Blueberry-Banana Plantain Pancakes

Blueberry Banana PancakesBefore Aurora was born, Pumpkin Almond Flour Pancakes (recipe coming soon!) were a regular breakfast offering in our family. Since Aurora is allergic to tree nuts I don’t do as much with almond flour as I used to, so I have had to be a little more creative in coming up with a pancake recipe that everyone can eat.

Plantains have become a staple in our house. Green plantains are nice, safe starches- they are even FODMAP friendly! And plantains are so incredibly versatile. From green plantains you can make a savory side, like tostones or plantain chips, a delicious not-too-sweet breakfast or treat, or even crunchy crackers. Ripe plantains are a nice treat in the form of maduros. Although our plantains rarely last long enough to ever become ripe. And they are so inexpensive- they only cost $0.20 each at the grocery store, so it takes less than $2 to whip up a batch of these pancakes.

Aurora loves her pancakes!I recently found a great blog, called Purely Twins, and they have a major love affair with plantains. Their blog has already inspired a number of Plantain creations that I look forward to sharing with you soon. I originally found their recipe for Banana Bread Plantain Pancakes, and I present it now to you, with just a minimum of tinkering. They are quick and easy to throw together for a family breakfast. My husband says they smell like French Toast and taste absolutely delicious, and Aurora is obviously a huge fan. The only downside is that they are best fresh and lose a lot of their charm when reheated.



Blueberry-Banana Pancakes
Serves 4
A delicious, guilt-free, grain-free, and egg-free treat for breakfast.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 8 oz. ripe banana (about 1 large or 2 small)
  2. 14 oz. green plantain (peeled- about 2 large or 3-4 small)
  3. 2 Tbsp coconut oil
  4. 1 Tbsp vanilla
  5. 2Tbsp maple syrup
  6. 1 Tbsp apple cider vinegar
  7. 1 tsp baking soda
  8. 4 Tbsp chia seed meal
  9. 1/2 C fresh blueberries (or other topping of choice)
  1. Preheat griddle or skillet over medium heat. (about 350 on my electric griddle).
  2. Puree your banana in a blender. Add peeled green plantain, chopped into 1" chunks. Puree until smooth. Add remaining liquid ingredients and puree until smooth and well-combined.
  3. Add baking soda and chia seed meal last, and process until you have a smooth, but thick batter.
  4. Spoon onto your lightly greased griddle (smooth out the batter a bit with the back of a spoon), and cook a few minutes on each side until done.
  5. If desired, add blueberries (or other topping) after you have spooned the batter on the griddle.
  1. We love these with blueberries or even plain. For a totally different experience, instead of blueberries, try it with chocolate chips or diced, peeled apples & cinnamon.
  2. They are best eaten right away- I think they lose a bit of their charm when reheated.
Adapted from Heather Leppard
Adapted from Heather Leppard
Created To Be Paleo


  1. they look yummy 🙂 glad you are enjoying plantains as much as we do!!! HUGS

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