Perfect Paleo Pancakes

September 15, 2012 in Categories: by

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These hotcake-style pancakes were a serendipitous accident.  I was working on a crepe recipe (which I later posted here!) and my first attempt was not crepe-like at all. Instead, I got a light, fluffy and delicious (if maybe a little too thin) pancake.  Once my crepe recipe was perfected, my next priority was taking a step backward to see if I could thicken up the first batter variation to make an even better pancake.  The results were more marvelous than I could have hoped for.  These pancakes are awesome!

One of the biggest complaints about paleo pancakes is that they are difficult to flip.  Because almond flour batters don’t hold together very well, you have to make small 2-3” diameter pancakes that also take an eternity to cook.  Coconut-flour pancakes hold together marginally better, but many people (myself included) don’t like either the texture or the flavor, and they still take 15-20 minutes to cook over low heat so they don’t burn on the outside before cooking on the inside.  Paleo pancakes also tend to be very dense.  I have tried 7 or 8 different paleo pancake recipes from other blogs, looking for one that works or was at least close enough to use as a base to experiment with.  I never found one I liked… until now!

These plantain-based pancakes are not dense; instead they are so light and fluffy.  They cook quickly (about 6 minutes total, which is comparable to traditional pancakes).  They are so easy to flip that you can make them as big as your pan (I made mine 5-6” in diameter) or as small and dainty as you like.  They also happen to be nut-free, and you can sub any fat you want for the coconut oil to make them coconut free.  See my recipe for plantain crackers for tips on picking and storing green plantains.

What can you top these with?  My kids love maple syrup and butter (total shocker, right?), but berries, sliced peaches, sliced bananas, or pretty much any sliced fruit would be delicious.  Nuts or a dust of cinnamon would be good additions too!  You could throw some coconut cream on top to be extra decadent. You can buy coconut cream in a box or you can take the thick fatty top part of a can of full fat coconut milk that has been sitting in a cool pantry or refrigerator overnight.  However you choose to dress these pancakes, I hope you enjoy them!

Prep time: 5 minutes
Cook time: 10-20 minutes (depending on the size of your skillet)
Servings:  6 large 5-6″ diameter pancakes


  1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender (preferred) or food processor (okay) with the eggs.  Blend to form a smooth batter (if your blender has a smoothie function, that works well here).
  2. Add the rest of the ingredients to the blender or food processor and process on high for an additional minute (or 2-3 with a food processor to get a really good smooth batter).
  3. Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat.  Pour batter into the frying pan 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 (just like regular pancakes!).
  5. Flip!  And cook on the second side for 1½-2minutes.
  6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.

Watch this video from my YouTube Channel to learn more about green plantains:


[…] and I react to tapioca, two ingredients I often find in baked goods recipes. Since I had cooked Perfect Paleo Pancakes using green plantains, I decided to try baking with them. My husband loved the trial run of these […]

I have made these successfully with yellow plantains! Green plantains are hard to come by in my area, but I can always find yellow-ripe ones .

Thanks for posting this! I took it as encouragement to try the recipe with very ripe plantains (more black than yellow.) and they came out great! Thanks to both you and Sarah!

When I make these with ripe (yellow) plantains they always stick horribly to the griddle. What is the trick to making them with yellow plantains???

I have used this recipe to make Aebliskiver grain and nut free. I had tried several. Different ways to make Paleo Aebliskiver and this is the best way I’ve found so far- taste and texture. Thanks!!

Really? I have searched for an paleo aebliskiver recipe and didn’t think of using one like this. Rejoice if this works. No changes to the recipe to make it work?

I have never heard of Aebliskiver before your post, but I googled it and within 2 days had bought a pan for them. :) I’m still tweaking the recipe, but i liked my first batch (and my husband LOVED it) and I’m looking forward to playing with this recipe. I’m not sure what its supposed to taste like, but I’m planning to try adding a tbsp or two of honey to the batter to get something a little more doughnut like. Thanks!

