paleo plantain pancakes sprinkled with walnuts.

Paleo Plantain Pancakes

Super quick and easy to make, these healthy two-ingredient pancakes are grain-free, paleo, and delicious. If you've ever tried the banana two-ingredient pancakes but were disappointed with them, try these instead. I think you'll be pleasantly surprised! 
Makes a half dozen small pancakes (3-4 inches). Double or triple as needed.
Course Breakfast
Keyword pancakes
Special Diet DF, GF, Paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 small pancakes
Calories 85kcal
Author Tracy Ariza, DDS


  • 1 plantain
  • 2 eggs
  • 1/2 tsp. baking soda optional
  • 1 Tbsp. coconut oil or ghee optional
  • coconut oil or ghee for frying

Variation: For Chocolate Pancakes add:

Variation: For Pumpkin Spice Pancakes add:


  • Peel and slice the plantain(s) and place the slices into a blender with the eggs and other optional ingredients.
  • Blend all of the ingredients until smooth.
  • Heat a skillet/frying pan to medium heat.
  • Melt some coconut oil or ghee in the pan before pouring in some of the batter.
  • Wait a couple of minutes until bubbles start to form on top before flipping to cook on the other side.
  • Flip and brown the other side of the pancake for around a minute.
  • Remove the finished pancake from the skillet and continue to make pancakes until you have used all of the batter.
  • Serve with maple syrup, nuts, honey, or whatever toppings you prefer. Enjoy!



These pancakes can be made with only eggs and plantains for easy 2-ingredient pancakes. I, however, prefer to add coconut oil or ghee and baking soda. The oil adds a bit of moisture and flavor and the baking soda makes them a bit fluffier.
Nutritional information is based on using the optional ingredients and making 6 small panckaes from each batch made with 1 plantain. 
Using greener plantains will result in a less sweet pancake that tastes more like a traditional pancake. Pancakes made with yellow, ripe plantains will be sweeter and have more of a banana flavor. 
The finished pancakes can be frozen for easy, quick serving later on. They can be defrosted in a microwave, in a toaster over, or over low heat in a skillet.


Serving: 1small 3-4 inch pancake | Calories: 85kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 134mg | Potassium: 169mg | Sugar: 4g | Vitamin A: 415IU | Vitamin C: 5.5mg | Calcium: 8mg | Iron: 0.4mg