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paleo plantain pancakes sprinkled with walnuts.

Healthy 2-Ingredient Paleo Plantain Pancakes

Last Modified: January 3, 2020 // by Tracy Ariza, DDS // January 2, 2020 I may receive a commission if you purchase through links in this post. Learn more here.

es_ES Español

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These delicious stuffed double chocolate grain free pancakes are easy to make, but sure to impress. They are chocolate paleo plantain pancakes filled with a creamy, chocolate mascarpone filling.
Chocolate paleo plantain pancakes filled with a creamy, chocolate mascarpone filling become delicious stuffed double chocolate grain free pancakes that are easy to make, but sure to impress.
Super quick and easy to make, these healthy two-ingredient pancakes are grain-free and paleo, and taste great! If you've ever tried the banana two-ingredient pancakes but were disappointed with them, try these instead. I think you'll be pleasantly surprised! #paleo #pancakes #plantains #glutenfree #grainfree #healthyrecipes #thethingswellmake #miy

Super quick and easy to make, these healthy two-ingredient pancakes are grain-free, paleo, and delicious. If you’ve ever tried the banana two-ingredient pancakes but were disappointed with them, try these instead. I think you’ll be pleasantly surprised! 

paleo plantain pancakes on a plate with walnuts and maple syrup being drizzled over them.
Pin this recipe for later!

Table of contents

  1. Not like banana pancakes!
    1. The History of the Plantain pancakes
      1. How to Make Plantain Pancakes
        1. Watch how to make these paleo pancakes
          1. Paleo Plantain Pancake Variations
            1. 4-ingredient pancakes
              1. Healthy Paleo Plantain Pancakes Recipe
                1. Stuffed Chocolate Pancake Recipe

                  Not like banana pancakes!

                  So, if you have ever looked for some healthy, grain-free pancakes on Pinterest, you were probably bombarded by beautiful pictures of 2-ingredient pancakes made with bananas and eggs. Am I right?

                  Excited, you may have run to your kitchen to give them a try; only to find it was a complete disaster!

                  Not only did you have to wait for 10 minutes to cook each pancake over super low heat just to be able to flip them properly without them falling apart, but they sort of tasted like banana mash!

                  OK, so maybe that didn’t happen to you, but it did happen to me.

                  I could never get the banana two-ingredient pancakes to work well. It was difficult to get them to cook slowly enough to hold together without burning. Even when I did successfully make them, I was never very impressed with the texture.

                  I still wonder how so many people were able to take beautiful pictures of stacks of banana pancakes when all I ended up with was a pile of banana mush.

                  The History of the Plantain pancakes

                  Christmas day rolled around and I hadn’t planned anything for breakfast.

                  When I looked over to see the plantains and eggs in my fruit basket, I couldn’t help but wonder what would happen if I blended them together to make pancakes.

                  After the banana pancake fiasco, I don’t know what prompted me to try making them with plantains instead. Perhaps it was boredom, curiosity, or my intuition that plantains have a higher starch content that would make a more realistic pancake.

                  Whatever it was, I’m glad I tried it because this recipe has since become a family favorite.

                  Unlike the banana pancakes, these paleo plantain pancakes remind me of “real” pancakes. The starchy nature of plantains makes a batter that works and tastes much more like “regular” wheat pancakes.

                  What I really loved about these is that everybody in the family was really impressed with them. (Yes, even my picky little boy!)

                  Since that first Christmas, I have made them many times. My son asks for them all of the time.

                  How to Make Plantain Pancakes

                  Making these pancakes couldn’t be easier. The trickiest step is peeling the plantains.

                  Two yellow and two green plantains on a white background

                  Green or Yellow plantains?

                  Depending upon how green or ripe your plantains are, your pancakes can vary in levels of sweetness and how much they taste like bananas.

                  A greener plantain makes for a less sweet pancake that acts and tastes more like a traditional pancake. Green plantains are also a bit harder to peel.

                  Yellower, riper plantains are easier to peel. Using riper plantains results in a sweeter pancake with more of a banana flavor. Because they have a higher sugar content, you’ll have to be a bit more careful about not burning them when cooking them.

                  Either way, they are much easier to make than banana pancakes, and I think they taste better too. ?

                  Advice

                  Try making these healthy pancakes both ways: with yellow and green plantains to see which type you prefer.

                  Mixing the batter

                  Once you’ve peeled the plantains, cut them into chunks and place them in the container of a blender.

                  Add 2 eggs for each plantain and process in the blender until you have made a smooth batter.

                  • peeling a green plantain
                    Peel the plantains.
                  • chunks of plantains in a blender jar.
                    Cut into chunks.

