Plantain Pancakes

A healthy alternative to a common breakfast treat, these flourless pancakes are simple and quick to make.

Though not an amazing picture, my daughter 5-year-old daughter loves her pancakes turned into different animals, including my best attempt at a unicorn, and decorated with frozen fruit to make eyes and a mouth. She loves hers with a bit of maple syrup, while I eat mine plain.

Plantain Pancakes

PREP TIME: 5 minutes

COOK TIME: 5-20 mins, depending on pancake size and quantity

MAKES: six 5-6 inch pancakes

INGREDIENTS	DIRECTIONS
2 large green plantains	1. Peel and chop the plantains. Place in a blender with the eggs and blend until smooth.
4 large eggs	2. Add the remaining ingredients to the blender and blend on high for an additional minute. Fold in add-ins after blending.
2 tsp pure vanilla extract, no sugar added	3. Heat 1-2 tbs coconut oil in a skillet or griddle over medium-high heat. Pour the batter into the skillet until your pancake is the desired size (or fun shape!).
3 tbs coconut oil, plus more for the pan	4. Cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles (like a regular pancake). Flip and cook the second side 1-2 minutes.
1/2 tsp baking soda	5. Repeat steps 3 and 4, adding more coconut oil to the pan as needed. Use all of the batter or store the remaining batter in the refrigerator to use another day.
1/8 tsp sea salt
Optional add ins - dark chocolate chips, blueberries, strawberries
Optional toppings - chopped nuts, fresh fruit, pure maple syrup, honey

Batter will keep in the fridge for up to a week.

Recipe adapted from Paleo Principles by Sarah Ballantyne (2017).