Plantain Pancakes


  • 2 large green plantains (about 2 cups pureed)
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons extra virgin coconut oil
  • ⅛ teaspoon salt (a generous pinch)
  • ½ teaspoon baking soda
  • Extra coconut oil for frying


  1. Chop plantains into quarters and peel the individual pieces. Place them in the blender with the eggs and process until you have a smooth batter consistency.
  2. Add the vanilla, oil, salt and baking soda to the blender and process for an additional minute or two until very smooth.
  3. In a skillet or griddle, over medium heat, add 1 tablespoon of coconut oil and pour batter until your pancake is the desired size.
  4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it.
  5. Flip! And cook on the second side for 1½-2 minutes.
  6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
Recipe: Courtesy of “The Paleo Mom”