I hope you all have a great Labor Day weekend and that you take some time to take it slow. Maybe you will even get a chance to make these delicious pancakes!
I dislike it when bloggers sound overly "oozy" about all the "amazing" and "crazy-good" recipes they post but I have to say that this may be one of the best gluten free (GF) pancake
recipes I have tried! Now admittedly I
haven’t tried every gluten free pancake
recipe known to man but often as I have searched online or flipped through GF
cookbooks, I have found myself discouraged by both the length and contents of
the recipe’s ingredient list. More often
than not I have most of the ingredients
but am sadly lacking coconut flour or xanthan gum…etc etc. I simply can’t go and buy out-of the-ordinary
new and exotic ingredients each time I
wish to try one recipe when who know if
I will use that ingredient again?
Make the recipe too complicated
(even for my all-things culinary and adventuresome spirit) and I won’t make it.
But when I saw these plantain pancakes
online, they seemed different. Their
simplicity attracted me first. I confess
that plantains are not were not a
regular staple in my fruit basket; however, all the other necessary ingredients
were within easy reach and the plantains lay only 1 mile off in the fruit display
at Sprouts. I thought I would give it a
shot.
I was far from disappointed.
These pancakes win 4.5 stars for
being both simple and true to the texture
of their namesake… pancakes! Truly
these are incredible! I don’t know much
about its properties of plantains but something about them give this
breakfast the “real-deal” pancake texture with greater
simplicity than even non-GF recipes. I hope
you try these. Enjoy!
Ingredients:
- 2 large green
plantains (about 2 cups pureed)
- 4 eggs
- 2 tsp vanilla
- 3 Tbsp extra
virgin coconut oil
- 1/8 tsp salt
(a generous pinch)
- ½ tsp baking
soda
- Extra coconut
oil for frying
- Peel plantains (I find
it easier to quarter them before I peel them) and place pieces in your blender
or food
processor.
- Add the rest of the
ingredients to the blender
or food
processor and process until it forms a smooth batter (about 1-2
minutes).
- Heat 1 Tbsp of coconut
oil in a frying
pan or on a griddle
over medium-high heat. Pour batter into the frying pan until your
pancake is the desired size.
- Let cook 4-5 minutes
on the first side, until the top looks fairly dry with little bubbles in
it (just like regular pancakes!).
- Flip! And cook
on the second side for 1½-2minutes.
- Repeat with remaining
batter, adding a little more coconut oil to your pan as needed.
Additions (Cathryn’s Notes):
~ I think this recipe demands some additional sweetness so I
added some sweetened coconut and my favorite spices (cinnamon, ginger and
nutmeg) to the mix. The outcome…very harmonious!
If you would like to add some
more flavor try making this coconut cream (see below) to blop atop the
delicious hot flap jacks. (I didn’t, so
if you do it let me know how it turns out!):
Ingredients (Maple Coconut
Cream):
◦1 can full-fat Coconut Milk or equivalent amount of homemade coconut
milk
◦2 Tbsp Maple Syrup (use Grade B syrup for the most intense flavor)
1. Let the can of coconut milk
sit still at room temperature for at least 24 hours (mine are still all the
time on the shelf in my cupboard; this basically just means don’t toss a can
into the fridge right out of your shopping bag). Then gently (no shaking!!!!) place the can in
your fridge overnight. If you are using
homemade coconut milk, pour it into a jar and let it sit on the counter for 2-3
hours after making it, then carefully put it in the fridge overnight (or
longer).
2. Carefully remove the can/jar and open
it. Spoon out the thick cream from the
top half of the can into a small bowl.
Avoid getting any of the coconut water which has separated to the bottom
(I like to use that coconut water in smoothies).
3. Stir the maple syrup into the coconut cream
and place it back in the fridge until ready to eat.
