Not every pancake has to rise to the occasion; some lie back and let the flavor talk. These plantain pancakes don’t have the typical fluffy texture of regular pancakes. They’re thin, tender, and filled with the natural sweetness of ripe plantains. Last Saturday, I had my cousins over for a sleepover (after not seeing them for months). The night was filled with laughter and reminiscing. The next morning, my mom and I tried a new recipe with the plantains that we had neglected. We all know of the traditional fried sweet plantains, but today we tried something new. This is the recipe for plantain pancakes we adopted from other cooking sites! Enjoy!
Why Plantains?
Plantains are nutritional powerhouses, especially when they’re ripe. They’re packed with fiber, potassium, and slow-digesting carbs that support blood sugar balance, making them the perfect fit for anyone navigating PCOS, gut health, or just a cleaner plate.
They’ve also got deep roots. In West African, Caribbean, and Latin cuisines, plantains are celebrated for their versatility. These pancakes are my way of embracing those traditions (coming from a fellow Grenadian), with a soft, sweet twist.
Ingredients:
- 1 very ripe plantain
- 4 eggs
- 1/2 tsp cinnamon
- Pinch of sea salt
- Optional: 1/4 tsp vanilla, nutmeg, or cardamom for warmth
- Butter or Oil for the pan
- Pure maple syrup for serving
Instructions:
- Crack eggs into a food processor bowl or blender
- Process until eggs are foamy
3. Add in cinnamon, salt, and peeled plantains.
4. Process until smooth. (We accidentally overprocessed, which is why our pancakes came out so flat.)
5. Heat butter or oil in a nonstick skillet over medium heat.
6. Pour batter into small rounds.
7. Cook for 2–3 minutes per side until edges are firm.
8. Stack them gently and serve warm!
If you decide to freeze for later, allow them to cool, then store them in a bag placed in the freezer. I don’t recommend heating them with a microwave, a toaster, or reheating them on a non-stick pan will allow the texture to stay the same.
They’re Not Fluffy… and That’s the Point:
I enjoyed my pancakes with vegan sausages my mom cooked up and some almond milk. These pancakes would be a great soft crepe, and that’s part of the charm. The edges crisp slightly while the centers stay tender. They’re a canvas for toppings and perfect for rolling or folding.
These plantain pancakes are wholesome and easy to make. Whether you’re managing hormonal health, staying gluten-free, or just in need of a cozy bite, this recipe delivers joy, no fluff required.
“And they have a display of bananas, which are not bananas but called plantains and are more like a potato pretending to be a banana.”
– Lauren Child.
