Hi everyone! How is your week going so far? I hope amazing! And if not I have something pretty special for you today that will hopefully make it a little bit better. Pancakes!
What is so special about these particular pancakes do you ask? Well for one they are made with plantains (you curious yet?) and they are also egg free and compatible with the paleo autoimmune protocol (AIP). I have to say I was pretty impressed with how these turned out. I made a large batch so I have been eating them as snacks all week. Yum. I like to top mine with bacon fat (trust me it's delicious), nut butter or my chia seed jam. But other options would include coconut butter, maple syrup, apple butter, fresh fruit or honey. The possibilities are endless!
I am probably one of the last paleo bloggers to jump on the pancake bandwagon. Oops! There are so many great recipes out there already but most of them contain eggs so I just never got around to trying them out. But since I have discovered the miracle of the gelatin egg I have been incorporating this superfood into so many recipes that would normally require eggs and I wouldn't be able to eat. My Harvest Bread with Apple Coconut Icing or Egg Free Cauliflower Pizza Crust are prime examples. And if you are not familiar with the miracle that is the gelatin egg, simply head down to the directions to learn how to make this life changing ingredient.
Now I know some people have a hard time finding plantains. Trust me I feel your pain! The only reliable source I have been able to find in Calgary is Superstore. But even they do not always have what I am looking for. See, I like the green plantains, and that is what is used in this recipe, but the yellow, riper ones, are normally what seem to be stocked. I am always that annoying person in the grocery store digging to the bottom of the plantain pile just to find the perfect ones. I am sure the Superstore workers hate people like me who mess up their perfectly laid out piles. Sorry! I am not an evil person I promise!
Happy Eating Everyone!
2 cups chopped green plantains
3/4 cup cup organic full fat coconut milk (I suggest this brand)
1/4 cup coconut oil, melted (I use this kind)
1/3 cup homemade or organic apple sauce
*1 gelatin egg using Great Lakes Grassfed Gelatin
1/4 cup organic coconut flour
1 tsp organic vanilla extract (omit for AIP)
1/2 tsp baking soda
1/2 tsp ground cinnamon
pinch sea salt
*To make a gelatin egg: combine 1 TBSP gelatin with 1 TBSP cold water and stir vigorously, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)
2. Transfer the blended ingredients to a large bowl and add the remaining ingredients
3. Stir well with a spoon to combine
4. Turn your griddle or frying pan with coconut oil onto medium heat
5. Scoop the dough onto the griddle to form circular/pancake shapes
5. Cook each pancake for approximately 3-4 minutes per side, or until cooked through
6. Remove from heat, serve and enjoy!
Recipe yields: 9 pancakes (this may vary depending on the size of the pancakes you make)