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Perfect Plantain Pancakes Breakfast

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 4 (8 pancakes)

TOTAL TIME: Prep: 10 minutes, Cook: 20 minutes

Ingredients

2 large green plantains, peeled and cut in pieces

4 large pastured or omega-3 egg, lightly beaten

2 teaspoons pure vanilla extract

4 to 5 tablespoons extra-virgin coconut oil, divided

1/4 just like Sugar

1/8 teaspoon sea salt, preferably iodized

1/2 teaspoon baking soda

Perfect Plantain Pancakes A close relative of the much sweeter banana, plantains are a good source of resistant starch, which your gut bugs thrive on. Vanilla enhances the flavors of the other ingredients. Read the label carefully on vanilla extract—some products use artificial flavoring, which you should avoid at all costs. I prefer to use organic vanilla extract, which is pricier than conventional products, but because you use very little in each recipe, it goes a long way.
PREPARING BATTER

Place the plantain pieces in a blender or food processor and purée—you should have about 2 cups. Add the eggs and blend to form a smooth batter. Add the vanilla extract, 3 tablespoons of melted coconut oil, Just Like Sugar, the salt, and baking soda. Process on high for 2 to 3 minutes, until smooth.

MAKING BATTER

Heat 1 tablespoon coconut oil in a pan or griddle over medium heat. When the oil shimmers, fill a ½ cup measure with batter and pour into the pan. Repeat for two to three more pancakes.

COOKING PANCAKES

Cook 4 to 5 minutes, until the top looks fairly dry and has little bubbles. Flip and cook 1½ to 2 minutes more. Repeat with remaining batter, adding more oil as needed.

VEGAN VERSION

Replace the Eggs with Vegan Eggs.

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