Wild Plantain Pancakes
Prep time
Cook time
Total time
Serves: 2 - 4
  • 2 large green plantains or green bananas (or slightly yellow*)
  • 2 large eggs
  • 1 tablespoon coconut oil, plus more as needed (or grass-fed butter)
  • Sea salt
  • Grass-fed butter or coconut oil
  1. Run a knife up the plantain peel lengthwise, and pry your fingers between the plantain and peel to separate the peel away. Remove and discard peel.
  2. Add 2 plantains and 2 eggs to the blender. Blend smooth, about 1 minute.
  3. Melt a tablespoon of coconut oil in a skillet over medium heat. Add dollops of pancake batter to the skillet, and cook until the top starts to dry and the edges brown, about 2 - 4 minutes. Flip pancakes, and continue to cook until lightly browned with crisp edges.
  4. If needed, add more coconut oil to the skillet between batches.
  5. Top with grass-fed butter or coconut oil, and sprinkle with sea salt. Serve with a side of scrambled eggs, bacon, and a green smoothie.
Green plantains are low in sugar and high in resistant starch, which feeds your good gut bacteria. Ripe plantains are high in sugar, so be sure to use them while they’re green or just starting to turn yellow. If you can’t find green plantains out and available at the grocery store, ask one of the employees and they may be able to find some in the back. It’s worth it!
Recipe by Fat-Burning Man at https://fatburningman.com/our-weekend-treat-quick-easy-wild-plantain-pancakes/