Happy belated Valentine’s Day! I don’t feel too bad for the tardy post as I think we should celebrate love (and chocolate) everyday!!
I got to go to my daughter’s class last Friday, and cook a Valentine’s breakfast for her and her classmates. Of course, I highly suggested doing a grain free pancake, and was met with eagerness from her teacher and Lynn (my co-cook and friend and the photographer who took these awesome photos).
On a side note Lynn has a BEAUTIFUL blog featuring all things Montana with a heavy emphasis on food, you NEED to check it out HERE. She is a very talented photo-journalist as you will plainly see when you go to her blog!!
Okay if I haven’t lost you to Lynn’s blog, onto the paleo pancakes. I love these as they are so easy and fast to make and taste delicious. I watched as the kids threw away their plates and 90% of them were empty, I think they enjoyed the pancakes!
Paleo Pancakes or Banana Plantain Pancakes
1 Medium sized Green Plantain Peeled and cut into chunks
or use 2 Bananas if you don’t have a green plantain*
1 Medium Sized Banana
*(the green Plantain with its starch gives these pancakes more substance and makes them less delicate to work with)
2 Eggs (if you like a dense pancake) 3 Eggs (if you like them a little fluffier)
1 TBL Vanilla
2 TBL Coconut Oil or Butter
1/4 Tsp Salt
1/4 Tsp Baking Soda
- Throw all the ingredients into a high speed blender or food processor and mix until smooth. If the batter seems thick add another egg this will depend on the size of your banana and plantain.
- Heat up a skillet to med-high and add your preferred fat ie. butter, ghee, coconut oil
- Pour the batter onto the skillet in the desired pancake size.
- Make sure to let the pancakes cook well on the first side (don’t flip until you see some bubbles), especially if they are all banana, as they will be a bit delicate to flip.
- When done plate them and serve with maple syrup, fruit syrup or whipped cream or all three! Serves- 2 hungry adults- makes about 8 normal sized cakes