- Frying pan
- 2 large green plantains
- 4 eggs
- 2 teaspoon vanilla
- 3 Tablespoons coconut oil
- 1/2 cup pumpkin puree (be careful not to buy pumpkin pie "mix" which is loaded with sugars!)
- 1/8 teaspoon Himalayan sea salt
- ½ teaspoon baking soda
- 1-2 teaspoons cinnamon
- Fresh blueberries
- Diced apples
- Chopped nuts
- 1 Tablespoon chia seeds
First, remove peel from plantains. This can sometimes be difficult depending on how ripe your plantains are. I typically cut off the ends, slice the plantain in half and then make a slice just threw the peel to begin the peeling process. (Heres a short video on how to peel a plantain correctly.)
Once the peel has been removed, slice the plantains into medium to large chunks.
Add all ingredients to the blender and puree on high until batter is smooth.
Add additional coconut oil your skillet or frying pan and heat to a medium-low temperature.
I cook one pancake at a time and usually add about a ladle full of batter for each pancake, maybe a little bit more depending on how big you would like it to be. At this point feel free to add other ingredients such as fresh blueberries or chopped nuts.
Allow the pancakes to cook for about 3-4 minutes on each side. They’ll typically begin to bubble, like normal pancakes, when they’re ready to be flipped.
I always top my pancakes with a little pastured butter, Vermont Pure Maple Syrup and fresh fruit but these pancakes are so moist and flavorful you really don’t need any extra toppings!