• Christine Tizzard

Plantain in my Pancakes

Updated: Sep 29, 2019

Plantain Pancakes

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 15

Move over banana, I got a fever for the flavour of plantain. With only 4-ingredients you can make this grain-free (Paleo) super-nutritious pancakes. Using a blender for this batter means you get a smooth consistency that comes together in less than a minute. Plus the subtly-sweet flavour makes them the perfect on-the-go snack. I love making little almond butter sandwiches with them.


2 ripe plantains

3 large eggs

1 Tbsp coconut flour

3 Tbsp coconut oil or butter, melted

Pinch salt

½ tsp cinnamon

2 tsp pure vanilla extract

Butter or coconut oil for greasing pan


Peel and break plantains up into chunks. With a hand immersion blender, blender, or food processor, blend plantains with all remaining ingredients until you have a buttery smooth consistency. Preheat a large non-stick frypan over medium flame. Melt butter or coconut oil to lightly coat the pan and pour in batter to make pancakes about 4-inches in diameter. Cook for about 2-3 inches on each side until golden brown and cooked through. Pancakes may be a little harder to flip than regular pancakes so keep them small in size for easier flipping. Serve will all your favourite toppings.

Tizz's Tips:

You can buy plantains green, yellow and dark yellow with black patches. Green plantains taste more like potatoes. They are starchy, harder to peel, and you probably won't like the taste of them raw. To get the full nutritional content of plantains it is better to cook them first. Plantains are fully ripe when their peel turns dark yellow studded with black spots. They will taste sweeter, more like a banana, and can be eaten raw. Green plantains are easier to peel when placed under running water. Plantains have more starch than bananas, are lower in sugar content and are an excellent source of carbohydrates.



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