I always see the banana pancakes when I scroll through Pinterest and wanted to try them. Bananas in our house never make it to the brown, banana bread stage. Heck, they don’t even make it past the green tip phase before my boys devour them! I bought some plantains to fry in coconut oil and never got around to it. I had these plantains sitting on the counter almost rotting so I decided to try a little experiment!
Did you know that plantains are higher in nutritional value than bananas?
Per 100 grams plantains have:
2% more iron
3% more magnesium
4% more potassium
16% more vitamin C
21% more Vitamin A
Besides the higher nutritional value of plantains I like to cook with them because they don’t get slimy like a banana does. They are dense and hold up really well to mashing and cooking. The key to sweet pancakes without added sugar is a super ripe plantain. The skin must be extremely black and shriveling before it is sweet. Cut lengthwise down the plantain to open.
These pancakes were quite the surprise! With only two ingredients they turned out fluffy and really delicious! My husband and I ate them plain, right off the skillet. The kids drizzled theirs with maple syrup. Either way they were wonderful and will be a Paleo breakfast staple around here!
Two ingredient fluffy plantain pancakes:
Yields 3 four-inch pancakes per plantain
1 BLACK SKIN RIPE plantain
(optional) Pumpkin pie spice or cinnamon
(optional) top with pure maple syrup
Mash together one plantain and one egg. (Add spices if you want) Once mashed together put in blender or use a stick blender to puree the ingredients. Mixture should be liquified and thick.
Heat a skillet on LOW heat with coconut oil.
Pour about a 1/3 cup of mixture into the skillet on LOW heat. When bubbles start to appear on the top of the pancake it is time to flip. Make sure it is on LOW. These burn easily. Low and slow is the key!
While cooking don’t mess with them or press them down. This will make them light and fluffy!
Serve and enjoy!