Plantain Pancakes

2015-03-19 09
Ingredients & Recipe below

I’m always on the hunt for easy paleo recipes, especially breakfast recipes and these plantain pancakes are divine!

Thank you to my adorable friend Terell for sharing this recipe that is a staple in her home. Now, it is a staple in my home, too.

This healthy, filling and delicious recipe took me out of my comfort zone because plantains are not something I would have ever fathomed cooking.

I just recently discovered plantain chips from Whole Foods and they are like crack, but healthy crack. Seriously, plantain chips and guacamole are to.die.for. Inka Crops individual size bags are a great option, too.

Plantain pancakes are great by themselves with no added ingredients, but they’re also a great base recipe if you want to get more creative.

I garnished my pancakes with fruit, 100% pure maple syrup and cinnamon.

Don’t let the consistency fool you, because these pancakes are dense but fluffy and absorbent as hell. If you like to dip your pancakes in syrup or honey put it on the side because these babies lap up any moisture you pour on them.

I personally liked mine with syrup better than honey. Terell uses blueberries, cinnamon and coconut in the batter. Yum! For my first time, I wanted to keep it simple, but I will definitely experiment with adding ingredients to the batter.

I hope you enjoy these as much as I do!

Happy Monday, hippies!

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Ingredients:

2 large green plantains

4 eggs

2 tsp vanilla

3 Tbsp extra virgin coconut oil

1/8 tsp salt (generous pinch)

1/2 tsp baking soda

Extra coconut oil for frying (I prefer Spectrum Naturals Organic Coconut Spray)

Recipe:

1. Quarter and peel plantains. Place plantains and eggs in blender and blend until smooth.

2. Add the rest of the ingredients to the batter and process on high for an additional minute.

3. Heat 1 Tbsp of coconut oil, or spray coconut oil, in a frying pan or on a griddle over medium-high heat.

4. Cook for 4-5 minutes on the first side until the top looks fairly dry and has little bubbles – just like a regular pancake.

5. Flip and cook on the other side for 1-2 minutes.

6. Repeat with remaining batter and add more coconut oil as needed.

I was able to get 10 pancakes of fairly good size for a total of 4 servings. Each serving was 2 1/2 pancakes which were really filling.                       256 calories per serving.


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