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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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: AIP-friendly, breakfast, Gluten-free, Paleo
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!