I’m loving these simple plantain paleo pancakes lately. Seriously. so. simple. So if you’re new to plantains, don’t fret. I tweaked a couple recipes to fit what I had on hand and then turned out great.
- 1 very ripe plantain (nearly all black), peeled (you may need to cut the peel of vs. just pulling it off)
- 2 eggs
- 1 teaspoon coconut oil + extra for greasing pan
- 1/4 teaspoon baking soda
- pinch of salt
- splash of vanilla extract
Combine it all in a blender until very smooth (my batter was pretty runny).
Melt extra coconut oil in a large skillet over medium-high heat.
Pour the pancake batter into the pan to desired size of pancake. I did 3-4” pancakes and ended up with 6 pancakes, perfect for a satisfying stack. (Having a stack of pancakes looks so much more appetizing than 1-2” massive pancakes, right??)
Cook for 3-5 minutes until the pancakes start to form bubbles and then carefully flip. Cook 1-2 minutes until cooked through.
I served with an extra sprinkle of salt on top. And if I had berries, I’d put those on top too. 🙂
They’re quick enough for a weekday breakfast or nice as a weekend treat too.
Let me know if you try them out!
Approx. Nutrition Stats (for one full recipe): 365 calories, 14 g fat, 38g carbs, 14 g protein