Pumpkin Spice Plantain Pancakes
This post contains affiliate links. For more information, read my privacy policy.
These Pumpkin Spice Plantain Pancakes are a fun seasonal variation on one of my favorite recipes of all time. Plantain pancakes first came to me from The Paleo Mom and in the years since I have had more versions of them than I can count. Not all of them have been blog-worthy, but they’ve always been enjoyable. I meant to publish this version last fall, but it got a bit lost in the shuffle, and its not as if these spices are only good in autumn! Get your pumpkin spice on with these delicious grain free, dairy free, easy as pie pancakes.
Looking for Low-FODMAP recipes?
28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!
Pumpkin Spice Plantain Pancakes
Ingredients
- 4 eggs
- 2 large green plantains peeled and chopped
- 3 tablespoons coconut oil
- 2 teaspoons maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon sea salt
- coconut oil for frying
Instructions
- Combine all ingredients except the coconut oil for frying in a blender and process until smooth.
- Heat a splash of coconut oil in a large skillet over medium-high heat. Use a 1/4 cup measuring cup to pour the batter into the pan and cook the pancakes in batches, 3-5 minutes per side or until golden-brown and cooked through.