If you can’t tolerate grain or nut flours, this recent addition to the Meal Plan Generator is for you. Made with savory plantain flour, these pancakes are a perfect complement to an array of yummy toppings like berries and fresh fermented cream. You can buy plantain flour online if you can’t find it locally or even make it yourself!
Type of dish: Breakfast
Equipment: Skillet
Servings: Makes 2 servings
Ingredients:
- 1 cup plantain flour (buy online or locally if possible, or make from scratch with green plantains)
- 2 small eggs, beaten
- 3/4 to 1 cup milk (raw, goat, almond, etc.)
- 1.5 tsp baking soda
- 1/4 tsp sea salt
- coconut oil (for cooking)
- butter, berries, fermented cream, coconut milk/cream, etc. for toppings
Directions:
- In a mixing bowl, combine the flour, baking soda, and sea salt. Mix well.
- Add the eggs and milk. Stir well until fully incorporated into a batter.
- Heat coconut oil in a skillet over medium heat. Drop the batter in, using about 1/4 cup batter per pancake. Use the back of a spoon to shape batter into circles, if necessary. A good tip is to make pancakes in batches rather than crowding the pan too much at one time.
- Once both sides are browned, use spatula to remove pancakes. Top with butter, berries, fermented cream, coconut milk/cream, or your other toppings of choice.
Enjoy!
Note: I earn a small commission if you use the links in this article to purchase the products I mentioned. I only recommend products I would use myself or that I use with patients in my practice. Your purchase helps support this site and my ongoing research.
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{ 14 comments… read them below or add one }
Chris, interesting recipe:-) I have never heard about plantain flour actually but from my understanding it is some kind of banana. How would these pancakes differ in taste from the ones made with almond flour? And do you know what the GI is or if it will affect your blood sugar much?
Also, do you not have to worry about phytic acid in this kind of flour?
No.
Thank you!-this is awesome since I have a family member who is allergic to all nuts, including coconuts so he can never indulge in the almond flour/coconut flour recipes that everyone posts! He is allergic to eggs too but I can usually substitute them w/a flax seed mix.
Looks delicious – any reason for green plantains rather than ripe? lower GI? Or another reason? (Speaking of using fresh plantains, I did some googling, and based on nutrition info, it looks like about 2 cups mashed fresh plantain = 1c plantain flour + a little liquid. Does that sound right to you? Anyone else know?)
I can find plantains in my area, all over, but haven’t seen plantain flour. Maybe I just haven’t looked…
Green plantains are savory and dry, which is better for this application.
I just ordered my plantain flour but really wanted to try these like *Now* so I made some pancakes using ripe plantains for breakfast this morning
1 small to med ripe plantain
1 egg
dollop of fresh kefir
pinch of salt
ghee (for frying)
(now that I’m looking at Chris’ recipe again I probably could have added the baking soda)
I pureed the plantain in my food processor and then whisked in the egg, kefir and salt. On med low heat I melted ghee and spooned in the “batter.” Flipped when small bubbles started appearing in the pancake. Using the ripe plantain makes for a much sweeter pancake. Makes about three small cakes. They were delicious with butter! Can’t wait to get my flour and try the more “savory” version!
Thanks so much Chris for sharing this recipe/idea!
OK. I give up. How do you make Plantain Flour from scratch? I got my green plantains and am ready roll, but the Google machine has failed me.
This is how it’s traditionally done: http://laylita.com/recipes/2008/01/15/empanadas-de-verde-con-queso/. It’s not making flour, per se, but combining cooked green plantain with raw grated green plantain to form a batter.
I want to start the prnduction of plantain flour in Nigeria, will you guys buy from me when i am ready. I am trying to market my propose product internationaly. Thanks
Hi Chris, this looks amazing and I really want to irder from your link to support your web site, but the link you sent says that it’s no longer available from that supplier. You may want to re-link it. Let me know if I should wait for the link.
Hey Chris, so, would plantain flour be Paleo autoimmune protocol friendly? Would love to get some banana bread and such on the go again but with no eggs and no nut flour it’s kind of proving a tricky one to make work. Will share my recipe on my blog at http://www.primod.co.uk when I am happy it is 100% autoimmune friendly and kick ass tasty.
I make my own plantain flour, it’s simple and super cheap. Just peel and thinly slice green plantains then dehydrate them. Then stick them in the dry container of a vitamix or high powered blender until they’re a smooth flour. That is it, that is all.
I don’t have immediate access to plantain flour and I am interested in trying it from scratch how would I go about doing that with a green plantain?
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