Description
Start the day out right with these nourishing, protein-packed pancakes.
Ingredients
Scale
- 2 plantains, peeled and sliced (I prefer yellow, but green will work, too)
- 1/4 cup almond butter
- 1/2 cup coconut or almond milk
- 4 large eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp unrefined sea salt
- 1 tsp ground cinnamon
Instructions
- Place plantains in a food processor and pureè.
- Add almond butter, milk and eggs. Mix well.
- Add remaining ingredients and mix well.
- If the batter is too thin, add more almond flour. If it’s too thick, add more liquid.
- Cook pancakes 2 to 4 minutes on each side, flipping gently.
- Serve with Homemade Blueberry Syrup or fresh fruit and maple syrup.
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- I use a nonstick pancake griddle. It’s the only nonstick cooking surface I still allow in my kitchen, because ain’t nobody got time to cook one or two pancakes at a time in a skillet. Especially when feeding three growing boys and a husband!
