Paleo Pumpkin Spice Plantain Pancakes 


paleo pumpkin spice plantain pancakes
Ready for this?  These are… Gluten-free, grain free, dairy free, nut free, coconut free, Sugar free, and only four ingredients. Three if you leave the chocolate chips out. But what is life without a little bit of chocolate, am I right?!  No special equipment is needed either.  You could just as easily make these with a fork, your arm may get sore though. 

My daughters who are seven and nine devoured 5 each and probably would have eaten more if I’d let them.  I’ve been striving this school year to make them a hot breakfast every morning. Although sometimes they get grass-fed, full-fat yogurt with granola. This recipe was made somewhat out of desperation. I only had a few eggs left so making them eggs was out of the question and most paleo pancake and waffle recipes call for quite a few eggs. So I decided to use the plantains I’ve had sitting on my counter and give it a shot. I was extremely happy with how they turned out!  


mmmm… A little drizzle of some real maple syrup and you’ve got a plate of deliciousness
I have to say, when I started Paleo and kept seeing all the Plaintain recipes I always thought how is that possible to use plantains as the base of a recipe instead of any sort of flour? Well I’m here to tell you it actually works and lends a nice flavor to the food too.  The starchiness makes it beautiful replacement for so many flours.  I will be experimenting more often with Plaintain’s. 

I ended up snatching a few of these pancakes for myself after I dropped my girls off to school. Paired it with some leftover Cracklin chicken and fried okra from my garden. It really hit the spot! 


how mommy eats her pancakes 😉

  • 2-3 ripe plantains (black), I used two large and one small plantain 
  • 1 pastured egg
  • 2 tsp pumpkin spice seasoning 
  • Enjoy Life brand mini chocolate chips
  • Cooking oil of choice (I used coconut oil)


  1. In a medium-size bowl, add plantains, egg, and pumpkin spice seasoning.  
  2. Using a handmixer, blend well until smooth.  You could also run through a food processor or blender.
  3. Heat your skillet or griddle pan on low to medium heat. Add a tablespoon or two of cooking oil to pan.  
  4. Scoop a few tablespoons of batter and smooth out slightly in preheated pan. 
  5. Sprinkle mini chocolate chips onto pancakes. Cook until edges are starting to brown.  
  6. Gently flip and cook for another minute. *Patience is key with these pancakes you have to cook them low and slow or they will burn.* 


* recipe makes enough to feed two kids and one adult

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