Plantain Pancake Recipe

This pancake day why not try something completely different to the normal ‘crepe’ style, and use plantain to create these chunky and delicious alternatives.


Plantain (part of the banana family) is a staple in many countries in Latin America, and can be used in lots of different recipes. It’s low sugar, high protein credentials makes it a good choice for those wanting healthy additions to their diet.

It’s not often that we include recipes in our blog, but we love these plantain pancakes so much we couldn’t resist…


2 over-ripe plantain
1 large egg
1 cup of plain flour
1 cup of evaporated milk
1/2 teaspoon of vanilla essence
Coconut oil for cooking


1) Mash or blend all of the peeled plantain in a large bowl until smooth
2) Pour in the evaporated milk and mix together with a wooden spoon
3) Slowly add the flour using a sieve

4) Crack the egg into the mix and stir thoroughly with a whisk

5) Add the vanilla essence and continue whisking until smooth
6) Heat up a small frying pan and add a knob of coconut oil
7) Ladle a small amount of the mix into the centre of the pan and cook on a medium heat, flipping regularly to ensure the pancakes are cooked through


8) Once you have a decent sized stack of pancakes, smother with your favourite topping (ours is double cream and berries) and ENJOY!

Plantain is one of the most popular staples in Colombia, where it is used in sweet and savory recipes. To read more about visiting Colombia, simply CLICK HERE.