Picky Eater Plantain Pancakes

by Courtney Sirotin on February 7, 2014

Post image for Picky Eater Plantain Pancakes

Jason has been eating a Paleo diet for a couple of years now and the two things he misses most are probably pizza and pancakes. I have offered to make him many different Paleo pizzas utilizing sweet potato, almond flour, coconut flour or cauliflower crusts, but he refuses. He knows they will not taste the same as traditional pizza and he doesn’t want to settle. The same kind of goes for pancakes. I’ve tried a few Paleo pancake recipes in the past but none of them were worth making twice…until now.

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Jason began a business relationship with The Paleo Mom, a blogger and author sharing her family’s experiences eating a Paleo diet. During one of their meetings, Jason complained about his desire for a good Paleo pancake and Sarah Ballantyne, The Paleo Mom, enthusiastically directed him to a recipe on her website.  He came home and said we had to buy some plantains and try it, so we did. I’ve been making this recipe at least twice a week (usually for dinner, oddly enough) ever since.

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I was skeptical that plantain pancakes would taste like traditional pancakes (or anything other than plantains, really), but they are surprisingly authentic. The plantains lend a subtle sweetness that you don’t find in a traditional pancake batter (allowing you to need less syrup, if any at all), but the texture of the batter and finished product is true to a regular pancake.

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If this recipe was simply comparable to regular pancakes, I wouldn’t bother sharing it. I’m sharing this recipe because these pancakes are actually better than traditional pancakes, for a number or reasons. First of all, they are healthy. They aren’t just healthier than traditional pancakes, but they are healthy in and of themselves. They are made with so few ingredients and all of them are good for you so there is nothing at all stopping you from eating these pancakes anytime you have a whim for them.

Secondly, they are easy to throw together in minutes and only require a food processor and a frying pan to make. Clean up is minimal and they are an easy last minute meal.

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(with dark chocolate added)

Lastly, and most importantly, DYLAN LIKES THEM! This is big news because he doesn’t like anything. In fact, I have made him traditional pancakes countless times and he has always refused them (and I make good traditional pancakes). I offered him this recipe (with chocolate chips added) one time and he gobbled up a whole pancake straight away. It wasn’t a fluke either because he continues to always eat these pancakes. In fact, twice since we started using this recipe at home I have ordered Dylan chocolate chip pancakes in restaurants and he has refused them. He is loyal to only this particular recipe. It still shocks me.

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(with blueberries added)

Enough blabbering on…here’s the recipe! Don’t be afraid to try it!

(And here is a link to the recipe as found on The Paleo Mom’s website! I follow it exactly.)


  • 2 large plantains (Green plantains are best for texture but yellow work; the batter is just a bit thinner. Black plantains might be better used for something else.)
  • 4 eggs
  • 2 tsp. vanilla
  • 3 Tbs. coconut oil
  • 1/2 tsp. baking soda
  • Pinch salt
  • Extra coconut oil for frying


Quarter, peel and slice the plantains and place them into a food processor. Add the remaining ingredients and process until smooth, stopping and scraping the food processor once or twice to ensure there are no plantain lumps in the final batter. Transfer batter to a bowl and cook just like regular pancakes but pour about 1/4 cup of batter for each pancake into a frying pan greased with coconut oil and set on medium/medium-low heat. Allow to cook until the bottom appears firm (bubbles might begin to form on the top), about 4 minutes. Flip and cook for an additional minute or two.

I like to add things to the half of the pancakes as they are cooking on the first side, like dark chocolate chips or blueberries. These can be served with butter, nut butter, syrup, powdered sugar or just on their own as the plantains make them slightly sweet. I have also used chia seeds in the batter before and they were great!

p.s. Here are the steps in picture form in case this helpful:

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{ 3 comments… read them below or add one }

DONNA CUSHING February 17, 2014 at 1:31 am

You will have to make them for me. Could you use bananas? Just wondering. I am so glad Dylan loved them. That is terrific!


ICE February 6, 2017 at 2:15 am

The hosnety of your posting shines through


HTTP://WWW./ February 28, 2017 at 9:27 pm

Shoot, so that’s that one supposes.


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