So looks like this week’s ALL about breakfast, which I don’t mind one bit. I’m finally getting out of the breakfast rut I was in. I posted a Scallion Frittata recipe a few days ago from The Ultimate Paleo Cookbook, and today, it’s pancakes! Speaking of… have you entered the cookbook giveaway yet? You can still enter here!
I was never a big fan of pancakes until I recently re-discovered them. Even before I knew I had a gluten sensitivity, I think I always felt “bad” afterwards and came to subconsciously associate that feeling with pancakes. That totally changed when I started making a gluten free version at home.Â
There’s a popular 2-ingredient pancake recipe that’s been going around the interwebs that’s made with banana and eggs. I’ve tried it but I really didn’t care for it. It was too banana-y and eggy for my taste. So I ventured on making my own version with plantains and I absolutely love it. The trick is to use green plantains for a more authentic taste of real pancakes so the batter on its own is not too sweet.
I have to admit that I don’t really remember in detail what the texture of white flour pancakes is like (It’s been SO long), but I was pretty dang happy eating this plantain version. It is surprisingly light and fluffy in texture, and it took me back to my childhood weekend trips to the IHOP with my family, where I enjoyed those sugar-laden pancakes regularly. You can top these with anything you want: butter, maple syrup, whipped cream, fruits. Get creative!
Ingredients
- 1 large green plantain
- 2 eggs
- 1 tbsp coconut flour
- 1 tbsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- A pinch of sea salt
- Coconut oil, for frying
Instructions
- Peel the plantain and cut into 4 pieces. The easiest way to do this is cut off either ends and score the peel lengthwise with a knife, and peel off the skin.
- Place the plantain in a food processor and blend until smooth.
- Add the rest of the ingredients, except for coconut oil, into the food processor and blend until it turns into a creamy batter.
- Heat coconut oil on a well-seasoned skillet over medium high heat.
- Pour about 2-4 tbsps of the batter into the pan, depending on how big you want your pancake. The batter is thick so you may want to spread it a bit with a spatula.
- Cook for about 3 minutes, then flip.
- Cook the other side for about 2 minutes.
- Add more coconut oil to the pan and repeat with the remaining batter.
- Top the pancakes with whatever you want! I like a little bit of maple syrup with berries. Sprinkle with more cinnamon before serving!
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These were fantastic! The two-ingredient pancake recipe was a staple for me, and your addition of that little bit of coconut flour makes such a difference! Thank you! I add a little water or sour A2 milk to make the batter easier to get out of my blender and onto the griddle. I also do the first half of the batter without any sweetener or spice so I can have them on the savory side with plain yogurt. I add the vanilla and a little monk fruit for the second half for my son. I add more liquid to what is left in the blender and make a crepe for the last “pancake”.
My experience with the two ingredient version is that they didn’t freeze so well. Do these freeze any better?
Thanks again!
Thank you! I haven’t tried freezing them, but I think they’ll hold up okay.