Who says pancakes are bad for you? Definitely not me! In fact I think that this is the 3rd healthy grain free gluten free recipe that I’ve posted!
Pancakes done the right way, are great for energy and they can be made ahead for a few days, which makes them a great on the go breakfast.
These plantain pancakes are actually quite filling so two will do. Plantains are a good source of fiber, potassium, vitamin A and C and their carb goodness makes them a great post workout morning meal!
Plantain Protein Pancakes
Ingredients:
3 ripe plantains
3 eggs
1-1/2 tablespoon coconut flour
3 tbs Great Lakes Gelatin
1 tbsp real vanilla extract
Pinch of sea salt
1-2 tablespoons organic butter for cooking (butter works much better than coconut oil in this recipe, the coconut oil is too quickly absorbed into the batter and they stick)
Makes about 14-16 pancakes.
Put first 6 ingredients in food processor, and process until a smooth batter.
Heat butter in a large stainless steel pan or safe non-stick pan, over med heat.
Pour batter into hot pan in 1/4 cups to form pancakes. Lower heat a little, these pancakes will burn quickly if too high. Once set on one side, gently flip and cook on the opposite side for about another minute.
Enjoy with some fruit or a a side to eggs and veggies. They are quite sweet so you likely won’t feel you need syrup or honey.
Hope you try them!
Daniela