Plantain flapjacks

Super Strength Health Plantain Pancakes


It seems that without trying, my Vegan MoFo recipes have a common theme: there are just a few ingredients, and they are extremely simple to make. These flapjacks are no different.

It’s getting just a touch colder in the bay area, and the sun is coming up later. I absolutely love autumn, and the telltale signs that it is arriving are making me STOKED. Although my go-to breakfast nine times out of ten is a green smoothie, sometimes it’s just nice to have something warm and fast. These flapjacks fill that autumn time breakfast niche.

The main ingredient in this recipe is simply plantains. You can use green ones and add garlic, curry, and a dash of cayenne to have a savory tortilla-like wrap, or you can use a brown and spotty soft one to have something more akin to a pancake. If you choose the pancake variety, it is totally possible to add berries, maple syrup, and maybe a little cashew cream, but honestly, you don’t need it. All on their own, these flapjacks are sweet and satisfying. I had mine with a smear of almond butter, standing up, and running out the door. Not exactly the mindful eating I strive for, but hey. I was satisfied and full for a long time, and powered through meetings with clients like a champion. I would say that while my tactic is not ideal, it worked.

Hope you enjoy!

Plantain flapjacks
Recipe type: Vegan
Cuisine: Gluten-Free, Grain-Free
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 large plantains. Choose green ones for a savory treat (and add spices of your choice) or go the sweet route, like I did, and choose ones that are soft, brown, and spotty.
  • ¼ cup melted coconut oil
  • ½ tablespoon grated ginger
  • water
  • 1 teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Melt your coconut oil (it is really important that it is liquid)
  3. Add all ingredients to a blender. Add ¼ cup of hot/very warm water to the blender, cover, and puree on lowest setting for a minute or two. Gradually turn speed up, adding a bit more water if needed, to form a thick, very smooth puree. You want it to be stiff enough to spread, kind of like hummus.
  4. With a spoon, smooth batter into 6 flapjacks onto baking sheets. Bake for 10 minutes, flip them if you can (be careful, if they seem like they'll break, just leave them), then bake for another 5-10 minutes, until puffed and browning in spots.