Peanut Butter & Jelly Plantain Pizza

All the carbs in one breakfast pizza extravaganza!!! Plantain flat bread topped with homemade raspberry jam and protein peanut butter!

Peanut Butter and Jelly Breakfast Plantain Pizza (8) title Peanut Butter and Jelly Breakfast Plantain Pizza (10)

I made this last week on my high carb day…yep I’m sticking with the carb cycling and about 7/8 weeks in I still can’t decide how I feel about it. More on that in a minute.

The pizza/flatbread/baked pancake, whatever you want to call it. Sticky and sweet having been made with ripe plantain, it was SO EASY TO MAKE! No baking powder or flour, just simply plantain, eggs and vanilla. You could leave the vanilla out and it would still be awesome. If you make this with unripe plantain it will still work but it will NOT BE SWEET and comes out a little more dense and bread like. You can add in 1 – 2 tbsp of protein powder if you like to give it a protein boost. It will make it a little firmer.

Peanut Butter and Jelly Breakfast Plantain Pizza (1) Peanut Butter and Jelly Breakfast Plantain Pizza (2)

The consistency of this one was soft, supple and almost fluffy, like a baked pancake and ever so slightly firmer and chewier around the edges. It was INCREDIBLE! I made a big jumbo banana pancake this week and just didn’t live up to it’s previous carb loaded breakfast and I was pretty much kicking myself all day that I hadn’t just made another one of these.

I whipped up a speedy raspberry jam which by the way works so much better with fresh raspberries. It actually sets like jam rather than staying a little bit more syrupy.

Peanut Butter and Jelly Breakfast Plantain Pizza (11)

Spread over the baked base followed by a peanut butter protein concoction and a few cacao nibs for a final crunch, that first slice didn’t make it much further than the living room where I was taking my snaps. I pretty much inhaled the plate and then when it came to the final slice I tried my damndest to make it last that little bit longer. SO GOOD!

Peanut Butter and Jelly Breakfast Plantain Pizza (12) Peanut Butter and Jelly Breakfast Plantain Pizza (14)

On the carb cycling front, I toyed around with some moderate days, the high day and the majority remained low carb and super high fat days. I just felt I didn’t need the carbs other than once a week. My body wasn’t craving them and I think ultimately I haven’t found the sweet spot of it all yet. Last week was awesome, I felt amazing the next day, not particularly bloated but of course a little watery. This week was quite as good but it could be just down to my carb choices. I also find with the steep increase in carbs I need so much more water to stay hydrated it’s ridiculous. Seen as I drink about a gallon a day as it is drinking a considerable volume more just doesn’t happen and I inevitably end up a little headachy. I’ll stick with it and play around a bit more!

In the meantime I know one thing for sure…I’ll definitely be making this next week!!! Perhaps I’ll switch the toppings up!?! Nutella breakfast pizza perhaps!?

What’s your favourite carb loaded breakfast?

Baked Plantain Breakfast Pizza

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 18 – 20 minutes

Keywords: bake breakfast gluten-free grain free paleo soy-free sugar-free plantain

Ingredients (Serves 1 – 2)

  • 1 large ripe plantain (200g/7oz)
  • 3 large organic eggs or 3/4 cup (180ml) egg whites
  • 1/2 tsp vanilla powder or vanilla extract
  • 1-2 tbsp (7 – 14g) Pulsin Whey Protein Concentrate


  • 1 cup (125g) fresh raspberries
  • 1/2 tbsp Dr Coys Stevia
  • 1/4 tsp vanilla powder or vanilla extract



Preheat oven to 180C (350F).

Blend together plantain with eggs and vanilla in your high-speed blender.

Grease a 10-inch oven safe skillet with a little coconut oil. Pour batter into the pan; scrape it all out of the blender using a spatula.

Bake in the preheated oven for 18-20 minutes; until lightly browned and a toothpick inserted comes out clean.

Meanwhile, place raspberries into a pot with vanilla and stevia. Place pot over a medium heat. Bring to boiling point and leave to cook out for 5-10 minutes; until raspberries reduce down to about half their size! Mash up the mixture to desired consistency and set to one side to cool while the plantain base bakes. Speed up the thickening process by placing it into a bowl and putting it into the fridge.

Mix together peanut butter, whey protein and melted coconut oil.

Gently flip base out onto a plate.

Spread with raspberry jam/jelly. Swirl with peanut butter mix and sprinkle with cacao nibs and dig in!

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