There are few people in this world that don’t love the fluffy goodness of pancakes. In my house pancakes have been tied to so many things awesome events, from the first time C.J. perfected his use of measurement to celebrating birthdays. Two years ago when we decided to adopt a Paleo lifestyle we tried every version of Paleo pancakes we could find, with no success (insert sad face). It was by far the most depressing moment we’ve had on this journey of eating like a caveman.
A few weeks after a dismal take on the one banana pancake I was in my kitchen making plantains and was overcome by deja vu and a light bulb went off. PLANTAIN PANCAKES! I remember eating them when I was a child, I remember loving them. So I hit the web to find a recipe. Though there were several to choose from, the recipe on Paleo Mom’s site seemed closest to what I remembered. I gave it a try that day and it was a hit. C.J wanted more and so did I. In the few months since we first tried this recipe we’ve only needed to make one tweek to fit our tastes but it’s pretty much the perfect pancake.
Here’s what you will need:
2 large green plantains (about 2 cups pureed)
2 tsp vanilla
3 Tbsp extra virgin coconut oil
1/8 tsp salt (a generous pinch)
½ tsp baking soda
Kerry Gold Butter (the original recipe calls for coconut oil)
- Peel plantains and place pieces in your blender or food processor.
- Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
- Generously oil your pan or on a griddle using medium-high heat.
- Pour batter into the frying pan until your pancake is the desired size.
- Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles.
- Cook on the other side for 1½-2 minutes.
Repeat with remaining batter, adding a more butter to your pan as needed.
Now go forth and eat these delicious pancakes!!!