Delicious, Flourless Pancakes!
Servings: Makes about 8 pancakes
•2 large green plantains, peeled and cut into small pieces
•4 large pastured or omega-3 eggs or Vegan Eggs
•2 teaspoons pure vanilla extract
•4 to 5 tablespoons extra-virgin coconut oil
•1⁄4 cup Just Like Sugar (order online or can use Swerve)
•1⁄8 teaspoon sea salt, preferably iodized
•1⁄2 teaspoon baking soda
1 First, place the plantain pieces in a blender or food processor and puree — you should have about 2 cups.
2 Then, add your eggs, and blend them with the plantain to form a smooth batter.
3 Next, add the vanilla extract, 4 tablespoons of melted coconut oil, Just Like Sugar, salt, and baking soda. Process on high for 2 to 3 minutes, until smooth.
4 Then, you’re going to want to heat 1 tablespoon of coconut oil (or spray a pan) in a pan or griddle over medium heat. When the oil shimmers, fill a 1/2 cup measure with batter and pour into the pan. Repeat for two to three more pancakes. *You can add organic blueberries or raspberries as well as pecans or walnuts to pancakes while cooking.
5 Let the batter cook for 4 to 5 minutes, until the top looks fairly dry and has little bubbles. Flip and cook 1 to 2 minutes more.
6 Repeat with remaining batter, adding more oil as needed.
*I like the pancakes as is without any topping. Some people like a little honey.