5 Ingredient Plantain Pancakes
If you’re in search of a gluten-free, sugar-free, dairy-free and grain-free but off-the-hook delicious pancake recipe, look no further. Plantains are becoming increasingly popular by many who experience food sensitivities and discomfort when eating grains. They are similar to a banana, although starchier and less sweet.
Being slightly higher in calories they contain more minerals than a banana and can be enjoyed in several different ways. This recipe is fool-proof and you will not be dissapointed. Unlike some, these pancakes are easy to flip and stay together. Make them as obnoxiously large as your pan or as tiny and cute as you’d like. Feel free to get creative and add different fruit and herbs on top of pancakes.
- 2 medium sized plantains
- 4 organic eggs
- juice of 1/2 lemon + grated lemon zest (zest is a fancy word for peel)
- 1/4 tsp aluminum free baking powder
- 1 tsp coconut oil + extra for frying
Frosted Cinnamon Icing
- 1 tbsp coconut oil
- Approximately 1 tsp cinnamon (adjust to taste)Heat your coconut oil in a pan no higher than medium heat (4-5)
Place all ingredients into your food processor or blender and blend until smooth. Pour mixture in to pan until blender is empty.For the icing, simply melt your coconut oil over medium heat in a separate pan and mix cinnamon in, stirring well. Pour over top of pancakes.