Ready for this? These are… Gluten-free, grain free, dairy free, nut free, coconut free, Sugar free, and only four ingredients. Three if you leave the chocolate chips out. But what is life without a little bit of chocolate, am I right?! No special equipment is needed either. You could just as easily make these with a fork, your arm may get sore though.
My daughters who are seven and nine devoured 5 each and probably would have eaten more if I’d let them. I’ve been striving this school year to make them a hot breakfast every morning. Although sometimes they get grass-fed, full-fat yogurt with granola. This recipe was made somewhat out of desperation. I only had a few eggs left so making them eggs was out of the question and most paleo pancake and waffle recipes call for quite a few eggs. So I decided to use the plantains I’ve had sitting on my counter and give it a shot. I was extremely happy with how they turned out!
I have to say, when I started Paleo and kept seeing all the Plaintain recipes I always thought how is that possible to use plantains as the base of a recipe instead of any sort of flour? Well I’m here to tell you it actually works and lends a nice flavor to the food too. The starchiness makes it beautiful replacement for so many flours. I will be experimenting more often with Plaintain’s.
I ended up snatching a few of these pancakes for myself after I dropped my girls off to school. Paired it with some leftover Cracklin chicken and fried okra from my garden. It really hit the spot!
- 2-3 ripe plantains (black), I used two large and one small plantain
- 1 pastured egg
- 2 tsp pumpkin spice seasoning
- Enjoy Life brand mini chocolate chips
- Cooking oil of choice (I used coconut oil)
- In a medium-size bowl, add plantains, egg, and pumpkin spice seasoning.
- Using a handmixer, blend well until smooth. You could also run through a food processor or blender.
- Heat your skillet or griddle pan on low to medium heat. Add a tablespoon or two of cooking oil to pan.
- Scoop a few tablespoons of batter and smooth out slightly in preheated pan.
- Sprinkle mini chocolate chips onto pancakes. Cook until edges are starting to brown.
- Gently flip and cook for another minute. *Patience is key with these pancakes you have to cook them low and slow or they will burn.*
* recipe makes enough to feed two kids and one adult