Blueberry Plantain Pancakes
Got another recipe for you! This time, it’s one of my own. I’ve been making it for about a year now and I’m just getting around to posting it. So what’s great about these pancakes? They only have six ingredients, many of which you probably already have on hand. There is no complicated procedure involved – you just throw everything in the food processor. They are perfectly sweetened by nature – no extra sugar necessary. And of course, they’re yummy. This is one of my favorite things to have after a workout since it’s full of starchy carbs. Also pairs FABULOUSLY with the Cracklin Chicken that I link to in this post. Enjoy!
- 1 plantain, roughly chopped
- 1 egg
- 1/2 T vanilla extract
- 2 T of tapioca flour (could probably sub for other kinds of flour but I used tapioca)
- 1 T coconut oil (or other fat of your choice)
- pinch of salt
- 1/2 fresh blueberries
- 1-2 T fat for cooking (I recommend grass-fed butter!)
- Place all the ingredients except the blueberries in the food processor and blend until smooth.
- Once smooth, remove the blade of processor and fold in blueberries.
- Heat butter or other cooking fat in a non-stick pan over medium heat.
- Add batter to the pan. Feel free to make these as large or small as you'd like - they shouldn't fall apart when you flip them.
- Once the pancakes begins to bubble on top (after about 5-7 minutes), flip to other side and cook for another 3-4 minutes.
- If you cooked these in butter, they're all good to go right out of the pan. But extra toppings can obviously be fun!
- My batter generally comes out perfect for my preferences but if you feel it's too thick, you could thin it out with a tablespoon or so of a milk of your choice.