I feel like I'm all over the place these days, literally. I post things to this blog, to my facebook page Project Paleo - Stl, and to the CrossFit St. Louis blog. Sometimes, when I find something really good, I have to post it to all three places. This is what happened when I found Plantain Pancakes, aka Perfect Paleo Pancakes, aka Recovery Pancakes. I came across a blog called The Paleo Mom, which I love because she posts great recipes and good sciency stuff to go along with. The post that caught my eye was the picture of a pancake that looked like, well, a real pancake! As you know, when you are enjoying a paleo lifestyle, you typically have stopped eating real pancakes made with flour and buttermilk. (I know...that sounds really yummy!). The thought of that is good, but knowing how my joints will feel afterward is enough to keep me away. So looking for an alternative is always on my radar. I've tried pumpkin pancakes and banana pancakes made with almond or coconut flour which were pretty tasty, but nothing prepared me for how delicious these green plantain pancakes were. And they are grain, nut, and dairy free! I call them "Recovery Pancakes" because they are great for a post workout snack. The starch in the green plantain helps replace muscle glycogen used up after a tough wod.
To see the post that inspired me, visit the Paleo Mom's blog on Perfect Paleo Pancakes. Also, be sure to watch her video on choosing the right plantains for your recipe.
To see the post that inspired me, visit the Paleo Mom's blog on Perfect Paleo Pancakes. Also, be sure to watch her video on choosing the right plantains for your recipe.
Recovery Pancakes
1 large green plantain (about 200g cut up without skin)
2 large eggs
2 t. vanilla (I like Mexican vanilla)
1 1/2 T melted coconut oil
pinch salt
1/4 t. baking soda
Peel plantain and cut into cubes. Place in food processor or blender and puree. Add eggs, vanilla, coconut oil, salt and baking soda and continue to process until it looks like pancake batter. In a small skillet, heat up 1/2 teaspoon more of coconut oil on med to low. Add pancake batter and cook about 3-4 min on that side, until it is bubbly and starting to dry. Flip over and cook about 1 more minute on the other side. Enjoy with almond butter, pure maple syrup or honey. Makes about three 7-inch pancakes.
Nutrition facts per pancake (3 per batch) Calories- 188; fat- 10.3 g; protein- 5.2 g; carb- 21 g
1 large green plantain (about 200g cut up without skin)
2 large eggs
2 t. vanilla (I like Mexican vanilla)
1 1/2 T melted coconut oil
pinch salt
1/4 t. baking soda
Peel plantain and cut into cubes. Place in food processor or blender and puree. Add eggs, vanilla, coconut oil, salt and baking soda and continue to process until it looks like pancake batter. In a small skillet, heat up 1/2 teaspoon more of coconut oil on med to low. Add pancake batter and cook about 3-4 min on that side, until it is bubbly and starting to dry. Flip over and cook about 1 more minute on the other side. Enjoy with almond butter, pure maple syrup or honey. Makes about three 7-inch pancakes.
Nutrition facts per pancake (3 per batch) Calories- 188; fat- 10.3 g; protein- 5.2 g; carb- 21 g
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