Hooray, It’s Pancake Sunday again! Or at least that’s what I’m calling it. I found some great recipe inspirations online and decided to come up with my own simple recipe. These pancakes are grain, gluten, dairy, nut, and soy free. Here’s my version of a classic American breakfast for those with dietary restrictions.
- 1 large green plantain
- 2 eggs
- 1 tablespoon of organic grass-fed ghee or coconut oil
- Pinch of salt to taste
- 2 teaspoons of coconut palm nectar
- 3 slices of banana
Cut and quarter plantain lengthwise and peel skin off. Throw plantain pieces and 2 eggs in a blender and blend until you get a creamy consistency which will take about 30 seconds to a minute. Batter should have small bubbles in it. Set it aside for another minute and let larger bubbles appear before you scoop it into your pan.
Bring a frying pan to medium heat. Add about a teaspoon of butter or coconut oil and swirl it around until it coats the pan. You can use a pastry brush to get it evenly across the pan.
Add 1/3rd cup of batter and turn heat down to low medium. Cook for about 2 – 4 minutes until bottom of pancake is browned and edges become defined.
Flip the pancake and cook for another 2 minutes or so until the bottom side becomes golden brown.
Garnish with butter, banana slices, and coconut palm nectar or anything you like. For a sugar free version sprinkle ground cinnamon and nutmeg on top with a generous portion of coconut oil or butter.
Makes 4 large or 8 mini pancakes.