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.   



 

 

 

 

 

 

 

 

Green-Choco-Avo-Nana Smoothie

Green-Choco-Avo-Nana smoothie?  Whew.  That is a mouthful.  Even more impressive than the amount of words I put in the title of this smoothie, are the amount of nutrients it has.  We make a lot of green smoothies in this house.  I am fortunate that my kids don't have trouble eating their veggies, but there are a few that they shy away from, and leafy greens are one of them.  They will gobble up anything in the cruciferious family, broccoli, cauliflower, brussel sprouts, cabbage, and they've never met an orange veggie they didn't like, but leafy greens just aren't their favorites.  Which is bad news for mom because I know how many protective compounds leafy greens possess that simply aren't found in other veggies.  This is why we incorporate green smoothies into our mornings. 

Since the kids have smoothies on a regular basis, I am always on the hunt for new combinations to try.  I like to switch up the greens, anything from spinach to beet greens and everything in between.  Sometimes we add a tropical twist with fruits like pineapple and kiwi, other times a berry mix gets thrown in.  This morning, I served up one of their favorite variations: green chocolate smoothie.

Now I know what you're thinking, "chocolate, greens, and avocado?"  It doesn't sound the least bit appetizing.  It is however, quite the contrary.  The taste and texture honestly mimic chocolate pudding.  The avocado gives this smoothie an unbeatable creaminess and adds a good dose of healthy fats, all without altering the flavor.  The greens (depending on which ones you choose) don't affect the taste much and give this smoothie a powerful nutrient punch.  The cocoa, banana, and honey?  Well, I think that's pretty self explanatory...  they make this drink delicious.

Green-Choco-Avo-Nana Smoothie

1 banana, frozen
1/2 ripe avocado
2-3 T cocoa powder (depending on how chocolate-y you like it)
2 T honey
1 t vanilla
1/4 c raw milk or more depending how thick you like your smoothies
handful of greens* (I used an organic baby spinach, chard, and kale mix)

Place all ingredients into Vitamix and turn that baby on!  Pour yourself a glass of that chocolate-y goodness and enjoy.  Chocolate for breakfast, minus the guilt...  count me in!

Variations & Substitutions:

- to make a dairy free version, omit raw milk and substitute full fat canned coconut milk or almond milk (you can also use a vanilla almond milk, but omit vanilla extract if using this).

- instead of honey, use maple syrup or dates.

- if your banana isn't frozen, no need to fret, just add ice and increase liquid.

-feel free to play around with additional ingredients like, chia seeds, flax meal, or cinnamon.

- to make 21 DSD compliant, omit honey and use a green tipped banana.


*Spinach is the mildest tasting green, and therefore the easiest to mask.  If using any other greens, it will affect the flavor a tad but nothing to be afraid of.  Always use baby greens however, as they blend up effortlessly.