Have you ever tried to make pancakes without any sugar or flour? I have… many times, often with disappointing results.
And while I love my buckwheat pancakes, I needed to make some without any grain products for my Whole30 challenge.
I discovered these pancakes while trying to make "tortillas" for my taco-loving fiancee, and even he enjoyed the pancake version!
I made these pancakes with no sugar added, but they may be even better with a tad of honey. Personally, since cutting out sugar, I find the plantains to be sweet enough on their own.
Also, a disclaimer: if you are expecting light and fluffy pancakes, this recipe is not for you. These are more dense, but still delicious, especially if you’re looking for something grain, gluten, and sugar free!
Nutritionally, I love plantains as an alternative starchy carbohydrate to sweet potatoes and other squash. Starchy veggies are excellent for feeding healthy gut bacteria and, in many cases, are great for post workout meals!
Makes 6 small pancakes
- 1 ½ yellow plantains (the more dark spots, the sweeter the taste)
- ¼ cup egg whites (about 2 eggs)
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- Cooking fat, like organic pastured lard or coconut oil
- Coconut flakes, optional
- Blend all ingredients in a high speed blender. If you desire, mix in shredded coconut flakes (or blueberries - yum!)
- Melt about 2-3 teaspoons cooking fat in a pan.
- Allow the pan to get hot (super important for making pancakes of any kind). Add about ¼-⅓ cup of batter to the pan. Wait until bubbles arise.
- Flip and allow to cook through, just about three minutes or so. I always just look for the color, with some browning on the edges.
Some of my favorite toppings:
- Frozen berries simmered until melted and thickened
- Coconut whipped cream
- Toasted coconut flakes
- Full fat yogurt
- Homemade jam
- Light drizzle of maple syrup or honey