Green Plantain (grain-free) Sunday Brunch Pancake
Prep time
Cook time
Total time
Equipment: high-speed blender like Vitamix or a good food processor, 15" non-stick ceramic skillet
Author: Magdalena Wszelaki
Serves: 2
Ingredients
- 2 medium size green or yellow plantains (if using yellow, be sure they are still firm), or 1.5lb
- 1 tablespoon lime juice
- ¼ cup of coconut oil, ghee or lard, melted
- generous pinch of sea salt
- 2 teaspoons ghee or coconut oil, divided
- Filling - sweet option (for 2)
- 1 cup mixed berries
- 2 tablespoons coconut butter
- 1 teaspoon lime juice
- 1 teaspoon vanilla essence
- pinch of sea salt
- Filling - savory option (for 2)
- 1 avocado
- 2 strips of bacon, cooked
handful of arugula leaveshandful of sprouts- Whipped Coconut Cream (optional)
- Coconut milk can, 13.66 oz (safe brands: Thai Kitchen or Native Forest)
- ½ teaspoon vanilla essence
- 3 drops of liquid stevia
How To Make
- Peel and slice up the plantain.
- Combine the plantain, lime juice, coconut oil and salt in a blender and blend until smooth. Add ⅛ of water if you need to help the blender blades work the batter.
- Melt 1 teaspoon of ghee in a ceramic non-stick skillet. If you use a cast iron skillet, the pancake might stick.
- Spread half the mixture in the skillet. I use hands to so that. Make the second pancake in the second skillet or after this one is done.
- Cover and leave an opening for the water to evaporate.
- Cook on low medium heat for 10 minutes or until the top is dry, then flip it.
- Cook for another 2 to 3 minutes or until browned.
- Serve with either sweet or savory filling.
Notes
To make the Sweet Filling:
1. Pulse all the ingredients in a blender.
2. Serve on top of the pancake.
To make Coconut Whipped Cream
1. Strain the liquid out of the can and transfer the coconut fat to a bowl. Add the vanilla essence and stevia.
2. Place the bowl in the freezer for 15 minutes. The coconut fat needs to be cold to turn into a whipped cream.
3. Take out of the freezer and whip it with a hand whisk until it gets light and fluffy (about 3 minutes). Use a hand mixer, if you have one. Blenders and immersion blenders won't work.
1. Pulse all the ingredients in a blender.
2. Serve on top of the pancake.
To make Coconut Whipped Cream
1. Strain the liquid out of the can and transfer the coconut fat to a bowl. Add the vanilla essence and stevia.
2. Place the bowl in the freezer for 15 minutes. The coconut fat needs to be cold to turn into a whipped cream.
3. Take out of the freezer and whip it with a hand whisk until it gets light and fluffy (about 3 minutes). Use a hand mixer, if you have one. Blenders and immersion blenders won't work.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/green-plantain-grain-free-sunday-brunch-pancake/