I love plantains, with their rich, exotic south American flavor, that blends beautifully with orange. These Paleo pancakes are easy to make in one step in the food processor. Or you can make them by hand: just mix dry and wet ingredients separately, mash the plantain, and stir everything together. Vegans note, there’s a yummy egg-free version below with white chia seeds. I thought it tasted even better than the egg recipe! You’ll need a non-stick pan for frying both versions, as these babies stuck to my cast iron skillet like glue. Oh, the easy orange syrup is divine – just stir and serve. You’ll want to pour it on everything! Yield: 10 – 12 pancakes.
- 1/2 cup almond flour/meal
- 2 tablespoons coconut flour (Yes, that's right!)
- 1/2 teaspoon baking soda
- 1/8 teaspoon unprocessed salt
- 1/2 teaspoon cinnamon
- 1 plaintain, as ripe as possible, almost black
- 2 tablespoons almond butter, coconut butter, sunflower butter, or your favorite nut butter
- 2 eggs (or 2 tablespoon ground white chia seeds soaked in 6 tablespoons filtered water)*
- 1/4 cup coconut milk or alternative milk
- 2 tablespoons coconut oil for frying
- 2 oranges
- 2 tablespoons sweetener such as raw local honey, or Just Like Sugar Table Top natural chicory root sweetener.
- Pinch cinnamon
- 1/4 teaspoon maple flavor
- dash vanilla
- In a food processor with the “S” blade, add ALL ingredients: almond meal, coconut flour, baking soda, salt, cinnamon, plantain, nut butter, eggs, and alternative milk.
- Process very well until the plantain is liquefied. Don’t worry about overbeating – there’s no gluten! Texture will vary depending on your plantain. If the batter is too runny, add a bit more almond meal. If it is too thick, add more alternative milk a teaspoon at a time until it is a good consistency. Don’t add too much liquid or the pancakes will be porridge.
- Melt 1 tablespoon coconut oil in a non-stick frying pan over medium heat. Flick a few drops of water on it with your fingers. When it sizzles, it's ready.
- Fry over medium low heat in a non-stick pan with 2 tablespoons coconut oil to keep them from sticking. I recommend small pancakes 3-inches in diameter as they are a substantial meal, and it will be easier to flip the delicate cakes without breaking. Cook them slowly on medium-low heat, so they’re completely cooked through. Do not cook too quickly, as they need time to cook inside and firm up. When they are golden on the bottom, and firm enough, flip and cook on the other side. Flip very carefully with 2 spatulas, one in each hand, taking care not to rip them. Cook on the other side. Serve immediately with orange syrup. Enjoy!
- Zest one half orange into any small blender *. I used a TriBest Personal Blender, which works well for small quantities. With a sharp knife, cut away the white pith from both oranges. Slice and seed them with the tip of a knife. Add the juice and pulp to the blender.
- Add the sweetener, cinnamon, vanilla, and maple flavor.
- Blend very well until orange pulp is liquefied. Serve over pancakes.
- *You can make the syrup without a blender by juicing the 2 oranges into a small bowl. Stir in the optional sweetener, cinnamon and vanilla. Yum!