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.
I would love to hear what you think of this recipe when you try it. And as always I would be thrilled if you followed me on Pinterest, Instagram and Facebook!
Happy Eating Everyone!
Recipe
Plantain Pancakes
Ingredients
- 2 cups chopped green plantains (peel removed)
- 3/4 cup full fat coconut milk
- 1/4 cup coconut oil, melted
- 1/3 cup apple sauce
- 1 egg
- 1/4 cup coconut flour
- 1 teaspoon vanilla extract omit for AIP
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- Place the peeled, chopped plantains and coconut milk in your food processor or high powered blender and blend until smooth.
- Transfer the blended ingredients to a large bowl and add the remaining ingredients and stir well with a spoon to combine until you have a smooth batter.
- Turn your griddle or frying pan with coconut oil onto medium heat.
- Scoop the dough onto the griddle to form circular/pancake shapes.
- Cook each pancake for approximately 3-4 minutes per side, or until cooked through.
- Remove from heat, serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store these pancakes in the fridge in an air tight container for up to 5 days.
Erin Carter
Hi JyotiI have not tried either of those substitutions in this particular recipe but if I was going to choose one I would try the flax seed first. Chia seeds should also work if you wanted another option! Hope that helps 🙂
Jyoti
Can you use agar agar or flaxseed instead of gelatin? Thank you!
Tessa Domestic Diva
we ask people to put a link back the party where you shared it, that way other people can find us too! Say something like, " This post was shared at Allergy Free Wednesday," and then link to the party at one of our blogs!
Erin Carter
Glad you liked them Tessa! I would be thrilled to have these on Allergy Free Wednesday. Let me know if you need me to do anything 🙂
Tessa Domestic Diva
ps, I would like to feature these on Allergy Free Wednesday this week, let me know if you get a link back in your post!
Tessa Domestic Diva
yum! these are tasty, thanks! i used palm shortening, did the whole thing in my blendtec