This grain-free, gluten-free pancake recipe was passed down from family and is a true breakfast revelation. Made with resistant starch from green or ripe plantains, it provides sustained energy without causing digestive heaviness, gluten sensitivity, or blood sugar spikes.
Ingredients
- 2 large free-range organic eggs
- 1 ripe plantain (peeled and sliced)
- 2 teaspoons extra-virgin coconut oil (melted)
- 2 teaspoons pure Canadian maple syrup or raw honey
- 1 teaspoon pure vanilla extract (or ½ vanilla bean)
- 1 rounded teaspoon aluminum-free baking powder (or ¼ tsp baking soda)
- Pinch of unrefined sea salt
- Pinch of ground cinnamon (optional)
Directions
- Place all ingredients into a high-speed blender.
- Blend on medium-high speed for 30–45 seconds until the batter is silky smooth and bubbly.
- Heat a cast-iron skillet or non-stick pan over medium-low heat with a dab of coconut oil.
- Pour batter into 3-inch rounds. Cook for 2–3 minutes until small bubbles appear on surface, gently flip, and cook other side for 1–2 minutes until golden brown.
- Serve warm topped with fresh berries, coconut butter, or a light drizzle of pure maple syrup!
