Sweet Plantain Drop Biscuits

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4.7 from 23 reviews


  • 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.