Have you ever wanted to kick over someone’s motorcycle? I’ve never actually had that feeling until yesterday. Mostly because I know the guy who owns the motorcycle and he’s a Grade A Tool. Capital T. I didn’t kick his motorcycle over because I firmly believe in karma and I don’t want to crap on my own, but I did think about it. Just thought I’d put that thought into the world.

I’m a bad person.

OMG, guess what today is? The start to my cousin’s wedding. This wedding stuff is extremely overwhelming to me. I’m not very thoughtful. Weddings don’t excite me at all. And I lack the happiness and emotion that is usually paired along with a family member, like my cousin, marrying a man and spending the rest of their lives together. Now don’t get me wrong. I’m very happy for her. But I just don’t get very excited about married stuff. Maybe it’s because I’m young. Maybe it’s because I don’t ever want the big wedding shabang. I don’t know how to spell that word. Or maybe it’s because I’m a bad person. I don’t really know. Either way, we have two days of love ahead of us.

Today we start with a luncheon. Which, I don’t really know what that means other than lunch. Then we have mani/pedis, thank gosh, since I’m in dire need of one. Then we have the rehearsal and rehearsal dinner. We’ll be eating New Orleans inspired food since that’s where her finance’s family is from. Ummmmmm YUM!

Then the wedding is tomorrow. We are wearing baby doll style dresses so hopefully when I start to dance, naughty parts don’t show. I’m also wearing wedges that are a disgusting height. They are not comfortable either. I don’t know what I was thinking. But I am hoping they loosen up a bit as the wedding day goes by. Or at least until the wedding is over and I can pull those damn things off at the dinner table. I really love wedges right now. They make my legs look SO much longer.

Now enough about weddings and love. Let’s talk about a different kind of love. Food love. I made this biscuits the other day and LOVED them. They are similar to my Thanksgiving Sweet Potato Biscuits, but more dense. And much sweeter. Because I made them extra sweet. Who does love a sweet biscuit with butter and jam on it? Do you ever go to a restaurant for brunch and just stare at the biscuits longing to stuff your face with them? But instead you just dip your finger in the jam for some kind of happiness to evoke in your brain? No? That’s just me? Whatever.

Either way, these biscuits are great. But you’ll have to check back for the jam recipe tomorrow. MUHAHAHAHAHA. Jokes on you.

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Sweet Plantain Drop Biscuits

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4.7 from 23 reviews

  • Yield: 8 1x


  • 3 tablespoons coconut oil
  • 2 brown plantains (they must be brown!!)
  • 3 tablespoons maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs
  • 1 tablespoon canned coconut milk
  • 3 tablespoons coconut flour
  • 12 teaspoons cinnamon (I used 2 because I love cinnamon)
  • 1 teaspoon baking powder
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. Cut the ends off of the plantains, then use your knife to cute them in half lengthwise and then peel the skin off, cutting off any excess skin that sticks to the plantains. The browner the plantains are, the sweeter they will be and the easier the skin is to take off.
  3. Now place a large skillet over medium-high heat, add 3 tablespoons of coconut oil to heat up, then add the halved plantains to the skillet. Cook on both sides for about 3-4 minutes until browned, making sure not to burn them.
  4. Once the plantains are done cooking, add them to thefood processorand puree until they begin to clump together.
  5. Then add the maple syrup, coconut oil, eggs, and coconut milk and puree until smooth. No clumps should be present at this point.
  6. Now add coconut flour, cinnamon, baking powder, and salt to the food processor and puree one more time to combine everything well.
  7. Now line a baking sheet with parchment paper and grab an ice cream scoop to help form perfect sized biscuits.
  8. Scoop the batter out and plop each biscuit on the baking sheet about 1 inch away from each other. My batter made 8 biscuits.
  9. Place in oven and bake for 20-25 minutes until slightly brown and completely cooked through.
  10. Let cool. These babies are hot and need to settle afterwards.
  11. Eat with grass fed butter, or don’t, I don’t care. As well as my favorite jam. Which be on tomorrow’s post. Haha. Kbye.

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PaleOMG Sweet Plantain Drop Biscuits


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  1. Cathryn says:

    Just wonderful! So looking forward to morning tea and the perfect substitute for toast!

  2. T. says:

    Can I subtitle honey for maple syrup? And if yes.. Would it be the same measurement ?


    1. juli says:

      Yep – same measurement

  3. susan says:

    Outstanding! My first time making a Paleomg recipe!
    Even my non-paleo hubby loved these. Came out identical to your picture though they didn’t rise much.
    My subs: 1) melted Kerrygold butter vs coconut oil (and only I T for frying) and 2) raw cow’s cream vs coconut milk.
    Served them with homemade berry jam alongside frittata and salad for dinner last night. (BTW, while we love coconut too, in some cases prefer the taste of butter over coconut oil.)

  4. gloria says:

    Very excited to make these!

    Question: if I want to make a more savory version, could I skip the syrup and keep all the other ingredients in the same proportion?

    1. juli says:


  5. Nicole says:

    Have you considered using shredded coconut (blended to chop) instead of coconut milk + flour? I saw that you can make these component from coconut, and then there would be less degradation or chemicals from a can. I am curious what the amount/ratio would be.

    1. juli says:

      haven’t tried that!

  6. Jodi Dale says:

    YUM!! These are SO good! Thanks for another great recipe!

  7. Margerine says:

    I’m a good cook, decent baker but I often find paleo baking very wet and dense. This recipe is no exception.
    Mine didn’t look like the photo. I had to leave them in the oven for almost an hour and they were still dense like undercooked dough.
    I don’t understand the rationale for frying the plantain before incorporating them into the batter. Though I did discover ripe plantain fried in coconut oil is damn delicious.
    I am going to try this again, less liquid, maybe some arrowroot powder for coconut flour to add lift. And non-fried plantain.
    It’s discouraging but hopefully round two will be better

  8. Neil says:

    I am on a “repair my gut” journey and am always looking for goodies that are yummy. My wife is not into this at all, she can and does eat anything. But; me being gluten sensitive and lactose intolerant…..no way! I enjoyed these biscuits with Ghee and fruit preserves (no sweeteners of course), so thank you. Please marry me……oops, that was so wrong! SORRY. Anyway keep it up, I enjoy your humour and recipes. Mine don’t look as plump, so to all you great bakers, chefs and cooks out there: my baking powder too old or??????? I appreciate all suggestions and input unless you want to kick over my motorcycle (I really would give you no reason to do so). Rock On!

  9. Alice says:

    Hi Juli,
    I love all your recipes and they have always turned out perfectly! This is the only one that hasn’t, I followed the recipe exactly as written and they did not rise but remained quite flat. They taste lovely but I’m not sure what went wrong. I used *very* ripe plantains (black) could that be the issue? Thank you! Xo

    1. juli says:

      that could have been the issue, maybe because of the water content!

  10. Ande says:

    Why do you need to fry the plantains first?

    1. juli says:

      just how i did it! to get them soft and bring out the natural sugar first!