Video: The Best Blender Plantain Pancakes

Want to try a twist on a classic breakfast favorite? Try using plantains in your pancakes! With this recipe, you’ll make healthy and nutritious pancakes that will have you and your taste buds dancing. With no grains, dairy, or added sugar, these pancakes are wholesome enough to feed to your family on a busy weeknight, while being delicious enough to leave them begging for more!

The following is an excerpt from The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook by Leah Webb. It has been adapted for the web.

Let’s be honest, I rarely make pancakes for my family since it requires that I stand at the stove for nearly 30 minutes first thing in the morning. I instead use this recipe on special holidays or weekends when time restraints are nonexistent. These pancakes are so good that they don’t require a single topping; they can truly stand alone!

Ingredients

1/2 cup (75 g) raw sunflower seeds
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe plantains, peeled and sliced in 2-inch (5 cm) pieces
2 eggs 1/4 cup (60 ml) water
1/3 cup (65 g) coconut oil, for cooking, divided

Procedure

1. Grind the sunflower seeds into a flour in a high-powered blender or food processor. Do not overblend or the seeds will start to turn into a seed butter. If using a high-powered blender, 5–8 seconds of blending should be adequate, but it will take closer to 30 seconds in a food processor. The flour will have the texture of almond flour. Scrape down the sides and corners after blending to free any lodged flour.
2. Add the remaining ingredients, except the coconut oil, to the blender or food processor in the order listed and blend just long enough to form a smooth batter.
3. Heat a large frying pan over medium-low heat and add approximately 2 tablespoons of the coconut oil to the pan.
4. Using a ¼-cup (80 ml) measuring cup, pour batter into the pan to form pancakes. You can usually cook four pancakes at a time, but this depends on the size of your pan.
5. Cook each pancake for approximately 3 minutes or until the edges begin to brown, flip, and cook for an additional 2–3 minutes.
6. Continue cooking pancakes, being sure to add 1–2 tablespoons of coconut oil before each consecutive batch to prevent sticking.
7. Serve pancakes with fresh fruit or simply by themselves.

Batch Cooking and Leftovers: Freeze pancakes on a waxed paper–lined baking sheet, then transfer after frozen to Ziploc bags.

The batter is nearly identical to Plantain Muffins, so do a double batch of batter and make muffins with the other half.

Make It a Meal: Serve topped with chopped fruit and a side of scrambled eggs or Vegetable Egg Scramble with Avocado and Salsa.

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