Moderate Carb Plantain Pancakes
We love these Moderate Carb Plaintain Pancakes for kids and adults! They are wonderfully gluten-free and full of prebiotic fibers to feed and encourage healthy probiotics in the gut. We used sweet, ripe plantains and cassava flour for this recipe so there is no need for added sweeteners. The taste is just like banana bread in a pancake! These pancakes are great topped with grass-fed butter and a drizzle of maple syrup. we have even enjoyed them with coconut butter on top as a dairy-free option. These make for a wonderful moderate-carb breakfast, perfect for freezing ahead for busy mornings. You will appreciate this recipe is AIP-friendly too. Due to these pancakes’ moderate carb content, they are great for a pre-workout or post-workout breakfast paired with ample protein.
How to Make It
Step 1
Peel the plantains and break them in half. Place them in a blender. Be sure to use a high-powered blender.
Step 2
Add in the baking soda, raw eggs, and cassava flour. Blend until very smooth. Set the batter aside.
Step 3
Preheat a large nonstick skillet like a cast iron pan over medium heat. Heat until hot. Add in two teaspoons of avocado oil. Swirl the pan. Use a 2.8 oz cookie scoop and fill it with batter until it is level. Pour the batter into the hot pan. You should be able to fit two pancakes in the pan. Turn the heat down to medium-low to low.
Step 4
Allow the pancakes to cook until there are bubbles forming on the top. Use a very wide spatula to get underneath the pancakes to flip them. Allow them to cook for several minutes on the other side until cooked through.
Step 5
Repeat with the remaining batter using two teaspoons of avocado oil per batch. Serve immediately with desired toppings. Freeze any remaining pancakes for any future breakfasts. Serve with butter (if desired.) The calories for the butter and maple syrup are not calculated into the macros, please add them separately so you can control the amount of fat you want to add to this meal.
Ingredients
- Plantains, ripe (yellow), boiled or baked
27 oz
- Baking soda
0.5 tsp
- Raw egg
3 large
- Cassava flour
0.5 cup
- Avocado oil
10 tsp