30 Days of Paleo Breakfast Meals
(Day 5)
Plantain Drop Biscuits Recipe
One of the things that I missed greatly when I became a paleo dieter was having my grandmother’s biscuits for breakfast. It felt like a mini deprivation, but these paleo breakfast plantain biscuits solved that problem for me — quick, fast and in a hurry! They are delicious and fill the kitchen with a sweet aroma that beckons everyone in the house to come and indulge themselves.
You will need plantains to make these tasty biscuits. Plantains are like bananas but larger and not as sweet. Choose well-browned ones, not only because they are sweeter but also because they are easier to peel. We are also using eggs, maple syrup, coconut milk, cinnamon and more, to ensure a perfect flavor and texture in the finished biscuits.
Serve these halved with butter and honey if you like. Some people like to add raisins (or another type of dried fruit) to the batter before baking the biscuits. You might like to make other tweaks too, such as swapping the cinnamon for nutmeg, or using honey instead of maple syrup in the batter. These will keep in an airtight container at room temperature for several days.
What You Need:
2 brown plantains
3 tablespoons coconut oil
3 eggs
3 tablespoons pure maple syrup
1 tablespoon coconut milk
1 1/2 teaspoons lemon juice (or 1/2 teaspoon cream of tartar)
1/4 cup melted coconut oil
1 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons coconut flour
Raisins (optional)
How to Make Them:
Preheat the oven to 350 degrees F. Cut the plantains in half lengthwise and peel them. Heat the coconut oil in a skillet, then add the plantains halves. Cook for 3 minutes on each side or until lightly browned. Transfer the plantains to a food processor and puree. Add the eggs, maple syrup, coconut milk lemon juice (if using) and coconut oil, and puree until the batter is smooth.
Now you can add the cinnamon, salt, baking soda, cream of tartar (if using) and coconut flour and puree again. You can add a small handful of raisins at this point if you like. Use an ice cream scoop to form 8 even-sized biscuits and arrange them on a baking sheet an inch apart. Bake for 20 minutes or until golden brown, then let them cool a bit before eating.
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Save Print Paleo Breakfast: Plantain Drop Biscuits Recipe Author: CavemanDietBlog.com Ingredients
- 2 brown plantains
- 3 tablespoons coconut oil
- 3 eggs
- 3 tablespoons pure maple syrup
- 1 tablespoon coconut milk
- ¼ cup melted coconut oil
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons coconut flour
- Raisins (optional)
- Preheat the oven to 350 degrees F.
- Cut the plantains in half lengthwise and peel them.
- Heat the coconut oil in a skillet, then add the plantains halves.
- Cook for 3 minutes on each side or until lightly browned.
- Transfer the plantains to a food processor and puree.
- Add the eggs, maple syrup, coconut milk lemon juice (if using) and coconut oil, and puree until the batter is smooth.
- Add the cinnamon, salt, baking soda, cream of tartar (if using) and coconut flour and puree again.
- Add a small handful of raisins at this point if you like.
- Use an ice cream scoop to form 8 even-sized biscuits and arrange them on a baking sheet an inch apart.
- Bake for 20 minutes or until golden brown, then let them cool a bit before eating.
