Plantain Pancakes (Lectin Free!)


Delicious, Flourless Pancakes!

Servings: Makes about 8 pancakes


•2 large green plantains, peeled and cut into small pieces

•4 large pastured or omega-3 eggs or Vegan Eggs

•2 teaspoons pure vanilla extract

•4 to 5 tablespoons extra-virgin coconut oil

•1⁄4 cup Just Like Sugar (order online or can use Swerve)

•1⁄8 teaspoon sea salt, preferably iodized

•1⁄2 teaspoon baking soda


1 First, place the plantain pieces in a blender or food processor and puree — you should have about 2 cups.

2 Then, add your eggs, and blend them with the plantain to form a smooth batter.

3 Next, add the vanilla extract, 4 tablespoons of melted coconut oil, Just Like Sugar, salt, and baking soda. Process on high for 2 to 3 minutes, until smooth.

4 Then, you’re going to want to heat 1 tablespoon of coconut oil (or spray a pan) in a pan or griddle over medium heat. When the oil shimmers, fill a 1/2 cup measure with batter and pour into the pan. Repeat for two to three more pancakes. *You can add organic blueberries or raspberries as well as pecans or walnuts to pancakes while cooking.

5 Let the batter cook for 4 to 5 minutes, until the top looks fairly dry and has little bubbles. Flip and cook 1 to 2 minutes more.

6 Repeat with remaining batter, adding more oil as needed.


*I like the pancakes as is without any topping. Some people like a little honey.

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