                  Cooking the pancakes

                  Unlike banana pancakes, these pancakes are quite easy to cook and flip. They don’t need any special care.

                  Heat up the skillet with a bit of butter, coconut oil, or ghee over low to medium heat.

                  When the fat has melted and the skillet is warm, pour the batter in small circles onto the pan.

                  Frying 3 paleo pancakes on a cast iron skillet in front of some already made healthy pancakes.

                  After a minute or so, when bubbles start forming, flip the pancakes with a spatula.

                  Cook for another minute or so on the other side and then remove from the skillet. Your pancakes are now ready to serve!

                  Serving ideas

                  I like keeping the recipe simple and then serving these pancakes with walnuts and maple syrup. Something about the combination of banana flavors with walnuts really appeals to me.

                  You can, though, serve them any way you would serve “normal” pancakes. For example, they’re also delicious covered with fruit and whipped cream.

                  Watch how to make these paleo pancakes

                  Paleo Plantain Pancake Variations

                  While these pancakes are delicious as-is, you can customize the recipe to change things up.

                  Chocolate plantain pancakes

                  By adding some cocoa powder to the batter, you can make delicious chocolate plantain pancakes. That’s a super-easy way to change them up, of course.

                  I add around 1 Tbsp. of cocoa powder for each plantain used. For sweeter chocolate pancakes, you can also add up to 1 Tbsp. honey or maple syrup to the batter mixture.

                  grain free stuffed double chocolate pancakes with mascarpone filling oozing out of them.
                  Stuffed, double-chocolate paleo plantain pancakes

                  Stuffed double chocolate pancakes

                  If you’re really feeling fancy, you can stuff your pancakes with a chocolate mascarpone filling.

                  To stuff the pancakes, first, we need to make the filling. Here is a recipe you can use for a simple, tasty filling. (It’s the same filling I used in my chocolate ravioli.)

                  Chocolate Mascarpone Filling

                  • 1/2 cup mascarpone
                  • 1 Tbsp. honey
                  • 1 Tbsp. cocoa powder

                  Once combined, spread the mixture in disk shapes onto a small tray covered with parchment or freezer paper. Then, freeze the disks until solid.

                  disks of a chocolate mascarpone filling spread out onto a baking sheet covered with parchment paper.

                  When you are ready to make your stuffed pancakes, heat up the skillet. Pour in a little bit of the batter, using a spoon to spread out the batter a little and make it a bit thinner.

                  Remove a disk of frozen mascarpone filling and place it onto the batter in the skillet. Immediately pour a little more batter over top of the frozen filling, enough to cover it completely. Spread it out over the top of the filling with a spoon if necessary.

                  When you see bubbles forming around the edges, carefully use a spatula to flip the pancakes and cook on the other side for a minute or two, enough to brown them on the other side.

                  Pumpkin Spice Pancakes

                  To make pumpkin spice pancakes, add 1/4 cup of pumpkin purée to the batter, along with 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 tsp. ground cloves. Continue with the recipe as usual.

                  paleo plantain pancakes sprinkled with walnuts.

                  4-ingredient pancakes

                  So, I guess by now you’ve probably seen my recipe card, and have seen that it actually lists 4 ingredients rather than two. So, let me explain…

                  When I first started making these, I made them with only two ingredients, eggs and plantains.

                  You can definitely make them that way and they turn out great, BUT…

                  With time, I started to tweak the recipe. I found that adding a couple of optional ingredients improved them ever so slightly.

                  Why add baking soda?

                  If you like fluffy pancakes, a touch of baking soda will help achieve that. It doesn’t make a huge difference, but I usually add a pinch of baking soda to give them that extra rising ability.

                  If you don’t add baking soda, the eggs still give them a fluffy quality, so they will still be tasty if you don’t want to use it.

                  Warning

                  Don’t add too much baking soda or the flavor will ruin your delicious pancakes!

                  Why add coconut oil (or ghee)?

                  With time, I also found that adding the slightest bit of coconut oil (or ghee) made the pancakes moister and enhanced their flavor. When I first started adding a fat, I used coconut oil. Later, I found that I liked the flavor that ghee gave them more.

                  You can choose whatever fat you like to enhance the flavor of your pancakes.

                  Healthy Paleo Plantain Pancakes Recipe

                  Craving more?Subscribe to my newsletter for the latest recipes and tutorials!
                  paleo plantain pancakes sprinkled with walnuts.

