These healthy 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.
Green plantain flour is still one of my favorite Paleo baking flours. I often use it to make mug cakes, as I find it works well in egg free recipes. And, since I can’t currently eat eggs, that’s important to me.
Besides my morning mug cakes (guys, I eat them for breakfast way too often), I also use plantain flour in breads, muffins and cookies. Here are a few green plantain flour recipes already on the blog:
These pancakes are joining the family – the plantain flour recipe family that is! I felt it was necessary to have a simple plantain pancake recipe on the blog. And these do not disappoint!
These pancakes are:
- grain free
- gluten free
- dairy free
- egg free
- easy to make
The batter is thick, making a fluffy, moist and tender pancake – which is my favorite pancake texture.
Ingredients in Plantain Flour Pancakes
Here’s what you need to make these:
- flax eggs (ground flax + water)
- green plantain flour
- baking soda
- almond milk yogurt
- honey (maple syrup for Vegan)
- oil for cooking
Flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water) are used for texture purposes and to help bind together the ingredients in this recipe. I have not tested these pancakes using real eggs, but ground chia seeds would be an acceptable alternative to the flax.
Almond milk yogurt is both Paleo and Vegan friendly. My favorite type is the plain, unsweetened flavor from Kite Hill. Other yogurt varieties should work, however, depending on the thickness of the yogurt you may have to add some water to the batter.
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.
More Plantain Flour Recipes
- Chocolate Plantain Mug Cake
- Pumpkin Plantain Bread
- Chewy Gingersnap Plantain Cookies
- Cinnamon Apple Plantain Muffins
Healthy Paleo and Vegan pancakes made with green plantain flour. These pancakes are thick, fluffy, moist and tender!
- Make flax eggs. Let the mixture rest for 5 minutes to thicken.
- Combine all ingredients in a large mixing bowl. Mix until well combined.
- Add a small amount of oil to frying pan and preheat on medium heat.
- Pour one heaping tablespoon of batter per pancake onto frying pan. (You may cook more than one at a time.) Use a spatula or spoon to spread the batter out into a circle.
- Cover and cook on medium heat until the bottom is golden brown. Then flip and cook until done.
- Repeat until all batter has been used up.
*2 flax eggs = 2 Tbsp ground flax + 6 Tbsp water
Keywords: pancakes, plantain, plantain flour, breakfast, Paleo, Vegan, egg free