The Best Plantain Pancake Recipe |

The Best Plantain Pancake Recipe

Well, it’s here: the BEST Plantain Pancake Recipe on the internet.

Four ingredients. Paleo. Gluten free. Nut free. AIP friendly.

It’s one of those recipes that has you assuming it’s too good to be true — but I’m telling you, hands down, this recipe is every bit as amazing as I’m making it sound.

The Best Gluten Free Plantain Pancake Recipe |

These pancakes are dense but fluffy. They soak up maple syrup like skin parched for a little sunshine. 

I could break down how to make these pancakes, which is the format I use for many of my recipe posts. But this recipe is so dang simple that it just doesn’t make sense to do that.

We can, however, talk about plantains a little bit.

How to use plantains

If you’re curious about plantains, I wrote a whole post diving into the starchy fruits. Head over and read that post if you want more plantain knowledge stuffed into your brain.

The Best Plantain Pancake Recipe |

But for the purposes of this recipe, here’s what you need to know:

  • You can’t substitute bananas. They aren’t starchy enough.
  • Use yellow plantains for best results in this recipe.
  • To easily peel a yellow plantain, chop off both ends. Then slice lengthwise down the peel (but not through the fruit). Peel away the outer layer to the flesh inside.
  • Plantains tend to burn pretty easily in a hot skillet. So keep the skillet on medium and use the first pancake as a test before cooking batches of 2 or 3 at a time. Flip them after two to three minutes, and try not to make them too thick!

Follow those pointers, and you’ll be devouring the best plantain pancakes in no time.

More plantain recipes

The Best Paleo Plantain Pancake Recipe |
The Best Plantain Pancake Recipe |

The Best Paleo Plantain Pancakes

  • Author: Chelsea @
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


Fluffy and dense with only 4 ingredients, this plantain pancake recipe makes the perfect paleo and gluten free breakfast!


  • 2 yellow plantains
  • 2 eggs
  • 1/2 cup + 1 tablespoon cassava flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons ghee, butter, or olive oil, divided


  1. Peel the plantains by cutting off both ends, then slicing lengthwise down the peel and removing it. Add the plantains and eggs to a high-powered blender. Blend on medium, increasing in speed, until the mixture is smooth.
  2. Combine cassava flour and baking soda in a medium bowl. Pour the plantain mixture into the dry ingredients and stir until completely combined.
  3. Heat 1 tablespoon ghee, butter, or olive oil in a skillet over medium heat. Once heated, add about 1/4 cup of batter to the skillet. You may have to spread the batter out a bit to make a thinner pancake – this batter is thick! Flip after 2-3 minutes or once bubbles start to appear on the edges of the pancake. Cook for another 2-3 minutes, then transfer to a plate. Repeat with remaining pancakes, using additional ghee, butter, or olive oil as necessary to oil the skillet between batches.
  4. Serve pancakes with fresh fruit, toasted nuts, or a drizzle of pure maple syrup.

Keywords: plantain pancakes


The Best Plantain Pancake Recipe |
The Best Plantain Pancake Recipe |


I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

6 thoughts to “The Best Plantain Pancake Recipe”

    1. Hi Tanya! I haven’t tried this recipe with any other flour, so I can’t conclusively say what would make a good substitute for cassava. However, my first picks would be arrowroot or almond flour. Coconut flour can’t be subbed 1:1 with any other flour because it’s too absorbent, but if you want to try it out start with 1/4 of what the recipe calls for. Hope that helps!

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