Plantain Pie Pancakes

 

 

 

 I love using plantains.  They are incredibly versatile, lending themselves beautifully to crackers, waffles, and yes, pancakes.  I also love that they provide my boys with the starchy, complex carbs their growing bodies need, and they're perfect as a post workout snack for me. 

 

 

 

I am fortunate that my boys are great eaters.  Transitioning to the Paleo lifestyle wasn't an issue for them at all.  But let's be real, they're not begging for liver and onions for breakfast.  They're kids for crying out loud, a Kindergartener and a toddler to be exact, and they love pancakes!  I appreciate something other than eggs, meat, and veggies for breakfast every once in awhile as well.  I feel confident serving these pancakes for breakfast because they possess all the nutritional qualities I'm looking for in a meal.  Quality protein, healthy fats, complex carbs, anti-inflammatory, antioxidant rich spices, and delicious flavor.  Yep, these puppies have it all. 

 

 

  

   

Judging by the lovely orange hue, it looks like the chicken on the right ate a few more bugs than his friend on the left :)

 

 These are one of my go-to staples for breakfast.  They come together in a flash, and I always have the ingredients on hand, plus my boys are crazy for them.  There are a few Paleo pancake recipes that we enjoy, but I especially like these because they utilize a starchy fruit as their main ingredient, and not a nut flour.  It's not that I'm against using nut flours, in fact, I cook with them all the time.  But when I find a healthier alternative for a dish that we regularly eat, I'm definitely partial to it.

 

 

 

 

The addition of cinnamon, ginger, and nutmeg make these pancakes even more delectable.  These warm, festive spices come together to give you that unmistakable autumnal flavor. Nothing says fall more than these comforting spices.  Hence the name, Plantain Pie Pancakes.  These pancakes are divine smothered in butter and maple syrup, and they cook up super fluffy too.  After tasting these, you won't miss their gluten laden counterparts one bit.

 

  

 

 

These pancakes freeze well so I love making a big batch and storing the leftovers in the freezer.  They are perfect for those rushed mornings we have all too often in this house.  Just pop them straight from the freezer into the toaster and you'll have a great breakfast on the table in no time!



 

 

 

 

 

Plantain Pie Pancakes

 

Ingredients:

 

1 ripe plantain, fully yellowed

2 eggs, preferably pastured

2-4 Tbs coconut flour*

1 Tbs coconut oil, plus more for the pan

1 tsp vanilla

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

pinch of sea salt

 

Instructions:

 

Score plantain lengthwise on all sides and then cut off both ends.  Peel off skin and slice plantain into rounds. 

 

Place cut plantains along with the rest of the ingredients into a food processor, and blend until fully combined and smooth.

 

Let batter sit for 2-3 minutes, allowing the coconut flour to soak up some of the liquid.  At this point, you will be able to determine if you need to add more flour or not.

 

Heat griddle over low heat.  Melt a few tablespoons of coconut oil on the griddle and using a measuring cup, pour a scant 1/4 c of pancake mixture onto hot griddle.  I like to make my pancakes small,  silver dollar size.  They are easier to flip this way and just look so darn cute! 

 

Cook for 2-3 minutes, or until golden brown on one side.  Flip and cook an additional 2-3 minutes, or until golden on both sides. 

 

Serve immediately with copious amounts of grass fed butter and pure maple syrup and enjoy!

 

 

*The amount of coconut flour you use will vary, depending on the size and ripeness of your plantain.  I always start with two heaping tablespoons, and add more as needed.  You are looking for a semi-thick pancake batter, similar to the consistency of brownie batter.  Not enough coconut flour, and your mixture will be too thin, leaving you pancakes that taste great, but are missing their fluffiness.  Too much coconut flour on the other hand, they will be too thick, and will take forever to cook through. If you do happen to add too much flour, fear not, this can be easily rectified by adding some more coconut oil, or even some coconut milk.   



 

 

 

 

 

 

 

 

Paleo Banana Pancakes

 

Grain/Gluten/Sugar/Dairy free

 

                                                                                                                
Let's face it, mornings are hectic.  Rushed.  Downright crazy.  It can be difficult impossible to get a nutritious, home cooked breakfast on the table all while trying to wrestle the kids into their clothes and hurry them out the door to school.  And who really wants to prepare a breakfast that requires dirtying a bunch of dishes or takes a lot of time to prepare on these frenzied mornings anyways?  Enter these grain free banana pancakes to save the day.  These might be the easiest, quickest pancakes ever in the history of pancakes.

I love these not only for the ease of preparation, but also for their nutritional content.  They are gluten/grain/dairy/sugar free, and Paleo approved.  I can polish off a plate of these puppies and not have the slightest "heavy" feeling that is usually associated with stuffing oneself with pancakes. These pancakes are delicious, surprisingly fluffy, and you only have to dirty one bowl to make them.  If you're new to Paleo, or grain free cooking, you may think it's impossible to recreate the pancake without using traditional flour.  In all fairness, I must confess I haven't had a "regular" pancake in over 18 months so it's hard for me to compare these to conventional ones.   I will however put my neck on the line and claim that they rival traditional pancakes in both flavor and texture.  My boys, ages 5 and 1, both devour these and that's validation enough for me!

Enough chatter, gather your ingredients and whip up a batch of these beauties!

Paleo Banana Pancakes

1 ripe banana
2 pastured eggs
2-5 Tbsp coconut flour*
1 t vanilla
1/2 tsp baking soda
optional: pinch cinnamon (I always add this, we love cinnamon in this house!)
coconut oil, ghee, or grass fed butter

Mash banana in medium bowl.  Add eggs, vanilla, baking soda and cinnamon if adding.  Whisk until combined.  Add coconut flour, starting with 2 T.  Let batter sit for a few minutes, and if the thickness isn't to your liking, add additional tablespoons of coconut flour. 

Heat griddle pan over low heat with coconut oil, ghee, or grass fed butter. Pour batter onto hot pan using a scant 1/4 measuring cup.  Grain free pancakes can be difficult to flip, making them dollar size ensures that you can flip them without destroying them!

*Coconut flour absorbs a great deal of moisture, so it is always necessary to let the batter sit for a few minutes, say 3-5, to determine if you need to add more to reach desired thickness.  I usually end up adding anywhere from 3-5 Tbsp in mine!

Serve with more grass fed butter and any other accompaniments you see fit.  We love raw honey, maple syrup, or fresh strawberries.