                  Paleo Plantain Pancakes

                  Super quick and easy to make, these healthy two-ingredient pancakes are grain-free, paleo, and delicious. If you've ever tried the banana two-ingredient pancakes but were disappointed with them, try these instead. I think you'll be pleasantly surprised! 
                  Makes a half dozen small pancakes (3-4 inches). Double or triple as needed.
                  5 from 2 votes
                  Print Pin Rate
                  Prep Time: 10 minutes
                  Cook Time: 15 minutes
                  Total Time: 25 minutes
                  Servings: 6 small pancakes
                  Calories: 85kcal
                  Author: Tracy Ariza, DDS

                  Ingredients

                  • 1 plantain
                  • 2 eggs
                  • 1/2 tsp. baking soda optional
                  • 1 Tbsp. coconut oil or ghee optional
                  • coconut oil or ghee for frying

                  Variation: For Chocolate Pancakes add:

                  • 1 Tbsp. cocoa powder
                  • 1 Tbsp. honey or maple syrup

                  Variation: For Pumpkin Spice Pancakes add:

                  • 1/4 cup pumpkin purée make your own
                  • 1/2 tsp. cinnamon
                  • 1/4 tsp. nutmeg
                  • 1/4 tsp. cloves

                  Instructions

                  • Peel and slice the plantain(s) and place the slices into a blender with the eggs and other optional ingredients.
                  • Blend all of the ingredients until smooth.
                  • Heat a skillet/frying pan to medium heat.
                  • Melt some coconut oil or ghee in the pan before pouring in some of the batter.
                  • Wait a couple of minutes until bubbles start to form on top before flipping to cook on the other side.
                  • Flip and brown the other side of the pancake for around a minute.
                  • Remove the finished pancake from the skillet and continue to make pancakes until you have used all of the batter.
                  • Serve with maple syrup, nuts, honey, or whatever toppings you prefer. Enjoy!

                  Notes

                  These pancakes can be made with only eggs and plantains for easy 2-ingredient pancakes. I, however, prefer to add coconut oil or ghee and baking soda. The oil adds a bit of moisture and flavor and the baking soda makes them a bit fluffier.
                  Nutritional information is based on using the optional ingredients and making 6 small panckaes from each batch made with 1 plantain. 
                  Using greener plantains will result in a less sweet pancake that tastes more like a traditional pancake. Pancakes made with yellow, ripe plantains will be sweeter and have more of a banana flavor. 
                  The finished pancakes can be frozen for easy, quick serving later on. They can be defrosted in a microwave, in a toaster over, or over low heat in a skillet.
                   
                  Course Breakfast
                  Keyword pancakes
                  Other Diets Dairy free, Gluten free, Paleo
                  Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
                  Serving: 1small 3-4 inch pancake | Calories: 85kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 134mg | Potassium: 169mg | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 5.5mg | Calcium: 8mg | Iron: 0.4mg

                  Stuffed Chocolate Pancake Recipe

                  Craving more?Subscribe to my newsletter for the latest recipes and tutorials!
                  Using a fork to cut a grain free stuffed double chocolate pancakes allowing the chocolate mascarpone filling to ooze out of them.

                  Stuffed Double Chocolate Plantain Grain Free Pancakes

                  These delicious stuffed double chocolate grain-free pancakes are easy to make, but sure to impress. They are chocolate paleo plantain pancakes filled with a creamy, chocolate mascarpone filling.
                  5 from 2 votes
                  Print Pin Rate
                  Prep Time: 20 minutes
                  Cook Time: 15 minutes
                  freeze time: 2 hours
                  Total Time: 2 hours 35 minutes
                  Servings: 4 pancakes
                  Calories: 437kcal
                  Author: Tracy Ariza, DDS

                  Ingredients

                  For the Pancakes:

                  • 1 plantain
                  • 2 eggs
                  • 1 Tbsp. cocoa powder
                  • 1 Tbsp. honey
                  • 1 tsp. coconut oil for preparing skillet to keep pancakes from sticking

                  For the Filling:

                  • 1/2 cup mascarpone cheese
                  • 1 Tbsp. honey
                  • 1 Tbsp. cocoa powder

                  For the Chocolate Sauce:

                  • 50 g chocolate
                  • 1 cup coconut milk
                  Switch units back – Convert units

                  Instructions

                  Preparing the Filling:

                  • Before beginning to make the pancakes, make the filling by mixing together the cheese, chocolate, and honey. Spread the filling out into circular shapes on wax or parchment paper and freeze it into disks for easy placing in the pancakes.

