Easy Paleo Plantain Pancakes (nut-free)


I started this recipe with the intention to make soft plantain tortillas for shrimp tacos, however what I got was something even more fantastic – delicious, fluffy, pancakes that don’t over-do it with nut flours. The pancakes still worked amazing as an open-face bottom for my shrimp tacos (it was a little crumbly to roll up into a shell.) I then adapted the recipe, taking out the garlic, onion, and salt for a terrific pancake that can be topped with syrup, rolled up with nut butter and jam, or covered in your favourite fruity preserve!


For savory pancakes

2 large plantains chopped (med-ripe)
2 eggs
2 tsp salt
2 tsp onion powder
1 tbsp garlic powder

For sweet pancakes

2 large plantains chopped (ripe)
2 eggs
2 tsp cinnamon


  1. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
  2. Place chopped plantains into a food processor or blender and combine for one minute.
  3. Add in remaining ingredients and continue to combine until mixture is smooth.
  4. Spoon out a flat circle of mixture onto parchment paper. You should be able to fit four circles onto a sheet.
  5. Bake for 5-10 minutes or until edges begin to brown.
  6. Enjoy!