Plantain and pecan pancakes

Pancakes are it when I am feeling decadent. During our 21 day detox being dairy free, there were only so many things we could eat for breakfast. Let’s face it – omelets and scrambled eggs get old – it was nice to mix eggs and fruit for a delicious and very anticipated breakfast!

If you’ve never bought plantains know you have to buy them ripe for this recipe. That means you would need to look for bright yellow fruits with a few brown spots on the skin. You can also get them green and just let them ripen on your counter until you are ready to use them.

plantain pecan coconut pancakes

Ingredients for 2 servings ( 4 large pancakes)

1 very large or 1 1/2 medium plantain

4 eggs

1/2 cup pecan meal (or finely chopped pecans)

4 tbsp coconut flour

vanilla bean to taste

coconut oil for cooking

Peel the plantain and grate it. Stir it well and beat 4 eggs into it. Add the coconut flour and pecan meal, mix, sprinkle with some vanilla bean (or a few drops of vanilla extract) and let it all sit for 5-6 minutes. In a pan over medium heat, melt some coconut oil and cook the pancakes until they are golden brown on both sides. I served them with a few pieces of plantain and pecans for decoration, but please feel free to add anything you like – applesauce, honey, maple syrup or whatever your heart and diet plans dictate! And yes, fitness friends, you can also add protein powder to them!

Note: because plantains and eggs have different moisture content, use your judgement and decide whether you need to add a bit more coconut flour after you make the first pancake. The texture of the cooked pancake is very much like banana bread.

Let us know how they turned out! Happy holidays!

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