Flourless Plantain Pancakes (Paleo, Gluten free)
User Reviews
5
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
8 pancakes
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Calories
181 kcal
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Course
Breakfast
Flourless Plantain Pancakes (Paleo, Gluten free)
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These easy plantain pancakes are sweet and deliciously fluffy. When topped with a quick warm strawberry sauce they become the perfect healthy breakfast or brunch!
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Ingredients
To Make the Plantain Pancakes
- 3 tablespoons Flaxseed 25 grams, ground
- 4 tablespoons coconut yogurt 70 grams
- 2 tablespoons almond butter 40 grams
- 1 tablespoon maple syrup
- 2 egg
- 2 plantain about 790 grams, large semi-ripe sweet, peeled and sliced
- 2 tablespoons coconut oil or more as needed
To Make the Strawberry Sauce
- 1 teaspoon coconut oil
- 12 ounces strawberries 340 grams (You can go up to 15 ounces, fresh, sliced
- 1 tablespoon coconut sugar raw coconut crystals
- ⅓ cup coconut yogurt 85 grams
Instructions
Make the Plantain Pancakes
- Place ground flaxseed, yogurt, almond butter, maple syrup, eggs, and plantains in a blender or food processor.
- Blend until you have a nice yellowish smooth batter.
- Transfer the pancake batter to a large mixing bowl and place it next to the stove. Let the batter rest while you warm up the skillet.
- Coat the bottom of the skillet with 1 teaspoon of coconut oil and heat over medium heat.
- Note: if you use a cast-iron skillet, then let the pan warm up for 5 minutes so the pancakes can cook evenly.
- Add ¼ cup of pancake batter per pancake to the bottom of the skillet. You may have to spread the batter out a bit to make a thinner pancake. With a large skillet, you can make two pancakes per batch.
- Cook for a full 3 minutes or until edges start to firm and bubbles start to form on the surface.
- Gently flip and cook further for one to 2 minutes or until lightly browned
- Repeat with the remainder of the pancake batter (each time, coating the bottom of the pan with 1 teaspoon of coconut oil).
Make the Strawberry Sauce
- In a small saucepan, melt the coconut oil over a low heat.
- Add the berries and top with the coconut sugar.
- Let the berries warm up until softer and they release some of their juice for about 10 minutes. Stir occasionally.
- Take from the stove and stir in the coconut yogurt.
- Serve over the plantain pancakes.
Equipments used:
Notes
- Helpful Tips:
- Let the batter rest for a few minutes while your warm up your non-stick frying pan.
- If you use a cast-iron skillet, warm the pan for at least 5 minutes so the plantain pancakes can cook evenly.
- Don't flip too soon. Let the batter cook for at least 3 full minutes before gently turning the pancakes around. They should look firm around the edges, with tiny bubbles forming on top. Then they only need another minute or so on the other side until ready.
- Warm the strawberries with the rest of the sauce ingredients on the stove while the last pancakes cook so the warm sauce can be served immediately with the pancakes.
- You can also use a microwave to warm the berry sauce before serving. Place all the ingredients for the strawberry sauce—including coconut oil—in a microwave-safe bowl and microwave for 2 to 3 minutes on the highest setting, stirring halfway through.
- For special occasions, stack the pancakes and drizzle the warm fruit sauce and extra coconut yogurt between each layer, topping it off with additional fresh strawberries—beautiful and delicious.
- You can store any leftover plantain pancakes in the fridge in an airtight container for 2 to 3 days. Then, enjoy it cold or reheat it in a microwave for one minute. You can also reheat it over the stove in a small pan.
Nutrition Information
Show Details
Serving
1pancake
Calories
181kcal
(9%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.004g
(0%)
Cholesterol
42mg
(14%)
Sodium
33mg
(1%)
Potassium
403mg
(9%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
581IU
(12%)
Vitamin C
33mg
(37%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 181kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 33mg | 1% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 33mg | 37% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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