Before Aurora was born, Pumpkin Almond Flour Pancakes (recipe coming soon!) were a regular breakfast offering in our family. Since Aurora is allergic to tree nuts I don’t do as much with almond flour as I used to, so I have had to be a little more creative in coming up with a pancake recipe that everyone can eat.
Plantains have become a staple in our house. Green plantains are nice, safe starches- they are even FODMAP friendly! And plantains are so incredibly versatile. From green plantains you can make a savory side, like tostones or plantain chips, a delicious not-too-sweet breakfast or treat, or even crunchy crackers. Ripe plantains are a nice treat in the form of maduros. Although our plantains rarely last long enough to ever become ripe. And they are so inexpensive- they only cost $0.20 each at the grocery store, so it takes less than $2 to whip up a batch of these pancakes.
I recently found a great blog, called Purely Twins, and they have a major love affair with plantains. Their blog has already inspired a number of Plantain creations that I look forward to sharing with you soon. I originally found their recipe for Banana Bread Plantain Pancakes, and I present it now to you, with just a minimum of tinkering. They are quick and easy to throw together for a family breakfast. My husband says they smell like French Toast and taste absolutely delicious, and Aurora is obviously a huge fan. The only downside is that they are best fresh and lose a lot of their charm when reheated.
- 8 oz. ripe banana (about 1 large or 2 small)
- 14 oz. green plantain (peeled- about 2 large or 3-4 small)
- 2 Tbsp coconut oil
- 1 Tbsp vanilla
- 2Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 tsp baking soda
- 4 Tbsp chia seed meal
- 1/2 C fresh blueberries (or other topping of choice)
- Preheat griddle or skillet over medium heat. (about 350 on my electric griddle).
- Puree your banana in a blender. Add peeled green plantain, chopped into 1" chunks. Puree until smooth. Add remaining liquid ingredients and puree until smooth and well-combined.
- Add baking soda and chia seed meal last, and process until you have a smooth, but thick batter.
- Spoon onto your lightly greased griddle (smooth out the batter a bit with the back of a spoon), and cook a few minutes on each side until done.
- If desired, add blueberries (or other topping) after you have spooned the batter on the griddle.
- We love these with blueberries or even plain. For a totally different experience, instead of blueberries, try it with chocolate chips or diced, peeled apples & cinnamon.
- They are best eaten right away- I think they lose a bit of their charm when reheated.