Recipe: Plantain Pumpkin Spice Pancakes
For so many years, I completely avoided pancakes. As a teenager in the Atkins era, I equated them to automatically adding five pounds to my waist and sending me on the express train to ‘Betes Ville. Turns out I was right to avoid them then, but enjoy them all the time now in a 100% grain free Paleo way. How is that possible, you ask? The Plantain. The banana relative’s high starch content makes it extremely versatile in Paleo cooking and baking. My favorite Paleo pancake recipe is from Paleo Mom – her pancakes are the best and easiest I’ve ever made and have a wonderful, fluffy texture. This morning, I took her recipe a step further and created these for those of of you who a) need some post-Halloween Hangover food or b) have little ones and need something to barter with in the candy trade in game. Without further ado, I give you Plantain Pumpkin Spice Pancakes!
1 1/2 green plantains cut into chunks
1/2 cup of Pumpkin puree
3 Tablespoons of melted Coconut Oil
2 Teaspoons of Vanilla
1 Teaspoon of Pumpkin Spice
1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Baking Soda
Pinch of salt
Extra melted coconut oil for the pan
Place all of the ingredients in the blender, aside from the extra coconut oil for frying
Blend until a batter forms and everything’s mixed in
Heat skillet to medium heat with a few drops of coconut oil
Use your blender to pour the batter onto the skillet
Flip when bubbles form around the edges!
Garnish with ghee, pure maple syrup, toasted walnuts, bacon crumbles or anything else you can think of.