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Lemon Lavender Plantain Pancakes


Lemon Lavender Plantain Pancakes are a good balance in sweetness, mellow floral, and vibrant citrus flavors.

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Rate this recipe 4.4/5 (7 Votes)


  • 1 medium organic* plantain {yellow/brown spotted is what I used so it isn't SO sweet}, peeled and sliced – about 6 oz.
  • Zest of one organic lemon
  • 2 tsp dried lavender buds
  • Organic coconut oil for cooking
  • Note: * If you cannot find organic plantains, ask your local Whole Foods Market or co-op produce manager to bring some in. You might be surprised with how willing they are to stock it, or even order a case and hold it for you!


Servings 2
Preparation time 10mins
Cooking time 30mins


Step 1

Heat the lavender buds in a small, dry skillet over medium-high heat, stirring constantly, heat only for a minute. This releases the oils and tones down the floral flavor. Remove from heat and set aside.
Meanwhile, eat coconut oil in an electric skillet over 250° F - raise the temperature any higher, the pancakes will be dark!
Combine the plantain and zest in a food processor and blend until smooth. Fold in the lavender buds.
Spoon the batter into the heated skillet, smoothing out as needed. Cook 10 minutes and flip. I find a metal spatula and a bit of patience works best for flipping.
Continue cooking another 10 minutes and serve.
Alternatively: Bake in the oven! Preheat oven to 400° F.
Line a half-sheet pan with parchment paper or a Silpat.
Spoon the batter into circles, smoothing out as needed. Bake 9 minutes, flip, and continue baking for a total of 15 minutes.

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