Better Belly Blueprint Recipes
– Blueberry Plantain Pancakes –  

Dr. Al Danenberg ● Nutritional Periodontist

October 3, 2021

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Traditional pancakes were one of my favorite foods for breakfast before embracing my Better Belly Blueprint way of eating. This recipe changed everything for me when it came to delicious pancakes – without the junk! I make these pancakes for my days when I cycle out of ketosis and into a carb burning mode. And I add a super delicious and nutritious treat – fresh organic whole blueberries. You’ve got to try these and judge for yourself.

 

Ingredients:

  • 2 Green plantains
  • 4 Eggs
  • 1 Tablespoon of vanilla extract (amount based on taste)
  • 3 Tablespoons of Ghee
  • 1/2 Teaspoon of baking soda
  • 1/2 Teaspoon of sea salt
  • Organic blueberries (optional)
  • Ghee for the saucepan

 

Preparation:

  1. Peel plantains and cut into small pieces (It’s easier to cut them with the peel on in half and half again. Then cut each section lengthwise; finally separate the peel from the meat of the plantain with your fingers.)
  2. Place plantain pieces and remaining ingredients (except blueberries) into food processor or blender. (I use a NutriBullet Rx.)

 

  1. Blend all ingredients into a batter

 

  1. Add small amount of ghee to frying pan over medium heat
  2. Spoon in batter into frying pan until pancake is desired size
  3. Add as many blueberries as you wish (optional)

 

  1. 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.)

 

  1. Repeat for additional pancakes (Add additional ghee to the pan each time before the batter for another pancake; remaining batter can be refrigerated for a week)
  2. Eat plain (Or, top with fresh fruit, butter, raw honey, or whatever makes you happy! Sometimes, I spread liver pâté on the surface of the pancake for an unusual and nutritious meal.)

 

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My Favorite Paleo Recipes:
Plantain Pancakes

evolution rPancakes were one of my favorite foods for breakfast before embracing a Primal Lifestyle. 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! Try them, and judge for yourself.
 
PLANTAIN PANCAKES
 
Ingredients:
 
2 large green plantains (about 2 cups pureed)
4 free-range eggs
4 Teaspoons of vanilla (more or less based on taste)
3 Tablespoons of extra virgin coconut oil
1/4 Teaspoon of sea salt
1/2 Teaspoon of baking soda
Additional coconut oil for cooking
 
Preparation:
 
• Peel plantains. (It is easier to cut them lengthwise and then cut each section in half; then separate the peel from the meat of the plantain with your fingers.)
 
• Place plantain pieces into your food processor or powerful blender. (I favor Vitamix. Other good blenders are Ninja and Magic Bullet.)
 
• Add the rest of the ingredients to the food processor or blender and process until it forms a smooth batter (about 1-2 minutes).
 
• Heat 1 Tablespoon of coconut oil in frying pan over medium-high heat.  Pour the batter into the frying pan until your pancake is the desired size.
 
• Cook like a regular pancake. After 2-3 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 the batter runs out. Add a little coconut oil to the pan as needed.
 
• Top with butter, or honey, or grade B maple syrup, or whatever makes you happy!