Alvin H. Danenberg, DDS • Nutritional Periodontist
June 28, 2017
I posted my recipe for Paleo pancakes a few years ago. Traditional pancakes were one of my favorite foods for breakfast before embracing a Primal Lifestyle almost five years ago. But, pancakes are made with wheat flour. There are coconut flour and almond flour recipes that avoid wheat flour, but they never had the taste and texture of real, chewy, soft pancakes. This recipe changed everything for me when it came to delicious pancakes – the Paleo way! And now, I added a super delicious and nutritious treat – fresh organic whole blueberries. You’ve got to try these, and judge for yourself.
Blueberry Plantain Pancakes
Ingredients:
- 2 Green plantains
- 4 Eggs
- 4 Teaspoons of vanilla extract (more or less based on taste)
- 3 Tablespoons of coconut oil
- 1/2 Teaspoon of baking soda
- 1/4 Teaspoon of sea salt
- 1 Cup whole organic blueberries
- Ghee for the saucepan
Preparation:
- Peel plantains and cut into small pieces (It is easier to cut them in half and then lengthwise; then separate the peel from the meat of the plantain with your fingers.)
- Place plantain pieces into food processor or blender. (I use a Vitamix. Other good blenders are Ninja and Magic Bullet.)
- Add remaining ingredients (except blueberries and ghee) to food processor or blender
- Process until batter is smooth (I have found that the ingredients blend better when I adjust the power from low to high several times.)
- Pour batter into a 4-cup mixing bowl and stir in blueberries
- Add small amount of ghee to frying pan over medium heat
- Spoon blueberry batter into frying pan until pancake is desired size
- Cook like a regular pancake (After about 2 minutes, the top will form little bubbles just like a regular pancake. Flip it, and cook the other side for another minute or so until done.)
- Repeat until batter runs out (Add additional ghee to the pan as needed.)
- Eat plain (Or, top with fresh fruit, butter, raw honey, or whatever makes you happy!)
