Clearly I’m on a plantain kick.
Like I said, they are quickly becoming a kitchen staple. Pancakes, on the other hand? Yea, that’s nothing new.
I’d eat them every morning if I could…if only time was more on my side. So on those days I do have the luxury to cook, it’s what’s for breakfast.
I absolutely love Elisa’s Plantain Banana Pancakes, but I decided to tweak (“Paleo-fy?”) them the other morning.
Having a vitamix makes this recipe super easy; if you don’t have one, I’d highly recommend it (I use mine multiple times a day, so the investment is well worth it). I’m sure a food processor would work too.
Paleo Plantain Pancakes
- 1/2 cup almond milk
- 1 ripe plantain, peeled and cut into chunks
- 4-5 T almond meal (more if needed)
- 1 T ground flax
- 1 T coconut flour
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1 egg, beaten
- 1/2 tsp baking soda
- 1 T coconut oil, melted or non-stick cooking spray
Heat a large skillet over medium-high heat. Coat with coconut oil or cooking spray.
Place all ingredients in a high-speed blender or food processor until creamy. Pour batter onto skillet, forming pancakes. Cook 4-5 minutes per side until golden brown. Top with syrup, nut butter, cinnamon, or fruit, whatever your heart desires!