Plantain Pancakes with Mixed Berry Sauce
Here’s how to make lighter Plantain Pancakes that hold together nicely – without grains, added sugars or nasties. Top them off with a mixed berry sauce!
Ingredients
Scale
For the pancakes:
- 1 large ripe plantain
- 1 egg, preferably at room temperature
- 2 tbl coconut milk
- 2 tbl coconut flour
- 1 tbl arrowroot powder
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- You will also need: coconut oil to cook the pancakes in.
For the sauce:
- 1/4 cup Mixed Berry Chia Jam
- 1/8 cup maple syrup
Instructions
- MASH: Peel the plantain carefully and chop into chunks. Add to the bowl of a food processor and process until it has a mashed texture. Add the egg and coconut milk to the bowl, scrape down the sides and process until smooth.
- SIFT: Combine the coconut flour, arrowroot powder, cream of tartar, baking soda and cinnamon. Sift all the dry ingredients through a fine mesh sieve into the food processor bowl. Process until you have an evenly combined batter.
- COOK: Grease a large frying pan or skillet with some coconut oil over low-medium heat. When the pan is hot, scoop small pancakes using a 1/8 cup of batter at a time. Flatten the tops gently and cook until browned. Flip gently and cook through the second side. Repeat as needed until all the batter is used up.
- WARM: Make the Mixed Berry Sauce by combining the jam and maple syrup. Stir and warm through. Spoon over pancakes to serve.
Notes
Makes 8 2-inch pancakes.
Find it online: https://meatified.com/plantain-pancakes/