                  Making the Pancakes:

                  • Peel the plantains and slice them. Add the sliced plantains to a blender along with the eggs, cocoa powder, and honey.
                  • Blend until smooth.
                  • Pour in a little bit of the batter, and use a spoon to spread out the batter a little and make it a bit thinner.
                  • Heat up a skillet/frying pan over low-medium heat. Add in a little bit of coconut oil or ghee until melted.
                  • Remove a disk of frozen mascarpone filling and place it onto the batter in the skillet.
                  • Immediately pour a little more batter over top of the frozen filling, enough to cover it completely. Spread it out over top of the filling with a spoon if necessary.
                  • When you see bubbles forming around the edges, carefully use a spatula to flip the pancakes and cook on the other side for a minute or two, enough to brown them on the other side.
                  • Continue making stuffed pancakes until you have finished making all of the pancakes.

                  Making the Chocolate Sauce (Or Paleo Filling)

                  • To make an optional chocolate sauce, heat the coconut milk in a skillet until simmering and then remove from the heat.
                  • Add in the dark chocolate, broken into small pieces, and stir it in to completely melt and incorporate the chocolate into the coconut milk.

                  Notes

                  The chocolate sauce can be put into the fridge to set- long enough to make it spreadable, and then made it into disks that can be frozen. This allows you to use it as a dairy free, paleo filling substitute.
                  Course Breakfast, Desserts
                  Cuisine American
                  Keyword pancakes
                  Other Diets Gluten free
                  Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
                  Serving: 1stuffed pancake with filling and chocolate sauce | Calories: 437kcal | Carbohydrates: 34g | Protein: 8g | Fat: 33g | Saturated Fat: 23g | Cholesterol: 110mg | Sodium: 60mg | Potassium: 527mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1017IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg

                  Update Information

                  The post for paleo plantain pancakes was originally published on January 16, 2016. It was combined with the post on how to make stuffed double chocolate pancakes and video was added when the post was republished in January 2020.

                  If you love healthy pancakes, why not try out these paleo, low-carb walnut pancakes too!

                  Paleo Low Carb Walnut Pancakes

                  These walnut pancakes make a quick and delicious breakfast! They're full of healthy fats, health-boosting nutrients and they taste great. They're also low in carbohydrates and free of processed sugars. Give your family a healthy and indulgent start to the day with these walnut pancakes!
                  Check out this recipe
                  3 low carb walnut pancakes on a white plate with walnuts and maple syrup.
                  Category: Breakfast

                  About Tracy Ariza, DDS

                  Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We’ll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

                  Previous Post: « Twelve grapes in a glass next to red underwear and party favors, ready for celebrating New Year's in Spain. New Year’s Traditions in Spain
                  Next Post: Paleo Low Carb Walnut Pancakes 3 low carb walnut pancakes on a white plate with walnuts and maple syrup. »

                  Reader Interactions

                  Comments

                  1. Eloise

                    September 30, 2020 at 7:58 AM

                    This was my first time cooking with plantains. My plantain was probably a little too ripe but they turned out great. Easy to cook and flip. Thanks so much for the recipe.

                    Reply
                    • Tracy Ariza, DDS

                      October 8, 2020 at 5:20 PM

                      Thanks, Eloise!
                      I’m so happy they turned out well for you. They’re definitely a family favorite of ours. 🙂

                      Reply
                  2. Helen Sheats

                    August 29, 2020 at 6:26 PM

                    I tried these in my waffle maker, and they came out well! Adding a little more oil will make them crisper, so I’ll do more experimenting, with the other flavors as well. Waffles are lots easier than pancakes if you have a nice waffle iron…I prefer thin waffles and recommend the ceramic coated “Euro-Cuisine” heart shaped waffle iron. Thanks for such a great recipe!

                    Reply
                    • Tracy Ariza, DDS

                      February 9, 2021 at 10:36 AM

                      Awesome idea, Helen!

                      Reply
                  3. Jamie

                    July 26, 2020 at 5:42 PM

                    5 stars
                    These were delicious! I made the pumpkin ones and while mine came out fairly soft, they were so good! I miss regular pancakes, so I love having this alternative now!

                    Reply
                    • Tracy Ariza, DDS

                      July 29, 2020 at 6:49 PM

                      Hi Jamie,
                      I’m so happy you enjoyed them! My son really loves these too!

                      Reply
                  4. dixya @ food, pleasure, and health

                    January 16, 2016 at 2:06 PM

                    banana pancake are never really my thing either..im really curious to try this plantain version..

                    Reply
                    • Tracy Ariza

                      January 16, 2016 at 2:15 PM

                      They still have a banana-ish flavor, of course, but they are much easier to make and the texture and flavor is much different. My son really loves them with a little cocoa powder, but he usually asks for both. So I make some “normal” ones first, and then add in some cocoa powder to the last ones. We just had them this morning again because he was begging me for them. 🙂

                      Reply

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                  I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
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