Cinnamon-Spiced Plantain Pancakes with Coconut Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy plantain pancakes infused with warm cinnamon and topped with a dollop of rich coconut cream, perfect for a sweet Whole30 breakfast without eggs. This whole30-inspired breakfast (whole30) ready in about 25 minutes layers coconut flour, cinnamon, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Whole30 cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, mash 2 large ripe plantains until smooth. Stir in 1/4 cup coconut flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp sea salt until well combined.
  2. Step 2: Add 1/3 cup full-fat canned coconut milk and 1 tsp vanilla extract to the plantain mixture. Stir until a thick batter forms.
  3. Step 3: Heat 1 tbsp coconut oil in a non-stick skillet over medium heat. Spoon 1/4 cup batter per pancake into the skillet, flattening gently. Cook for 3-4 minutes until edges firm and bottoms are golden brown.
  4. Step 4: Flip pancakes carefully and cook an additional 3 minutes until cooked through and golden.
  5. Step 5: Repeat with remaining 1 tbsp coconut oil and batter, wiping skillet if needed.
  6. Step 6: Serve pancakes topped with 1/2 cup whipped coconut cream and optional 1/2 cup fresh berries for a naturally sweet finish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Cinnamon-Spiced Plantain Pancakes with Coconut Cream take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cinnamon-Spiced Plantain Pancakes with Coconut Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cinnamon-Spiced Plantain Pancakes with Coconut Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Spiced Plantain Pancakes with Coconut Cream for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cinnamon-Spiced Plantain Pancakes with Coconut Cream whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes