If you’re like me you have searched high and low for an easy, quick and ultimately delicious pancake recipe to no avail. I am happy to share with you the only pancake recipe that you will ever need! Behold — the perfect plantain pancake recipe….
The Search for the Perfect Pancake
Pancakes are a food that pretty much everybody loves. Whether they bring up fond memories of childhood breakfasts or of slow weekend morning where breakfast isn’t a quick grab-n-go to get out of the door on time. Pancakes are delicious.
In my ever searching quest to “upgrade” those go-to classics (say chicken soup or chocolate pudding) to healthier options that taste just as good, if not better, I am constantly trying out new recipes. Sometimes I strike gold quicker than others. Let me tell you, it took some time to find the perfect pancake recipe – but low and behold, I did it, with the help of a favorite produce staple… the humble plantain!
Bring Plantains to the Table
Plantains are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern, coastal parts of South America.
The term “plantain” is loosely applied to any banana that is usually cooked before it is eaten. However, cooking is also a matter of tradition, rather than necessity, for plantains. In fact, ripe plantains can be eaten raw since their starches are converted to sugars. On the contrary, unripe bananas and/or plantains (look for the green ones) can be eaten raw in a smoothie or ground into a flour and used for their wonder prebiotic starch benefits.
Making these Beauties
The best part of this recipe (aside from it being delicious, full of nutrients and guilt-free) is that it is SUPER easy to make. Come one, people… my name is the Let’s Get Real, RD. Do you think I would deliver anything less?
If you are used to simply dumping a crappy instant pancake mix into a bowl and mixing it with water, then yes, this is more involved. But I think you’re worth more than that. Let’s begin treating out body with the love and care that it deserves. You can take 10 minutes to make breakfast, I promise. Maybe not everyday… but plan ahead for a day that you have a few more minutes and make it happen. You’re worth it.
Add the rest of the ingredients and blend until smooth.
Pour a small amount onto an oiled skillet on medium and cook until you see little bubbles forming, about 4-5 minutes. Flip and cook on the other side for 1-2 more minutes. Adjust heat as necessary once the skillet heats up to avoid burning.
Enjoy! I love cooking up an extra egg and serving with them or topping with almond butter for an extra sweet kick!Print
All of the favorite childhood pancake memories – just in an upgraded formula.
- 1 large green plantains (about 1 cup pureed)
- 1 eggs
- 1 tsp vanilla
- 1.5 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 tablespoon green banana flour
- Extra coconut oil for frying
- Peel plantains and place pieces in your blender (I love my Vitamix) or food processor (I use this all the time) with the eggs. Blend about one minute until smooth.
- Add the rest of the ingredients and blend on high for an additional 2-3 minutes until batter is smooth.
- Heat coconut oil in a frying pan or on a griddle over medium-high heat.
- Pour a small amount of batter into pan once oil is heated, about 3 inches round.
- Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
- Flip! And cook on the second side for 1½-2 minutes.
- Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
TO SERVE: top with optional almond butter or for a more savory breakfast add a fried egg or breakfast meat on the side.
- Category: Breakfast
- Method: Stove top
Keywords: pancakes, breakfast, plantain