Blueberry Plantain Pancakes

I thought it would be a loooong time before I had pancakes again. If ever.

Blueberry Plantain Pancakes | Enjoying this Journey...

Imagine my surprise {and delight} when Sarah at The Paleo Mom shared her egg-free recipe for Plantain Pancakes with Maple Coconut Cream and Toasted Walnuts! I was inspired and knew I had to get plantains to play with in the kitchen.

Our local co-op has organic plantains for $1.79/lb and Whole Foods Market sells conventional for $1.99/lb.

I know. That makes no sense to me either.

At any rate, after using them a few times I quickly fell in deep smit with plantains. They’re an incredibly versatile starch source, which makes autoimmune protocol baking actually possible. Not that I bake treats often anymore, but it is nice to know I have options for when I do. Sarah’s plantain pancakes are simple to whip up for a special breakfast or even dessert!

My twists:

  • I just used freshly ground cinnamon and cloves.
  • I folded in 1/2 cup organic blueberries.
  • I used a yellow/brown-spotted plantain to make it not *so* sweet.

Since I 86ed nuts until further notice, I left out the toasted walnuts (which, to clarify, are eliminated during the paleo autoimmune protocol). I used my electric skillet, set to 250° F to cook them slowly. Any higher than that, the pancakes will be much darker. I am able to get five or six pancakes out of a large plantain.

Blueberry Plantain Pancakes | Enjoying this Journey...

The result? Total deliciousness. Luv gets so excited when I make these Blueberry Plantain Pancakes!

For the full recipe that inspired my Blueberry Plantain Pancakes, visit The Paleo Mom!

Need more breakfast inspiration?

You’re not alone. Traversing breakfast on the paleo autoimmune protocol can be tricky, especially if you’re just starting out. That’s why Eileen of Phoenix Helix called upon some of your favorite AIP bloggers to put together a much-needed community resource: 85 Amazing AIP Breakfasts. I hope it helps you get over the “what can I eat??” hurdle so many of us have faced. And trust me, we have been there.

85 Amazing AIP Breakfasts

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See more aip foodstuffs on this board!

Follow Enjoying this Journey’s board AIP Foodstuffs on Pinterest.

Blueberry Plantain Pancakes | Enjoying this Journey...
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  12 comments for “Blueberry Plantain Pancakes

  1. March 23, 2014 at 6:11pm

    Erin, How long do you cook them for at 250 degrees? These look so yummy!! I Saw the recipe on The Paleo Moms site but I really like the look of yours!!

    • March 23, 2014 at 6:17pm

      Thank you, Sherry! Because these have blueberries added {mine were frozen, thawed, and blotted with a towel} I had to up the cook time and keep an eye on them. It was about 10 minutes per side. Re-oil the pan after each batch and be patient with the flip. 😀 The nice thing is, if they don’t flip so nicely they are forgiving. Just give them a gentle smoosh and nudge with a stainless spatula and let them finish cooking.

  2. Diane
    May 24, 2014 at 8:26am

    Beautiful presentation! Followed your link from the Paleo Mom’s recipe…I like the addition of blueberries.

  3. Becca
    January 26, 2015 at 5:52pm

    sorry if I missed it up top, but did you leave out the eggs? Paleomom uses eggs in hers but I would be looking to leave them out for AIP. Thanks!

    • January 26, 2015 at 6:40pm

      Hi Becca! Sarah has two plantain recipes {at least that I know of} and the one I linked in the post does not call for eggs. Her “Perfect Paleo Pancakes” however do use eggs.

      Ingredients (Plantain Pancakes):
      2 extremely ripe plantains (they should be almost entirely black)
      ½ tsp Ground Nutmeg
      ½ tsp Ground Cinnamon
      ½ tsp Ground Allspice
      2-4 Tbsp extra virgin coconut oil

      I hope that helps clear things up 🙂

  4. Liz
    December 10, 2015 at 12:44am

    Hi Erin! Thanks so much for your wonderful blog! I have been trying out your recipes and having a lot of fun! I was relieved to find your coconut-free recipes, but alas, I am discovering that my gut requires an extreme version of aip.
    In addition to coconut-free, I also need to be plantain- and cassava-free. Tigernuts, arrowroot, quinoa, and sweet potato seem to be fine. Buckwheat is a cautious yes, too. The problem is that there don’t seem to be many aip paleo baking recipes out there that omit coconut, cassava, and plantain. Hmmmmmm…… I was really excited therefore when I found your brownie recipe!!!! HOOOOOOORRRRAAAAAAAAAHHHHHHH!!!! Any hints or advice or info on how to bake with those flours? Many thanks and thanks again for your fantastic blog!! Best, Liz

    • December 10, 2015 at 12:10pm

      Hi, Liz! I’m so glad you found some of my coconut-free AIP recipes. It looks like your additional eliminated foods will making baking a little trickier, but I know Gabriella at Beyond the Bite has a variety of recipes using tigernut flour – even cricket. The two biggest caveats with AIP baking (at least in my opinion) are the price of the “flours” and the possibility of overdoing it with treats. Anyway, Gabriella has put together an AIP flour guide that you should check out. There’s also apple flour, water chestnut flour, squash, and as I mentioned cricket.

  5. Heidi
    March 16, 2016 at 8:06am

    Oh my! I just finished eating 4 of these amazing little bundles of love – followed the recipe exactly and they were absolutely amazing with butter and a tiny drizzle of maple syrup! Thank you for reenergizing breakfast for a fellow AIPer!

    • March 16, 2016 at 9:08am

      It’s my pleasure Heidi! I’m so glad you enjoyed them 🙂

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