Paleo Plantain Pancakes (with spinach!)

Plantain Pancakes_1

When I first moved to the U.S., I thought that the typical everyday American breakfast was pancakes. This was a far departure from the standard Korean breakfast,  consisting of rice, kimchi, soup, and fish, to which I was accustomed. My 8-year-old self (and accompanying sweet tooth) was thrilled by the sight of fluffy rounds of batter drizzled doused with maple syrup and was convinced I should begin every morning with pancakes. My favorites were buttermilk pancakes from IHOP, which, at the time, seemed like the epitome of American dining.

Unfortunately, I've since learned that, no, people normally do not eat pancakes daily. And that regular buttermilk pancakes are typically made with refined and highly inflammatory ingredients so they definitely should not be eaten daily. Sad face. Why must all foods you love the most be bad for you? Ah, innocence, how I miss you.

Plantain Pancakes_3

Well, I believe that almost anything can be made healthy so I made these pancakes that are perfectly acceptable to eat every day (which I have been dong almost every day this week). They are made with plantains, which give them a fluffy yet dense and chewy texture. I've tried the banana pancake recipe with just bananas and eggs, and, though it's a good alternative as quick makeshift pancakes, they never feel like the real thing. Plantains, on the other hand, are starchier and have lower water content than bananas, allowing the pancakes to hold together as beautiful, thick stacks. Also, in celebration of St. Patrick's Day next week, I added spinach to the batter for a festive green hue. Plus this way you can feel good about having eaten your greens for breakfast. Boom.

Another awesome thing about these pancakes? You can make the batter all in your blender, which means minimal cleanup and no whisking! And they store really well so you can make a batch, keep them in baggies in the fridge for a quick grab and go breakfast with some almond butter smeared on top. So what are you waiting for? Go make them already!

Plantain Pancakes_2

Paleo Plantain Pancakes (with spinach!)

Servings: 4

Time: 15 mins

Difficulty: Easy


  • 2 plantains (yellow and ripe, but not black)
  • 3 pastured eggs
  • 1 cup spinach, packed (about 2 handfuls)
  • 1 tablespoon coconut flour
  • 1 tablespoon arrowroot
  • 2 tablespoons honey (use more/less for desired sweetness level)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • pinch of sea salt


  1. Add all the ingredients to a high speed blender (I used a Vitamix). Puree until completely blended and no chunks remain.
  2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or ladle about 1/4 cup of batter on the pan, fitting about 3-4 pancakes on the pan at a time.
  3. Cook pancakes until bubbles have surfaced on top, about 2 minutes. Carefully flip with a thin spatula and cook another 2 minutes. Transfer to plate.
  4. Add more oil to the griddle or skillet and continue with remaining batter.
  5. Serve immediately with maple syrup. Enjoy!