I’m always looking for new things to make for breakfast, or new ways to make old dishes with ingredient substitutions. Plantains are a great, versatile ingredient commonly found in Africa, the Caribbean, and Central and South America, and are higher in starch but lower in sugar than normal bananas.

Plantains are usually cooked prior to eating, often fried or baked, sometimes boiled prior to preparation to break down some of the starch. Since I am a fan of fritters, cakes, and things you can grab and eat if you choose, making plantains into all of these is a win!

The recipe featured here is basic and highlights the ease of preparation. You can add cooked bacon into the “batter” for a more savory version, or perhaps some honey to make it sweeter. I like making different toppings with maple syrup and Greek yogurt as well, and I usually top mine with a sunny-side-up egg.

It is important to choose plantains that are closer to green/unripe as they will shred appropriately–more ripe plantains will just go to mush.


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Paleo Plantain Cakes

Need something different for breakfast? Plantains are a great paleo, gluten-free option that you can customize for your tastes. These have just a few ingredients, are very easy and quick, and are adaptable.
Course Breakfast
Cuisine American
Keyword AIP-friendly, breakfast, Gluten-free, Paleo
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2


  • Food processor


  • 2 Plantains green/unripe
  • 1 Egg
  • ¼ Cup Tapioca flour
  • ¼ tsp salt
  • 1 pinch Black pepper
  • 1 tsp Coconut oil (or high smoke point avocado oil, etc)


  • Cut off the ends of the plantains. Carefully slice down the convex (outward) peel, going only as deep as the flesh, from top to bottom. It should be easy to slide your thumb into the cut and remove the peel. If it isn't easy, your plantain may be too ripe.
  • Using the food processor and a shredding blade set to the large size, process the peeled plantains. You can use a manual shredder, although it will create a mess =).
  • In a medium-to-large glass (or non-reactive) mixing bowl, combine the shredded plantains, the egg, flour, salt and pepper, folding with a spatula until well-combined. It should look a little wet, but not have liquid in the bottom of the bowl once combined.
  • Heat a griddle or non-stick skillet over medium heat, do not allow it to get too hot. Add cooking oil until viscous and spoon about ⅛ - ¼ cup of batter onto pan and shape, press down until the cake is no more than 1/4" thick. Don't overcrowd your pan and cook in batches, if necessary. Will produce 4-6 cakes depending on size.
  • Cooking times may be 2-3 minutes per side, just watch for golden brown and flip. They will be dense and cook quickly - as intended!
  • Serve with syrup, bacon, eggs, or by themselves!

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