Description
Looking for a quick, delicious, satisfying but healthy breakfast that feels like a treat? Try these flourless green plantain pancakes that are lectin-free, gluten-free and sugar-free.
Ingredients
- 1 big green plantain
- 3 pasture-raised eggs
- 3 tablespoons extra virgin olive oil
- 1 tablespoon inulin powder (or the sweetener of your choice)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 3 tablespoons hemp hearts/seeds
- For serving: nut butter, coconut butter, berry sauce
Instructions
- Wash the green plantain in warm water, pat dry it and peel it. You can cut it in a few pieces first and then peel each of them.
- Add the green plantain pieces, eggs, inulin powder, olive oil, salt, vanilla, cinnamon, and baking powder to a blender and mix until creamy. the batter will be runny and creamy.
- Add the hemp seeds to the batter and combine them with a spatula or spoon (don’t blend the hemp seeds).
- Heat a cast-iron pan, griddle, or your favorite pancake skillet, on medium heat. I use a cast iron pan that doesn’t need fat, but if you know your pan needs fat, you can work with a little coconut oil. I made three small pancakes at a time (about 4 inches), but you can make them any size you want. Cook on the first side for a few minutes, until the edges start to settle, and get golden with brown spots, then flip them with a spatula and cook for a couple more minutes on the other side, until they are no longer soft to touch.
- Transfer to a plate.
- Serve with your favorite nut butter, coconut butter, berry sauce, or with the toppings of your choice.
Notes
The easiest way to make the berry sauce is to cook frozen berries (I used raspberries and blackberries for this one) while making the pancakes. You can add one tablespoon of a plant paradox compliant sweetener. Cook them for about 30 minutes and serve warm over the pancakes. This quantity makes about 11 4-inch pancakes. The nutritional profile below doesn’t include the toppings.