These Paleo Plantain Pancakes were among my first “book worthy” recipes I ever created. I even thought to save these for a book I wanted to write 3 years ago. I would have titled “Plantains and Paleo”.
The Paleo Plantain Pancakes
No, they’re not the only plantain pancake recipe out there, but these are mine, and I love them and I want to share them with you.
Fun story, that beautiful picture above.. my dear friend Julie took it. She’s in San Diego. She was helping me put together my book proposal and was amazing enough to make and photograph a few of my recipes for it. How awesome is that? Also, you see, a non-blogger, no chef person made that gorgeous stack of flapjacks and you can too!
Paleo Plantain Pancakes
- 2 large green plantains (3 if they are small)
- 4 eggs
- 1/4 tsp salt
- 2 tsp maple syrup (more for serving)
- 2 tbsp grain free flour of choice (I use Otto”s, but tapioca, almond or tigernut work too!)
- 2 tsp baking soda
- Ghee, butter, fruit, etc for topping!
- Peel your plantain.
- Cut off each end, and make a slit in the peel lengthwise then open the skin and peel it outwards and back. The greener the plantain, the harder to peel.
- Cut in to a few pieces and add it to the blender.
- Add in eggs, maple, fat, salt, baking soda, and grain free flour.
- Cover blender and turn on low. Gradually increase the speed until the batter is moving.
- Blend until all the plantain is completely smooth.
- Heat a large skillet or griddle on medium heat.
- Grease with ghee.
- Pour 1/4 cup of batter per pancake. Cook 2-3 minutes per side.
- Lower the heat if you smell it getting toasty. These are best cooked slow and low, because plantain caramelized easily and you don’t want them to burn.
- Flip when the edges look done, cook another 1-2 minutes.
- The batter will make 6-8 pancakes. you can also halve the recipe and it works great for a mini stack 🙂