Hi everyone! Becca here to tell you about one of my favorite pancake recipes. Sunday mornings mean big breakfasts in our house. Since going gluten free and then grain free, I have searched for a decent pancake or waffle recipe. Some recipes were absolute flops-no pun intended- and others were pretty good. It wasn't until I found this recipe on one of my favorite blogs that I finally found a permanent replacement.
This recipe is completely whole foods! No grains, no dairy, no gluten! Best yet, it is kid approved and delicious! Since Emery is in school, I have been making 2 batches each Sunday. One for breakfast and the other to freeze and send to school each day as a snack. He loves them! Use with your favorite Grade B pure maple syrup and enjoy!
2 large green plantains
2 tsp vanilla
3 Tbsp Coconut Oil
1/8 tsp salt
½ tsp baking soda
2 tsp of cinnamon
Any other fun add-ins (blueberries, chocolate chips, pecans)
Extra coconut oil for frying
1. The green plantains are pretty hard to peel. I have found it is easiest to cut each plantain into a few pieces and then gently slice through the peel.
2. Place the peeled plantains and the eggs into your food processor or Vitamix/Ninja. Blend to form a smooth batter.
3. Add everything else to the food processor and mix for another 30 seconds.
4. Lightly oil your pan and pour batter for your waffle or pancake. Allow to cook for about 5 minutes or until the sides are starting to starting to brown and firm up. Flip! And cook on the second side for 1½-2 minutes.
Recipe adapted from The Paleo Mom.