delicious nourishment

Ingredient: baking soda

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Grain-free Paleo Pizza Crust. Low-FODMAP, too!

Now, I know that caveman didn’t really order take-out on Friday nights, which is why some people scoff at the idea of “paleo pizza.” But then again, he didn’t watch Amazon streaming videos on Friday nights, either (which go really well with pizza). What does […]

Simple Paleo Biscuits

Simple Paleo Biscuits

If you’re missing something bready to dip into your soup, these simple paleo biscuits will do the trick. They also make for a nice mid-morning snack smothered with your favorite spread. Print Recipe Simple Paleo Biscuits Prep Time 20 minutes Cook Time 15 minutes Servings Ingredients […]

Plantain Pancakes. Gluten-Free, Grain-free, Paleo

Plantain Pancakes. Gluten-Free, Grain-free, Paleo

I love making almond flour pancakes, but they are a bit tricky to flip sometimes, and they turn dark brown pretty quickly. The batter for these plantain pancakes holds together nicely, browns perfectly, and is a wonderful substitute for anyone who has a nut allergy. You can use green, yellow or (almost) black plantains. The closer the peel is to black, the riper, and thus, sweeter it is. The closer they are to green, the more resistant starch (some say an important pre-biotic, or “food” for your good microbes) they contain. Others say too much resistant starch may cause fermentation in your gut. You can decide how much sweetness/resistant starch you think you need. I don’t add any sweetener to the batter, but if you are serving for children with a sweet tooth, you can always add a little maple syrup on top. 

Print Recipe
Plantain Pancakes. Gluten-Free, Grain-free, Paleo
Prep Time 10 minutes
Cook Time 7-15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 7-15 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 170 degrees Fahrenheit.
  2. Place all ingredients in a blender and puree until smooth.
  3. Heat a heavy-bottomed cast iron skillet over medium-high. Melt enough coconut oil to coat the bottom. Pour one ladle-ful of batter onto the hot skillet. Cook until bubbles start to come to the surface, about three or four minutes, then flip. Cook until browned another two or three minutes. Transfer the pancake to a plate and keep warm in the oven. Repeat the process until you have enough pancakes to feed your family. You can save any leftover batter for another day, or cook the entire batter now and then gently reheat cooked pancakes on a busy weekday morning.
  4. Serve with your favorite toppings. We like fresh or frozen (organic) berries, butter (or butter substitute) and a dollop of maple syrup.
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