grain-free egg-free pancake recipes

by purelytwins

A recipe for grain-free egg-free gluten-free and nut free pancakes that are made from plantains. Paleo friendly pancake recipe.

pancakes for breakfast grain freeHowdy 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.

egg free grain free plantain pancakes

We have 2 different, yet similar, versions that we will be sharing. After much debate on what to try… we decided these 2 are 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!

grain free egg free pancakes

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

grain free egg free gluten free pancakes

Like we mentioned above these are not your average pancakes. 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:

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!

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grain-free egg-free plantain pancake recipe

A recipe for grain-free egg-free gluten-free pancakes that are made from plantains. Paleo friendly pancake recipe. These pancakes do taste good the next day.

  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 8-10 pancakes 1x
Scale

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

  1. Peel your plantain. You want it to be on the greenish/yellowish side. Chop your plantains and place into your blender.
  2. Next add in your yogurt, coconut oil, baking soda, apple cider vinegar. Blend.
  3. End with adding in your psyllium husk flakes.
  4. Continue to blend until everything is well blended.
  5. Batter will be on the thick side but smooth.
  6. Scoop onto skillet over medium-low heat.
  7. Cook for a few minutes on one side then flip to cook on the other side.
  8. Plate and top with favorite toppings.

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 your favorite toppings.

close up pancakes

Baking egg-free, grain-free, gluten-free pancakes (and other baked goods) can be very challenging! Of course for those that can have eggs, adding in one egg to these we feel would work and you can 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 recipes for you to test out and maybe start creating your own variations of them.

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?

til next time,

xoxo

L&M

purelytwins

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33 comments

Chris June 14, 2013 - 4:52 pm

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!!!

Reply
purelytwins June 14, 2013 - 6:02 pm

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.

Reply
Lee June 14, 2013 - 5:03 pm

Looks so good girls!! I am always so impressed with your recipes and photography 🙂 Have a great weekend!

Reply
purelytwins June 14, 2013 - 6:02 pm

thank you Lee!

Reply
Taylor @ Liftingrevolution.com June 14, 2013 - 5:25 pm

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!

Reply
purelytwins June 14, 2013 - 6:03 pm

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

Reply
Christa @ Edible Balance June 14, 2013 - 5:30 pm

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?

Reply
purelytwins June 14, 2013 - 6:00 pm

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

Reply
zosia June 18, 2013 - 8:25 pm

I made it with pumpkin and they turned out beautifully!

…and they taste good 😉

Reply
Kasey@powercakes.net June 14, 2013 - 10:24 pm

THESE LOOK AMAZING! ;] Love you girls!!

Reply
purelytwins June 15, 2013 - 8:27 am

thanks girl! love ya too!

Reply
zosia June 15, 2013 - 9:38 am

…um yeah…you girls are the f***** best.

Reply
zosia June 15, 2013 - 7:42 pm

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!

Reply
zosia June 15, 2013 - 7:44 pm

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!

Reply
purelytwins June 16, 2013 - 7:59 am

not sure about the difference between the two, we have never used the powder so not sure how it works in recipes

Reply
Kammie @ Sensual Appeal June 15, 2013 - 10:16 pm

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.

Reply
purelytwins June 16, 2013 - 8:00 am

thanks – we don’t have the best of luck with egg-free pancakes either, but we were pleased with these

Reply
Jennifer F June 16, 2013 - 12:06 am

Would LOVE to wake up to these . . . . oh, wait it’s Father’s Day. Guess I’ll make them!

Reply
Iva September 30, 2013 - 4:31 am

Hi Girls! 🙂 How can I replace psyllium husk flakes? 🙂

Reply
purelytwins September 30, 2013 - 9:37 am

Iva – Not really as it works the best, but you can try flax or chia seeds.

Reply
Iva October 1, 2013 - 4:29 am

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!!! 🙁

Reply
purelytwins October 1, 2013 - 9:12 am

Yes that link you provided is psyllium.

