Sunday, February 9, 2014

Paleo Plantain Pancakes

I first introduced my kids to plantains on a trip to the Dominican. You can't beat freshly made plantain chips… even my daughter who loathes bananas gobbled them up and still adores them.

I hesitated to try her out on plantain pancakes, worried they would be close to the banana pancakes she has always shunned. And guess what? It didn't work.

The pancakes themselves, however, were absolutely delicious and her brother and I adored them! They flipped well and had so much natural sweetness that he ate his with only a little butter and a smudge of raw honey on top.

One tip: cut your plantain into chunks while it's still in the peel; plantains can be a hot mess to try peel and cut otherwise.

Since my daughter snubbed them, I froze our leftover pancakes individually wrapped to have a quick breakfast on hand down the road.

Paleo Plantain Pancakes

2 green plantains, peeled and cut into chunks
4 eggs
3 tbs. melted coconut oil or Kerrygold butter, plus more for cooking
1 tsp. cinnamon
1 tbs. vanilla extract
pinch of salt
1/2 tsp. baking soda
1 tbs. coconut flour or arrowroot starch

Put all ingredients in a blender or food processor and run until smooth. Allow batter to sit for about 5 minutes.

Heat a skillet on low heat and add a little coconut oil or butter. Once it's melted and the skillet is hot, pour batter on as you would for regular pancakes.

I found these cooked pretty quickly, but even on low my burners emit a pretty strong flame. I'd say I cooked them about 2 minutes on the first side and 1 minute more after flipping.

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