I am a sucker for breakfast foods. I can literally have them all day long! Why even bother to make anything other than breakfast, am I right? It’s just the right amount of sweet & salty, savory greasiness and hearty protein that simply speaks to my soul. And well, pancakes. They have to be fluffy, tasty goodness from heaven, if not, they’re simply not pancakes.
As a mom of little ones, I have to tweak things to make what’s healthy also delicious. And let’s be honest, the less work for me and the happier the kids, the better. So when I found this mouth-watering, kid-approved, easy-to-make recipe, I just got… teary eyed (wink).
There is only one “weird” ingredient. I say weird because it’s not that common in the American household, but hey! After this I am sure it might soon become a staple in your house. So, let’s get to it!
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All you need is this:
Whip up some deliciously fluffy pancakes with this super fast recipe that will leave even the least health conscious eater satisfied.
- 1 large Plantain very ripe
- 2 large Eggs
- 1/2 tbsp Coconut Oil, extra for frying
- 1/3 tsp Baking Soda
- 1 pinch Real Salt
- Vanilla or Cinnamon as desired
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Combine eggs, coconut oil, baking soda, salt and any vanilla or cinnamon in a blender.
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Peel plantain and break it in half then add it to the blender as well.
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Blend until smooth.
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Heat a skillet to medium heat and grease with coconut oil. Pour 1/4 cup of pancake mix at a time to the preheated skillet. Flip them as you see bubbles form on the surface.
Start by combining the eggs, salt, coconut oil and baking soda in a blender. See this recipe is so easy my 3 year old can do it! 😉
Next let’s open the plantain. Cut the tip, slice the skin through the middle, open the peel, and voila! You’ve given birth to a plantain goodness.
Break the plantain in half and add it to the previous ingredients.
Let the blender do it’s magic until it looks like this:
Fry as you would regular pancakes using coconut oil to grease the pan at medium heat. Let them cook just a little longer than regular pancakes.
Wait for the bubbles, because it will get bubbles like the real flour thing, ahhhh so beautiful!
Flip them, sniff them, ohhhh heaven! Enjoy!
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Sara
July 13, 2017 at 8:10 amI’m curious. Why a plantain and not a banana? Would a banana work?
Cynthia
July 16, 2017 at 6:17 pmThey are different from bananas so I am afraid bananas wouldn’t do the job. They would be too moist for it :).
Abbe PB
August 9, 2017 at 4:00 pmI know I’ve seen other recipes that do use bananas though 🙂
Abbe PB
August 9, 2017 at 4:02 pmOkay, so talk to me about plantains for a moment. I’m not terribly familiar with them, but I really, REALLY dislike bananas….and I love pancakes. Do you think this recipe is worth a shot? Are plantains different enough from bananas for the banana-haters among us?
Cynthia
August 9, 2017 at 10:56 pmI meant to reply to you but i posted as another message. Guess I should be asleep instead of messaging ?
Cynthia
August 9, 2017 at 10:56 pmThey do taste different and have a different consistency. They need to be cooked to be eaten, not like bananas. You can add a tap of vanilla and/or some cinnamon so you don’t taste the plantain flavor as much.
But since it’s easy, nutritious and I find it delicious I would recommend you to give it a try :). Who knows? Maybe you’ll love it? And if you are not fond of it, won’t break your wallet either :). Let me know what happens!
Mdunsmoor
June 6, 2018 at 10:04 amHow many servings does this yield?