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.
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
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