Flourless Plantain Pancakes (Paleo, Gluten free)

Pancakes stacked on top of each other and topped with strawberries and goat yogurt.

5 from 3 votes

Flourless Plantain Pancakes (Paleo, Gluten free)

These easy plantain pancakes are sweet and deliciously fluffy. When topped with a quick warm strawberry sauce they become the perfect healthy breakfast or brunch!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast and Brunch

Cuisine: Modern Cuisine

Servings: pancakes

Calories: 181kcal

Author: Mariska Ramondino

Equipment

1 large cast iron pan or non-stick skillet

Ingredients

To Make the Plantain Pancakes

3 tablespoons ground flaxseed 25 grams
4 tablespoons coconut yogurt 70 grams
2 tablespoons almond butter 40 grams
1 tablespoon maple syrup
2 eggs
2 large semi-ripe sweet plantains, peeled and sliced ( about 790 grams)
2 tablespoons coconut oil or more as needed

To Make the Strawberry Sauce

1 teaspoon coconut oil
12 ounces fresh strawberries, sliced 340 grams (You can go up to 15 ounces)
1 tablespoon raw coconut crystals or coconut sugar
⅓ cup coconut yogurt 85 grams

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Instructions

Make the Plantain Pancakes

Place ground flaxseed, yogurt, almond butter, maple syrup, eggs, and plantains in a blender or food processor.
3 tablespoons ground flaxseed, 4 tablespoons coconut yogurt, 2 tablespoons almond butter, 1 tablespoon maple syrup, 2 eggs, 2 large semi-ripe sweet plantains, peeled and sliced
Blend until you have a nice yellowish smooth batter.
Transfer the pancake batter to a large mixing bowl and place it next to the stove. Let the batter rest while you warm up the skillet.
Coat the bottom of the skillet with 1 teaspoon of coconut oil and heat over medium heat.
Note: if you use a cast-iron skillet, then let the pan warm up for 5 minutes so the pancakes can cook evenly.
Add ¼ cup of pancake batter per pancake to the bottom of the skillet. You may have to spread the batter out a bit to make a thinner pancake. With a large skillet, you can make two pancakes per batch.
Cook for a full 3 minutes or until edges start to firm and bubbles start to form on the surface.
Gently flip and cook further for one to 2 minutes or until lightly browned
Repeat with the remainder of the pancake batter (each time, coating the bottom of the pan with 1 teaspoon of coconut oil).

Make the Strawberry Sauce

In a small saucepan, melt the coconut oil over a low heat.
1 teaspoon coconut oil
Add the berries and top with the coconut sugar.
12 ounces fresh strawberries, sliced, 1 tablespoon raw coconut crystals or coconut sugar
Let the berries warm up until softer and they release some of their juice for about 10 minutes. Stir occasionally.
Take from the stove and stir in the coconut yogurt.
⅓ cup coconut yogurt
Serve over the plantain pancakes.

Notes

Helpful Tips:

Let the batter rest for a few minutes while your warm up your non-stick frying pan.
If you use a cast-iron skillet, warm the pan for at least 5 minutes so the plantain pancakes can cook evenly.
Don't flip too soon. Let the batter cook for at least 3 full minutes before gently turning the pancakes around. They should look firm around the edges, with tiny bubbles forming on top. Then they only need another minute or so on the other side until ready.
Warm the strawberries with the rest of the sauce ingredients on the stove while the last pancakes cook so the warm sauce can be served immediately with the pancakes.
You can also use a microwave to warm the berry sauce before serving. Place all the ingredients for the strawberry sauce—including coconut oil—in a microwave-safe bowl and microwave for 2 to 3 minutes on the highest setting, stirring halfway through.
For special occasions, stack the pancakes and drizzle the warm fruit sauce and extra coconut yogurt between each layer, topping it off with additional fresh strawberries—beautiful and delicious.
You can store any leftover plantain pancakes in the fridge in an airtight container for 2 to 3 days. Then, enjoy it cold or reheat it in a microwave for one minute. You can also reheat it over the stove in a small pan.

Nutrition