These fluffy pancakes contain no added sugars, but still taste delicious thanks to the natural sweetness of plantains or bananas. They’re a bit on the carby side, so we have them now and then as a treat.
The recipe’s based on Perfect Paleo Pancakes, with a few tweaks. You can have them for breakfast, or as a dessert. I prefer the latter, because protein-rich breakfasts work best for me.
Plantains look like large bananas, and they’re much less sweet. Ripe plantains are kinda disgusting-looking, with blackened skins, but don’t be put off — they’re perfectly OK to use. Any degree of plantain ripeness will work in this recipe, with the greener ones being less sweet.
If you can’t find plantains, bananas work well too, although they’re more carby.
Pro tip for peeling plantains (I learned this the hard way): A plantain’s skin is much thicker than a banana’s. If you peel a plantain (especially a green one) the way you would a banana, you’ll end up with fingers that are (a) sore and (b) stained from the evil plantain juices. To avoid this, slit the vertical ridges on the plantain from top to bottom, then remove the skin in sections. This Wikihow post has good pics.
These are the ingredients for making 1/2 the recipe –it was just me and my husband last night. Juice from an actual lemon would be best (the fridge ate mine), but this kind’s OK too.
Stuff you need*
For the pancakes:
Serves 4 generously, enough for everyone to have several small or medium-sized pancakes. This recipe also halves well.
- 2 plantains or 2 large bananas, peeled and cut into chunks
- 4 eggs (free-range, if possible)
- 1 tsp. vanilla
- 1 tbsp. lemon juice
- 1 tsp. baking powder
- 2 – 4 tbsp. coconut flour — or more, if your eggs are large and your bananas moist**
- 1 – 2 tbsp. coconut oil for greasing the pan
- Optional (for extra fanciness):
- 1 tsp grated lemon or orange peel
- 1/2 cup blueberries (frozen ones are fine)
For the optional toppings:
Choose your favourites, or go wild and pile ’em all on! The pancakes are also great eaten absolutely plain.
- Whipped coconut cream
- A sprig of mint
- If you eat dairy:
- Whipped cream
Note: This works best in a blender (I love my Blendtec), but a food processor also works.
- Put the plantains, eggs, vanilla, lemon juice, and baking powder (but not the coconut flour) in the blender.
- Add the lemon or orange peel (if using)
- Blend on low or medium until it forms a smooth puree.
- Check the batter. It should be fairly thick (thicker than a traditional pancake batter). If it seems too runny, add a tablespoon or two of coconut flour, re-blend, and re-assess. Continue until it seems thick enough – you might want to cook a small test pancake or two.
- If using blueberries, have them ready in a small bowl next to your stove.
- Melt 1 tbsp coconut oil in a large frying pan over medium-high heat.
- Drop the batter into the pan in whatever size you prefer; you may need to smooth it out and shape it a bit.
- Immediately sprinkle a few blueberries on top of each pancake – I place them individually to ensure an even distribution.
- Cook for about 4-5 minutes, until the underside of the pancakes appears done (you can lift up an edge to peek), then flip them.
- The second side will cook faster, around 2 minutes.
- Cook the rest of the batter in the same way, adding more coconut oil to the pan as needed.
- Add garnishes, if you’re using them, and serve immediately.
*Subtitles unabashedly stolen from The Merrymaker Sisters – always in awe of their site.
** Is it just me, or did that sound creepy?