Fool-Proof Plantain Pancakes (AIP/Paleo)

Fool-Proof AIP Pancakes (AIP/Paleo)

A while ago a friend of mine who is also an AIP blogger and a health coach sent a message asking for recommendations on fool-proof AIP pancake and waffle recipes. She had a client who had tried a number of recipes that resulted in falling apart pancakes without a good flavor or texture. A number of people responded with some great waffle recipes, but no one had recommendations on a truly fool-proof pancake recipe. If you have followed my blog for a while, you know that most of my recipes are born out of necessity so I got to work trying to figure out this issue. It has taken me a while, but I finally have a recipe that I am considering to be as close to fool-proof as we can get. The key to this recipe is to cook them over a very low heat while covered. This essentially bakes them rather than fries them which allows them to rise and stick together well. The key to the flavor is to use slightly sweeter ripe plantains rather  than green plantains. So, give it a try and let me know what you think!

Fool-Proof Plantain Pancakes (AIP/Paleo)

Fool Proof Plantain Pancakes (AIP/Paleo)

(Makes 4-6 small/medium sized pancakes)


2 TBS Coconut Oil

2 ripe plantains (yellow and black, no green)

1 TBS + 1 Tsp Coconut Flour

½ tsp tapioca flour (or 2 egg yolks if reintroduced)

¼ tsp baking powder (baking soda and cream of tartar combined in a 2:1 ratio of cream of tartar to baking soda)

Optional Add ins: cinnamon, vanilla extract, …


Blend all ingredients together in the food processor until smooth. Melt 2 TBS coconut oil in a pan over medium heat. When the coconut oil is melted, reduce the heat to medium low. Spoon your batter into the pan to create small pancakes. Cover (very important) and cook for about 3-4 minutes on the first side or until you see the pancake start to fluff up slightly and see small bubbles form around the edges. Flip them and cook for another 2-3 minutes on the second side or until firm and golden brown.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.


  • When it says to put all ingredients in a blender, does that include the 2 TB coconut oil or is that to be used in the pan for cooking?

    And can I sub arrowroot starch for the tapioca?

    Thanks! I’ve made plantain pancakes with egg a bunch but haven’t figured out how to do it eggless yet (I’ve made fritters which have been delicious but aren’t quite the same) so I’m excited to try this.

    • not the coconut oil that is for frying. Tapioca in this case will probably make them a little too chewy but you can try it.

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Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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