So I was driving from Orlando up to Georgia to pick up my kids after a weekend with their grandparents, and I was listening to a podcast with Chris Kresser (functional and integrative practitioner and author of Your Personal Paleo Code). His co-host was asking him what was for breakfast that morning. Chris started describing these plantain waffles he’d eaten and I just started salivating – I love plantains, green or ripe, and they also happen to be a really good carb for just about anyone – so I decided I would look for that recipe when I got home. I bought two nicely mottled-brown plantains at the store and then checked out Bing for the recipe. I was pretty bummed when all I could find were recipes using plantain flour instead of just ripe plantains. But that didn’t stop me for long, because after all of the GAPS cooking, gluten-free cooking and Paleo cooking I’ve been doing lately I can pretty much make a pancake out of anything; maybe not a waffle, but definitely a pancake.
If you’ve never had a plantain, they are similar in appearance to a banana, but a good bit larger. When you cook them green they taste a lot like potato. When you wait until they are nearly black all over and kind of squishy you can bake them or slice and fry them in butter or ghee for a sweet, warm, caramelized tropical treat.
For the pancakes I peeled the riper of the two plantains and cut it into chunks and stuck it in the blender. I added two Lake Meadow eggs, a 1/2 cup of full fat coconut milk, aluminum-free baking soda, sea salt and a little coconut flour and blended it all up until it was smooth. A little coconut oil on the hot griddle and it was time to see if it worked.
One thing about non-traditional pancakes is they are sometimes tricky to flip. I waited for the classic signs of pancake flipping readiness….little bubbles that form all over the batter then pop and stay popped. After one fail (still tasty, but not really a good pancake shape) I discovered I needed to be swift and confident making the metal spatula scoop and flip in one quick movement. A few seconds to finish the other side and then onto the plate. I used a 1/4 cup of batter per pancake and got about 8 pancakes. Slathered with some Kerrygold butter they didn’t need anything else in my opinion. My husband enjoyed a little raw honey on the one I saved for him. These are good hot or cold. I could see them used as a wrap for some nut butter and jam, or maybe with a little sliced ham. I enjoyed them stacked on a plate hot off the griddle.
- 1 ripe plantain
- ½ cup coconut milk
- 1 tsp baking soda
- ¼ tsp sea salt
- 2 eggs, preferably from pasture raised hens
- 1 Tblsp coconut flour
- coconut oil or butter for the griddle
- any toppings such as butter, fresh berries, or raw honey
- Preheat a griddle on medium-high heat.
- Peel the plantain, cut into chunks and place in a blender.
- Add the remaining ingredients into the blender and blend on high speed until smooth.
- Grease the griddle with a little coconut oil and pour the batter onto the hot griddle using approximately ¼ cup batter or less per pancake.
- Cook until bubbles appear on the batter that do not disappear when they pop.
- Quickly turn the pancakes over to finish cooking the other side, about 1 minute or less.
- Serve hot or cold with desired toppings.
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