Mini Plantain Pancakes with Creamy Avocado

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Mini Plantain Pancakes with Creamy Avocado


  • 2 ripe plantains
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup coconut oil, divided
  • ------Creamy Avocado------
  • 2 ripe avocados
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh lime juice


  1. Preheat oven to warm and place a plate on the top shelf.  

  2. Start by making the creamy avocado. Add all ingredients in a blender or food processor and blend until creamy. Remove from blender/food processor and into a bowl then cover with clear wrap and refrigerate until ready to serve.

  3. In the same blender/food processor (do not clean as you want to add the flavors from the creamy avocado to the plantain pancakes).

  4. Add plantains, eggs, salt, pepper, paprika and cayenne pepper. Blend until smooth. Add mixture to a bowl.

  5. In a large sauté pan over medium-high heat add in about 2 tablespoons of coconut oil. Let it get very hot.

  6. Add in 1 1/2 tablespoons of plantain mixture to the hot pan to create your mini pancakes. Cook each side for almost 2 minutes then flip and cook the other side until brown.

  7. Do this in batches and add in oil as needed. Put each batch on the warm plate until ready to serve.  When ready to serve set the creamy avocado in a bowl next to the plantain pancakes and watch them disappear.

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