A Bold Statement: Perfect Plantain Pancakes

Do a quick search for “grain-free pancakes” and you’ll get dozens of results: banana pancakes, coconut flour pancakes, buttermilk pancakes, applesauce pancakes…

In my personal quest for delicious grain-free pancakes, I’ve tried a range of recipes. And while I’ve found that any form of pancake drenched in pure maple syrup and topped with blueberries is going to be delicious no matter what, I’ve never been completely satisfied with the recipes. One of my biggest complaints is that grain-free pancakes can be really thin and often lack that satisfying fluffiness of a traditional pancake. And the texture can be off—a bit too dense.

That all changed when I tried Plantain Pancakes during the Polar Vortex of 2013. I stayed locked inside, buried in blankets for three days… except when I needed to replenish my supply of plantains. These pancakes—light and fluffy, easy to flip, and, better yet, (especially for those with allergies or diet restrictions) nut-free, grain-free, and refined sugar-free—are worth exposing fingers and toes to extreme temperatures. I’m just going to say it: these plantain pancakes are perfect.

I’ve seen plantains at all of the grocery stores in Stevens Point and Plover, so you shouldn’t have a hard time finding them. A rule of thumb when picking out plantains is that the darker the plantain, the sweeter the taste. Green plantains are the least ripe, but because they’re starchier, they lead to fluffier pancakes. I try to pick plantains that have just started to yellow or brown—they’re still starchy, but they offer that hint of sweetness I like.

I recommend topping your pancakes with a thin layer of almond butter, a few frozen blueberries, and a drizzle of maple syrup. But if you want to get really wild and crazy with your breakfast, you could also try a sprinkle of cinnamon or some coconut cream.

PERFECT Plantain Pancakes
(adapted from The Paleo Mom)


2 large plantains
4 eggs
2 tsp vanilla
3 Tbsp extra virgin coconut oil
1/8 tsp salt
½ tsp baking soda
Extra coconut oil for frying

Peel the plantains and cut them into chunks. Place the plantain chunks, eggs, vanilla, coconut oil, salt, and baking soda into a blender (we use the Magic Bullet, but any high-powered food processor or blender will certainly do the job). Run that blender until the batter is smooth.

Heat the coconut oil in a skillet. When the skillet is hot, pour in some batter to your desired pancake size. When the pancake begins to bubble, give it a peak: if it’s golden, flip the pancake and cook the other side. Continue this process until all of the batter is gone.

This recipe should yield roughly six large pancakes.

March 11th, 2016|Categories: Uncategorized|Tags: |