Plantain* Pancakes


I wanted my family to like these pancakes. They were just as advertised: easy to make, easy to cook, easy to flip. And completely grain free. No almond flour, no coconut flour. I highly recommend you try this recipe.

Here’s what mine looked like:

But the boys didn’t care for them. The plantain flavor shut them down. Spy and Jeff ate theirs. Q worked hard at cutting his into bits and moving it around in the syrup. All three declined seconds.


I thought they were good.

So the next weekend, I modified the recipe to something a bit more like the pancakes/waffles they already liked.

These went over well. Q sidled up to my printed recipe and groaned. But he ate these and asked for more. Spy and Jeff gobbled up all the extras. I made more so I could have leftovers. They sat in the fridge well and traveled as snacks (take two quarters and sandwich a little jelly in between).

My nefarious plan is to slowly reduce the amount of almond flour and maple syrup in them  while simultaneously increasing the amount of plantain…

Plantain Almond Flour Pancakes/Waffles

1 large green plantain

1 cup almond flour

4 eggs

2 tsp vanilla

3 Tbsp butter, melted or coconut oil, melted

1/4 cup maple syrup

1 tsp baking powder

Cut the plantain into quarters, then peel. Throw it and all the other ingredients into a food processor. Turn it on and blend until you have pancake batter.

Now cook them like you would a normal pancake or use your waffle iron.



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8 Comments  to  Plantain* Pancakes

  1. Joy says:

    I found PaleoMom’s recipe for the plantain pancakes about a month ago, and have made them every week since. I love them!! Every time I make them I end up doing a little bit of tweaking in hopes of making them taste more like a traditional pancake. I have found that boiling the green plantains for about 5 minutes helps. I have also made it twice using yellow plantains that are not quite yet ripe. Gives it a little bit of natural sweetness. Today was my best try so far. I used two medium yellow plantains, fresh butter, omitted vanilla, and added cinnamon. Otherwise, left everything the same. Super delicious!! Next time I will have to figure out how to get them to fluff a little. Anyways, I am enjoying your blog and the plantain recipes. Oh, and I was wondering if you have tried making a bread recipe out of plantains, or if you think it is possible. Would be awesome!!

  2. admin says:

    Bread. Hmm. After fiddling with cookies, I was thinking of maybe trying muffins.
    I’ve been starting small, lying to my eldest, “No. No plantains here.” Now, he’s not noticing them anymore and I’m ready to move on to other projects.
    I’m noticing that plantains replace almond flour best. And if a slight banana taste will work with a recipe, yellow is fine for the plantains. If you need a more neutral taste, green is the way to go. I still have to cover the flavor a bit with spices to fool Q. He’s slow to adapt. And doing quite well considering the radical changes I’ve made to his food these last 8 months.

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  4. Stephanie LaFond says:

    These were fabulous. Thumbs up from the under 6 crowd in my house. The only change I made was to pan fry the plantains in coconut oil and some cinnamon before adding them to the food processor! Oh, I also made a double batch. Delicious. I made them as waffles.

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  6. Dani says:

    Silly question, do I add ALL ingredients on the list including maple syrup and butter or oil into the processor to make batter?

  7. Kim says:

    Why plantains? Why not banana? Always thought plantains were best cooked twice, like eggplant. Creams up the sometimes bitter, srarchyness.

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