I decided to take matters into my own hands and do some experimenting yesterday morning. I was very pleased with the outcome, and would definitely make these again. They weren't too flat, and they were not rubbery, as I've heard some plantain pancakes can be when made with gelatin. They have a slight banana taste to them. If you don't like or don't have bananas, you could replace it with an equal amount of applesauce.
- 2 large green green plantains, chopped
- 3/4 cup cup organic full fat coconut milk (I suggest the Natural Value brand, as it doesn't have any additives )
- 1/4 cup coconut oil, melted
- 1 ripe banana, mashed (around 1/3 cup)
- 1 tsp homemade vanilla extract (omit for AIP)
- 1/2 rounded tablespoon of homemade egg replacer powder mixed with 3 tablespoons water
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- pinch sea salt
- 1 tablespoon apple cider vinegar
- Place the chopped plantains and coconut milk into your food processor or blender and blend until smooth. Next, add the banana, melted coconut oil, vanilla and baking soda and blend again.
- Transfer the blended ingredients to a large bowl and add the remaining ingredients. Stir well to combine.
- Oil your griddle or frying pan with coconut oil or coconut spray and heat on medium.
- Using a 1/4-1/3 cup measure, scoop the batter into the pan or griddle to form pancakes (you may need to jiggle the pan to get them to flatten out a bit).
- Cook the pancakes for 3-4 minutes per side, until completely cooked through.
- Serve and enjoy with maple syrup, chopped banana, berries or other favorites!
Recipe yields about 10 pancakes, depending upon size