2-Ingredient Plantain Muffins & Pancakes {Grain-free}

Plantain-Muffin
Plantain Muffin Cover

So the other day I may have walked out of the Latin market with a cart full of almost-ripe plantains. Maybe. Really, it was only twenty or so.

And I may have gotten a bit impatient. After all, waiting for that many plantains to reach peak ripeness so that I can make fried sweet plantains could make the most patient woman reach her limit.

So I tried frying one up in butter, even though I knew better. Of course, they weren’t so great – even though they look like an overripe banana at this point, plantains that are yellow are still quite starchy and just a tiny bit sweet. Which got me thinking…if they’re so starchy, maybe I could whip them up into something. Something grain-free. And filling. And easy.

Like pancakes.

You’ve seen those recipes floating around…the banana and egg pancakes. Well, I’ve given those a shot before – and they’re nifty, but never satisfied my pancake craving. They’re typically thin and hard to flip. But I do like the idea.

It occurred to me that maybe plantains might work. So I threw some in the processor with an egg, and got to frying in ghee. It was heavenly.

So wonderful. They were puffy, thick, but still light. All without grains – and only two ingredients!

The next day I was craving plantains again, so I made the same batter and baked them up in a mini muffin tin.

You know, just to mix things up.

I just love that they have that almost cake-like texture.

A few of these pancakes/muffins were enough to keep me satiated all the way until lunchtime – which is a lot to say for this breastfeeding mama.

I always love finding ways to get a starchy goody without depending on grains. And with all that plantain goodness? Gotta love it.

So here’s the recipe – it’s so easy I feel a little pretentious putting it on that nifty little printable doodad, but here goes: Print2-Ingredient Plantain Muffins & Pancakes {Grain-free}

Ingredients

  • 2 Plantains (yellow with a little black on them)
  • 1 egg
  • Ghee for frying (if making pancakes)
  • Coconut oil or ghee for greasing muffin tins (if making muffins)

Instructions

  1. Peel and cut the plantains into chunks.
  2. Place in the food processor with the egg and process until smooth.
  3. If making pancakes: Heat one tablespoon of ghee in a frying pan until bubbling. Place batter by spoonfuls in the pan and fry until golden on the bottom and bubbling slightly on the top. Flip and cook until the bottom is golden. Repeat with the rest of the batter.
  4. If making mini-muffins: Pre-heat oven to 350 degrees. Grease mini-muffin tins. Fill tins with batter 3/4 of the way full. Bake for 10-12 minutes.

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