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.
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!
- 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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