Howdy luvs!
After several attempts of making a grain-free and egg-free pancake we have decided on two versions to share with you. We appreciate everyone’s patience with us in waiting for this recipe. We made about 7 different recipes. All came out dense and moist. Some were complete failures!
Now these are not your bisquick pancakes.
They are not really light and fluffy. Sorry we tried and tried to get a fluffy pancake recipe but could not make it happen. From time to time we will continue to play around with trying to get one.
But for now we hope you all enjoy our grain-free egg-free gluten-free nut-free plantain based pancake recipes.
We have 2 different yet similar versions that we will be sharing. After much debate on what to try… we decided these 2 as our favorites.
When planning out this pancake recipe we knew we wanted to do our best to keep the ingredient list short and easy. We also wanted the pancakes to be easy to work with and easy to flip. And hold together!
And that is what both of these recipes are like!
Grain-free egg-free pancakes are:
- easy to flip
- few ingredients
- hold together – no crumbling
- easy to jazz up with favorite toppings
Like we mentioned above these are not your average pancakes. But to us being grain-free and egg-free they were delicious. They were soft, moist and dense. We do feel the best ones came out with the yogurt over the banana one. They were very similar but we felt the yogurt turned out slightly better. Of course that is just our opinion 
We have a few different topping ideas to share too:
- classic maple syrup
- fruit
- yogurt
- yogurt protein frosting mix like we did here
- or enjoy savory with eggs or fish
How we make our yogurt protein frosting for pancakes:
Take about 6oz of yogurt of choice (we used goat yogurt) and 1 scoop protein powder of choice (we used perfect fit protein), add in sweetness if desired (we did not) and place all ingredients into a bowl. Stir together until smooth and creamy. Top your pancakes. Enjoy!
Ingredients
- 1 medium green plantain (about 1 1/3 cups chopped, 7oz - when peeled)
- 1/2 cup yogurt (4oz)
- 1/2 teaspoon baking soda
- 1 tablespoon coconut oil, liquid
- 2 tablespoons psyllium husk flakes
- 1 teaspoon apple cider vinegar
- *could add in vanilla extract for more flavor
- **could add in few drops stevia or 1 tablespoon maple syrup
Instructions
- Peel your plantain. You want it to be on the greenish/yellowish side. Chopped your plantains and place into your blender.
- Next add in your yogurt, coconut oil, baking soda, apple cider vinegar. Blend.
- End with adding in your psyllium husk flakes.
- Continue to blend until everything is well blended.
- Batter will be on the thick side but smooth.
- Scoop onto skillet over medium-low heat.
- Cook for a for minutes on one side then flip to cook on the other side.
- Plate and top with favorite toppings.
Notes
These do taste good the next day.
Another variation of this recipe:
Banana bread grain-free egg-free plantain pancake (it almost tasted like banana bread)
- 1/2 cup banana puree (4oz) (or you could do yogurt)
- 1 green plantain (7oz – when peeled)
- 1 tablespoon coconut oil, liquid
- 1/2 teaspoon baking soda
- 2 tablespoons chia seeds
- 1 teaspoon apple cider vinegar
- **could add in few drops stevia or 1 tbsp maple syrup
- *** could add in some vanilla extract for more depth of flavor
Follow the same directions above. Just blend all ingredients together. And cook on skillet. Top with favorite toppings.
Baking egg-free grain-free gluten-free pancakes (and other baked goods) can be very challenging! Of course those that can have eggs adding in one egg to these we feel would work and you could see our other plantain pancakes that have eggs – thin pancakes, single serving pancakes, and our green protein pancakes.
These egg-free grain-free pancakes are slightly similar to our plantain socca (which is another egg-free recipe). Our plantain socca is more dense and very moist compared to these, which is what socca should be. But having those two recipes gives you some variety in egg-free baking 
We hope you like these basic pancake recipe for you to test out and maybe start creating your own variations of it.
Twins question: Have your ever made a recipe that is grain, gluten and egg free? If so let us know as we love to see others creations. Do you like pancakes?
till next time,
xoxo
L&M
purelytwins
Yeah! A few questions:
1. Do you weight your plantain with the skin or without?
2. Can you use chia seeds instead of psyllium in the yogurt based one?
3. About how many pancakes do you get? Should you keep them small and thin?
Thanks!!!
Oh sorry – we weigh the plantain without the skin. we will go update that, thanks!
You could try chia seeds in the yogurt based one – yes.
They were a decent size pancakes- about heaping 2 tbsp batter per one maybe. We got about 10-11 pancakes. So amount will vary.
Looks so good girls!! I am always so impressed with your recipes and photography
Have a great weekend!
Lee recently posted..Single-Serve Microwave Chocolate Cake Muffin
thank you Lee!
Considering I am a pancake freak, I will be experimenting! Where do you get the husk flakes? I’ve never used it. Just finished a 3 day juice cleanse so I am pumped for pancakes tomorrow!
Taylor @ Liftingrevolution.com recently posted..Athletic Greens: Green “Supplements” A Waste Of Money?
we get our psyllium husk flakes from whole foods
yay for pancakes love! even though we have had some ‘failure recipes with creating this version of a pancake we still love them, even if they are flat and blah haha
oohhhh, I can’t wait to make the second one!! I rarely eat fruit, but I can make an exception for this
or i can try a pumpkin version, it just couldn’t be called ‘banana bread’ pancake, haha
what’s the reason to use green plantain specifically, does it make that much of a difference?
Christa @ Edible Balance recently posted..Finding sacred in the ordinary… and Edible Balance’s one-year blogiversary!
you could try pumpkin
and we use the green plantain because they are more starchy and seem to hold up better in egg-free recipes compared to the really yellow/brown/black ripe ones. You could give a more ripe one a try and see how it does, it may just be even more moist and dense
HUGS
I made it with pumpkin and they turned out beautifully!
…and they taste good
THESE LOOK AMAZING! ;] Love you girls!!
Kasey@powercakes.net recently posted..Friday Feature – Sara Gelder!
thanks girl! love ya too!
…um yeah…you girls are the f***** best.
If anyone is interested…I tried out the first variation today, but substituted the yogurt with pumpkin puree.
They turned out really well! They are SO tasty!
Thanks for another bunch of great recipes. They’re right up my alley
(and the only reason I switched out the yogurt is because I try to follow food-combining rules – I know many people don’t “believe” in that…but it works for me…and everyone is different!)
All the best!
actually…and sorry for taking over your comments wall…I used psyllium husk powder as opposed to “flakes”? Are they indeed different? If they ARE…maybe I should have scaled back on the powder…maybe I’ll try only 1 T next time!
not sure about the difference between the two, we have never used the powder so not sure how it works in recipes
I actually havent had any luck with making egg-less pancakes. This is cool! I have never actually use plantains before so that could be interesting.
Kammie @ Sensual Appeal recently posted..Five Things Wednesday
thanks – we don’t have the best of luck with egg-free pancakes either, but we were pleased with these
Would LOVE to wake up to these . . . . oh, wait it’s Father’s Day. Guess I’ll make them!
Jennifer F recently posted..Hurray! I’m a Pillsbury Bake-Off Semi-Finalist – Please Vote for Recipe
Hi Girls!
How can I replace psyllium husk flakes? 
Iva – Not really as it works the best, but you can try flax or chia seeds.
Is that psyllium? => http://www.iherb.com/Health-Plus-Inc-100-Pure-Psyllium-Husk-24-oz-680-g/3674 I’m sorry about it but I’ve never used psyllium!!!
Yes that link you provided is psyllium.
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