I love me some good whole grain bakery bread… Even though I don’t eat grain-free, my favorite pancakes happen to be! 😉
(Btw these pancakes aren’t that tiny. Those are just HUGE sweet summer blueberries!)
I’ve been making these grain-free pancakes for years now, and to this day, it’s still my favorite because they literally are the fluffiest cakes ever. They are so nutritious and quick to whip together, I even make these on weekdays.
Even though there’s no grain flours in these pancakes, they taste even better without the grains. They’re so thick, fluffy, and soft!
What I also like about this recipe is that it’s pretty hard to mess up.
I love my oat flour or whole wheat pancakes, but sometimes they don’t turn out right. On the other hand, each time I make these pancakes, it’s like guaranteed good and delicious.
And even better, good and nutritious too. Super high in protein – just one pancakes are more protein than an egg. And fiber and healthy fats from the flax and coconut flour.
Drizzled with LOVE! 💙
Because these pancakes no grains, I use a few ingredients that “replaces” the flour.
Plantains. The “secret” ingredient to these grain-free pancakes are plantains. If you’ve never seen a plantain, they’re usually right next to the bananas at your grocery store.
Plantains are similar to bananas but are a lot starchier. If you don’t want to use plantains, you can certainly get away with bananas or even applesauce. I’ve tried both ways with success, but the plantain makes the pancakes slightly thicker because of its extra starch.
If you do use bananas or applesauce, remember that they have more water, so you may need to reduce the amount of milk by just a bit.
Protein powder. Protein powder also replaces the flour in these pancakes. I like organic soy protein because it absorbs a lot of liquid and makes these pancakes super fluffy. However, I have tried both brown rice protein and whey protein, and they turned out great! 🙂
Coconut flour. Coconut flour is not a grain flour and is made from 100% coconuts. It absorbs a lot of liquid, which is why these pancakes always turn out so fluffy and thick.
Grain Free Protein Plantain Pancakes 💙
Makes 10 to 11 pancakes // Serves 2 – 3
6 tbsp (40g) soy protein powder (or brown rice or whey)
4 tbsp (27g) coconut flour
3 tbsp (18 g) golden flax
1 tsp baking powder
1 (6.5 oz) ripe plantain, mashed (or banana or applesauce – see notes above!)
3 (140g) egg whites
1/2 cup (100 ml) unsweetened soymilk
1 tsp vanilla
Pure stevia, to taste (or sweetener of choice – remember plantains are sweet!)
1 cup (more or less) fresh or frozen blueberries
In a bowl, mix the dry ingredients. In another bowl, mix the wet ingredients. Add the dry to the wet, add the blueberries, and gently fold together.
The batter will be thick, which is the “secret” to super fluffy pancakes, so don’t be tempted to add a lot of liquid to thin it out!
Preheat a griddle to 325*F greased with a little bit of butta or coconut oil. These pancakes are a little different from typical flour pancakes because the sugars from the plantain will make them burn fast, so cook them on medium heat.
And just do the pancake routine!
Nutrition info // 1 pancake: 75 kcal; 2F, 7.7C (2g fiber, 2.8g sugar), 6.7P
I love serving these pancakes simply with fresh fruit, berries, and maybe a little sweet sauce or maple syrup. For the peanut sauce, all I did was mix unsweetened peanut flour with a little bit of soymilk and stevia until a thick but runny sauce forms.
Even if you aren’t grain-free, I know that you will love this recipe! And I say this as a bread and grain-lover! 😉 Give these a try and let me know how it goes! Share your creations Instagram and don’t forget to tag me @vivanttang, so I can see them! Enjoy! 💙