Plantain Pancakes- Version 2.0 (Paleo, Vegan, AIP, Grain, Egg, Dairy Free)

Plantain Pancakes

One of the first recipes I posted on Created To Be Paleo was our favorite Plantain Pancakes (here). Still a great recipe, but I have continued to tinker, and come up with what I am calling Version 2.0 (and knowing me, there will probably be a 3.0 someday.) They are just enough different that I thought a new post was called for.

I make up a few batches of these one or two mornings a week, and then keep them in the fridge or freezer for an easy breakfast. In fact, I make them so often, I don’t ever even have to reference my little scribbled Hello Kitty paper for the recipe to make them any more. Aurora likes to sit up on the counter and help me make them- she helps peel the plantains and runs the blender, then licks the yummy batter. My kids and husband love them with chocolate chips, but I prefer them with fruit, like strawberries, peaches, or cranberries. (They are pictured above with cranberries- a surprisingly fun combination of sweet and tart that I LOVE.) I love that they don’t require any added sweeteners, and that they are from our favorite ingredient, plantains, which makes them inexpensive, too. And because they don’t have any added sweeteners, they were a nice Whole Life Challenge compliant breakfast (or dinner) treat for me.

I’ve found that as long as you use approximately the same size plantains, it doesn’t really matter too much in terms of the final product- this recipe is very forgiving. And the riper the ripe plantain is, the sweeter the resulting pancakes will be.

 

Plantain Pancakes
Yields 12
A delicious breakfast staple in our house. Make extra to grab later in the week. Try them with chocolate chips or the seasonal fruit of your choice.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 large ripe plantain (anywhere from solid yellow to black- the riper it is the sweeter the pancakes will be)
  2. 2 large green plantains
  3. 1/4 C oil
  4. 1 Tbsp vanilla
  5. 1 Tbsp Apple Cider Vinegar (ACV)
  6. 1/4 C chia seed meal (ground chia seeds)
  7. 1 tsp baking soda
  8. 1-2 Tbsp water may be needed to make a smooth batter
  9. Mix-in of choice: chocolate chips, blueberries, sliced strawberries or peaches, cranberries
Instructions
  1. Preheat a non-stick griddle or skillet to med-high (about 300)
  2. Peel the plantains and cut into chunks. Add to a high speed blender along with the oil, vanilla, and ACV. Puree until a smooth batter is formed.
  3. Add the chia seed meal and baking soda. Blend until well combined. If batter is too thick, you may need to add 1-2 Tbsp water.
  4. Stir in any mix-ins and spoon by generous spoonfuls onto the preheated griddle. Use the back of the spoon to spread out the batter a bit. (Not too much though, the thicker they are the better they seem to reheat.)
  5. Turn after a few minutes, when the edges start to look a bit dry. Cook until done, then enjoy!
  6. Makes 12-15, depending on how large the plantains were.
Created To Be Paleo http://CreatedToBePaleo.com/

 

 

 

Blueberry-Banana Plantain Pancakes

Blueberry Banana PancakesBefore 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.

Aurora loves her 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.

 

 

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