Do you have a problem using equal amounts of coconut flour and tapioca to make pancakes? I used 1/2 cup each with baking soda and baking powder, honey, vanilla, a pinch of sea salt and cinnamon. They were light, fluffy, and delicious. I am new to this paleo diet. My dentist is suspicious that I may have an autoimmune disease. I do not want to be using something not good for that.

Anyone try these with an egg substitute? A few of us can have the yolks but no whites. I’ve had so many egg substitute flops. Curious if anyone has had success with one with these.

I’ve been making these for a while now. The only addition I make is 2 Tbsp sweetener (I use honey) for a full batch. I found that the flavor was too bland if you use good green plantains. The sweetener gives it just a touch of sweet which caramelizes when cooked. II also wanted to note that the recipe scales down very well. One plantain, two eggs, 1 Tbsp sweetener, 1 Tbsp Vanilla, 1 1/2 Tbsp Coconut Oil, 1/4 tsp baking soda, pinch of salt. that will make 4 good-sized pancakes, which is more than enough for 2 people. They also work very well as savory pancakes by substituting spices for sweetener (I’ve used Cardamom, Cinnamon, Turmeric, Nutmeg, etc).

[…] In eerste instantie plaatste ik de link naar het recept op Facebook, maar een aantal lezers hadden wat moeite met de Engelse tekst en vroegen om een vertaling. Dat wilde ik best doen, kost mij niet veel moeite, maar Sarah van The Paleo Mom, moest hier natuurlijk wel mee instemmen. Ik vroeg het haar en wel eerst om toestemming gevraagd en gelukkig heb ik die gekregen. Het originele recept vindt je trouwens hier. […]

Would there be a way to bake these in the oven on parchment paper instead? Flipping pancakes in the pan is always a nerve-wracking process!

I purchased green plantain flour.

Any recommendations on amounts of flour and water that would substitute for the real thing?

Anxious to try it!

The only thing I truly missed about being grain free was pancakes. So excited I found your recipe! I make them a few times a week for my family and they are such a hit, give us so much energy, and are so easy! Does anyone know if the recipe can be used to make waffles as well?

Thank you!

These are easily the best paleo pancakes I have tried. Yay, no more searching for recipes! Delicious. I added a little almond milk to get the batter a little thinner, but they turned out fantastic! Thank you!

Like the pancackes, and so do my kids. I’d like to know the nutritional value on them. How many Carbs/Proteins etc…

These are THE BEST paleo pancakes ever, and I have been searching high and low. Thank you for this recipe!!

YUM YUM YUM, thanks for the awesome recipe. I hadn’t even heard of plantains before reading your recipes and blogs. They are not common here in Australia. But the recipe and pancakes were great. They also flipped really easily, something i have struggled with other paleo pancakes!

[…] Plantain waffles/pancakes – I buy green plantains every week so I can make these on the weekend for breakfast. The recipe is so easy (plantain, eggs, baking soda, coconut oil, salt and vanilla extract in the blender) and works for either waffles or pancakes. I’ve even served it to my non-paleo family members and gotten the thumbs up! […]

I made these last night as breakfast-for-dinner — I’m so excited I’m going to make them again today! They came out BEAUTIFULLY. I love how light and fluffy (yet filling!) they are. Easily the best grain-free, nut-free pancake. I topped them with raw honey and grassfed butter. I was quite hungry, so I also had a side of two sunnyside-up pastured eggs and two grassfed beef sausage links, and some fresh-squeezed orange juice. Sooo good!

I have been making these for a few years, but I’ve recently been using duck eggs instead of chicken eggs (just one large one per plantain), and they are way fluffier than previously. Yum! Also, I’m wondering whether this batter can be made in large batches and frozen?

My family absolutely loves these! FYI, if you make a double batch in your vitamix and they need to be blended for longer, the eggs just might start to scramble and cook a bit. Do not fret, they will still cook up fine, and your family won’t notice at all. 😉

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