Plantain Flour Pancakes

Prep time: 10 mins      Cook time: 20 mins      Rest time: 0 min     Total time: 30 mins

Makes: 3-4 medium pancakes

These animal-based plantain flour pancakes are made with simple nutrient-dense ingredients and don’t take long to whip up.

animal-based plantain flour pancakes

What you need to make Plantain Flour Pancakes

Ingredients:

For the pancakes:

For topping (optional):

Equipment:

(for the full recipe, scroll to the bottom)

Substitutions

Pasteurized cream will work in place of raw cream and butter will work in place of ghee.

Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.

animal-based plantain flour pancakes

animal-based plantain flour pancakes

How to make Plantain Flour Pancakes

If a visual will help, watch the Instagram Reel for this recipe.

animal-based plantain flour pancakes

animal-based plantain flour pancakes

Make the batter.

Add all pancake ingredients to your blender and blend until smooth.

*Note: for thicker pancakes, use less water (2 tbsp is what I used). For thinner pancakes, use more water (up to 1/2 cup). The thicker the pancakes, the drier they will be (the texture will be almost like bread). I didn’t mind the dryness as I topped mine with whipped raw cream and maple syrup, but if you’re not planning on adding any toppings to your pancakes, the thick variation may be a bit too dry on its own.

animal-based plantain flour pancakes

Make the pancakes.

In your cooking pan, add a bit of ghee (about 1 tsp or so) and bring to medium heat.

Once the pan is hot, add 1/4 cup of batter (or however much to create the size pancake you want) to the pan. Cook for about a minute on one side, flip, and cook for about a minute on the other side. Repeat until all of the batter is used.

Note: If you used 2 tbsp of water to make your batter, the batter will yield about 3-4 medium pancakes. If you use more water, the batter will yield more pancakes.

animal-based plantain flour pancakes

Serve and enjoy.

Top your pancakes with whipped raw cream, bananas, blackberries, and/or whatever else you want.

These pancakes are best enjoyed fresh, although you can store them in the fridge in an airtight container for 2-3 days.

animal-based banana pudding

Tips to make the best Plantain Flour Pancakes

  • For thicker pancakes, use less water (2 tbsp is what I used). For thinner pancakes, use more water (up to 1/2 cup). The thicker the pancakes, the drier they will be (the texture will be almost like bread). I didn’t mind the dryness as I topped mine with whipped raw cream and maple syrup, but if you’re not planning on adding any toppings to your pancakes, the thick variation may be a bit too dry on its own.
  • If you used 2 tbsp of water to make your batter, the batter will yield about 3-4 medium pancakes. If you use more water, the batter will yield more pancakes.

animal-based plantain flour pancakes

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Plantain Flour Pancakes

animal-based plantain flour pancakes

Plantain Flour Pancakes

These animal-based plantain flour pancakes are made with simple nutrient-dense ingredients and don't take long to whip up.
Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Food Type: Breakfast, Dessert, Pastry, Snack
Cuisine: American
Diet Preference: Breakfast, Desserts, Gluten-Free, Nightshade-Free, Nut-Free, Pancakes, Snack
Author: Ashley Rothstein

Equipment

  • Blender
  • Cooking Pan

Ingredients

For the pancakes:

  • 1 cup plantain flour
  • 2 eggs
  • 2 tbsp ghee (or butter)
  • 2 tbsp maple syrup
  • 2 tsp vanilla
  • 1/2 tsp sea salt (ASHLEYR for 15% off)
  • 2 tbsp - 1/2 cup water*
  • ghee (for cooking)

For topping (optional):

  • blackberries
  • banana slices
  • whipped raw cream
  • maple syrup

Instructions

If a visual will help, watch the Instagram Reel for this recipe.

    Make the batter.

    • Add all pancake ingredients to your blender and blend until smooth.
    • *Note: for thicker pancakes, use less water (2 tbsp is what I used). For thinner pancakes, use more water (up to 1/2 cup). The thicker the pancakes, the drier they will be (the texture will be almost like bread). I didn't mind the dryness as I topped mine with whipped raw cream and maple syrup, but if you're not planning on adding any toppings to your pancakes, the thick variation may be a bit too dry on its own.

    Make the pancakes.

    • In your cooking pan, add a bit of ghee (about 1 tsp or so) and bring to medium heat.
    • Once the pan is hot, add 1/4 cup of batter (or however much to create the size pancake you want) to the pan. Cook for about a minute on one side, flip, and cook for about a minute on the other side. Repeat until all of the batter is used.
    • Note: If you used 2 tbsp of water to make your batter, the batter will yield about 3-4 medium pancakes. If you use more water, the batter will yield more pancakes.

    Serve and enjoy.

    • Top your pancakes with whipped raw cream, bananas, blackberries, and/or whatever else you want.
    • These pancakes are best enjoyed fresh, although you can store them in the fridge in an airtight container for 2-3 days.

     

    Looking for some more easy sweet eats? Try one of these recipes:

    Strawberry Truffles

    Crunch Bars [with Beef]

    Jumbo Chocolate Cups with Salted Chunky Date Filling

    Flourless Lemon Blueberry Muffins

    Spongey Cake Bars

    Maple Bacon Doughnuts

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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