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plantain pancake

Egg Free Pancakes (Vegan, Paleo, AIP)

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 15
  • Yield: 3 pancakes 1x
  • Category: AIP
  • Method: baking
  • Cuisine: breakfast


An oven baked short stack for yummy egg free pancakes



For the Pancake

  • 1 large green-yellowish plantain
  • 1/3 cup full fat coconut milk
  • 1 tablespoon coconut oil
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • (optional) 1 soaked date or 1 tablespoon maple syrup

Serve with Maple Syrup, Honey, or Low Carb Date Syrup


  1. Pre-heat oven to 350F.
  2. Peel and slice plantain and combine with the rest of the pancake ingredients the bowl of your blender,
  3. Blend on high until smooth.
  4. Line your sheet pan with parchment paper.
  5. Use a spatula to scrape the batter out and shape 3 pancakes on your sheet pan with a spoon, about 2 tbsp of batter per pancake.
  6. Bake for 20-25 minutes, until golden, fluffy and dry looking.
  7. Use a spatula to scrape up from sheet pan and serve hot!


  • Serving Size: 1 pancake
  • Calories: 155
  • Fat: 8.4g
  • Carbohydrates: 20.4g
  • Fiber: 1.8g
  • Protein: 1.1g