Plantain Flour Pancake Recipe – Vegan, Gluten-Freealex2
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Plantain Flour Pancakes are Paleo and Vegan friendly, egg free, dairy free and made with green plantain flour. They are thick and fluffy, moist and just lightly sweetened – perfect as a simple breakfast option.
- grain free
- gluten free
- dairy free
- egg free
- easy to makeThe batter is thick, making a fluffy, moist and tender pancake – which is my favorite pancake texture.
Ingredients in Plantain Flour Pancakes
- flax eggs (ground flax + water)
- green plantain flour
- baking soda
- almond milk yogurt (depending on the thickness of the yogurt you may have to add some water to the batter.)
- honey (maple syrup for Vegan)
- oil for cooking
How to Make Plantain Flour Pancakes
These Paleo pancakes are made in one bowl and cooked on a frying pan.
First, make the flax eggs. This recipe requires two flax eggs, each being 1 tablespoon ground flax + 3 tablespoons water. So, all together that would be 2 tablespoons ground flax + 6 tablespoons water. Mix with a fork, then let the flax eggs sit for 5 minutes to thicken.
Next, combine all ingredients in a large mixing bowl. Mix until well combined. The batter is thick and goopy, but makes for amazing pancakes!
Preheat a frying pan on medium heat. Grease the pan with a bit of oil (I used coconut oil). Then, scoop about one heaping tablespoon of the batter onto the pan. Use a spatula or spoon to flatten the batter and smooth it out to the size you want your pancake to be.
Cover and cook on medium heat, flipping once the bottom is golden brown. If you’re having trouble flipping the pancakes, then cook them longer before flipping. You may need to turn down the heat a bit as well.
I like to cover my pancakes when cooking them because I think it helps trap moisture, keep them fluffy and evenly cook the pancake. However, this step is not required. Another thing to note: these pancakes take longer to cook than a “normal” pancake. They do cook through, but are moist and soft on the inside.
These green banana flour pancakes taste great on their own, but you can top them with any of your favorite pancake toppings. This particular batch was topped with honey, hemp seeds and cinnamon and eaten alongside a few blackberries.
Katie – Bakeitpaleo
Benefits of green plantains (external links)