Reply
pancakes [gluten-free, dairy-free, egg-free] | February 14, 2014 - 8:52 am

[…] pancake mix for a while. i’ve tried the egg + banana pancakes, the coconut flour mini cakes, plantain cakes, and even some paleo pancakes. the first two options did not tickle my fancy. however, since […]

Reply
Sarah June 21, 2014 - 10:52 am

I made the 2nd recipe this morning, and the pancakes are really yummy! Super simple to make too. Thanks for coming up with such a great grain-free, egg-free recipe 🙂 Makes me and my hubs happy.

Reply
purelytwins June 21, 2014 - 11:05 am

awesome Sarah so happy to hear this!!! thanks!

Reply
Pumpkin Plantain Bread ~ WIAW {Recipe} - Edible Balance November 24, 2014 - 9:22 pm

[…] came an idea on one of the girls posts in the comment section with their plantain pancake recipe. I had already been thinking of adding pumpkin puree to the socca because I find it has an amazing […]

Reply
Tasha August 21, 2015 - 6:05 pm

Hi there! Thanks for the recipe. I tried the first version, but subbed pumpkin for the yogurt. They tasted really great, but the texture was a bit odd….definitely not a bready pancake, but kind of doughy. Is it supposed to be like this?

I also had a really hard time flipping them and I didn’t know when to flip them. Are they supposed to bubble up like a gluten pancake when it’s ready to flip? Mine also stuck to the pan alot. Did you use a non-stick pan?

Sorry for all the questions! Thanks a bunch!

Reply
purelytwins August 21, 2015 - 6:17 pm

Since they are egg-free they are more dense and not airy, especially with pumpkin. They are delicate again because no eggs. Yes we have a non-stick pan.

Reply
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[…] Grain-Free, Egg-Free Plantain Pancakes […]

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Kinsey October 8, 2016 - 3:03 pm

Oh my gosh! I just made a double batch of these and they are by far my FAVE! I actually made these yesterday and reheated them in the toaster which worked lovely. I am going to go out and get me some more plantains, but before I make them again I have a question! I personally loved these, but if I made them for my family (or anyone else) I know the first thing they would comment on is their dense rubbery texture. Is this how vegan plantain pancakes turn out or could I have over-blended the batter to cause this to happen? I noticed when I got down to the last of the batter, it was almost like a rubbery bouncy ball that I was trying to mold into a pancake shape (this is likely due to the psyllium sitting overtime). Regardless, the taste is divine and I can’t wait to try some different flavor variations now that I am no longer intimidated by those big scary plantains 😉

Reply
purelytwins October 9, 2016 - 12:47 am

yes sometimes with egg-free recipes can be that texture

Reply
Kinsey October 17, 2016 - 3:01 pm

Hey I am really starting to become obsessed with plantains (I guess I can blame both of you girls! lol) 2 questions I have is 1. Is there a reason this recipe states to use green plantains? I had thought that ripe plantains should be used for sweeter dishes (and pancakes are no exception to sweetness!) However, I also understand the the riper the plantain the more sugar, so I would rather use green plantains and add some lucuma or monk fruit to sweeten! 2. Can the recipe as is be turned into waffles? If not, do you guys have a vegan plantain waffle recipe on the blog?

Thanks again!

Reply
purelytwins October 18, 2016 - 5:11 pm

We find green plantain hold up better than ripe in certain recipes, but you could use a ripe one here. Yes we have plantain waffles here http://purelytwins.com/2016/06/23/plantain-waffles-paleo-gluten-free-no-almond-flour/ We don’t have a vegan waffle recipe but we do have a vegan bread and pancake recipe : http://purelytwins.com/2015/03/24/grain-free-3-ingredient-bread-made-vegan-and-paleo/ and http://purelytwins.com/2013/06/14/grain-free-egg-free-pancake-recipes/ Welcome to the plantain lovers club 🙂

Reply

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