This recipe is probably my most exciting discovery of 2018 so far. I had no idea up until this point, that plantains could substitute as flour in just about any recipe that calls for flour. How cool is that?! Subbing flour with a nutrient dense fruit filled with good fats, vitamins, low in sugar, AND tastes amazing is basically like stumbling upon a pot of gold.
Even better is that this recipe requires no milk or oil of any kind, other than what is used to coat the skillet. The main base of the batter is made with the magical plantains and eggs.
To be honest, I was pretty doubtful of how this recipe was going to turn out. When I first started blending the plantain, it didn't look at all like flour. Take note of that because you will likely think the same thing. It looks more like a blended potato than anything else.
However, once I added the other ingredients and blended until smooth, it looked identical to your regular pancake batter.
What I loved most about these pancakes is that they formed a nearly perfect circular shape when the batter was drizzled onto the pan. My theory is that the density of the plantains helps the batter become more formed and less runny like typical pancakes made with flour.
Combined with the coconut oil used to coat the skillet, the pancakes that resulted were soft and fluffy with a perfect buttery crunch around the edge.
And if you are wondering about the flavor, the plantain is hardly, if at all, noticeable. However, if you are opposed to the flavor of bananas at all, you may want to try halving the recipe first to see if you like it.
This recipe is so easy to put together. It would make for a perfect weekend morning breakfast, or my personal favorite, "breakfast for dinner" at the end of a long day.
Hope you enjoy!
- 1 green plantain, chopped into 4 pieces
- 3 eggs
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1 tsp coconut oil (to grease skillet)