Plantain Pancakes or Waffles - Pantry Dish

Source: Suppers facilitator Jim Weber


plantain (getting ripe, yellow tending to brown, not green)
1⁄2 teaspoon
baking powder
1 tablespoon
coconut oil


Peel the plantain by cutting the top like a banana, then slice vertically and peel the skin away. Break into bits and place in a food processor or blender. Crack eggs into the food processor, add baking powder and blend until smooth, about a minute, scraping down the sides as needed.

For Pancakes: melt a 1/2 tablespoon coconut oil in a frying pan over medium-low heat. Pour the batter and cook covered for 3 minutes (when bubbles have formed and top batter has begun to set). Flip and cook for 2 more minutes.

For Waffles: this recipe covers a 4-Belgian Waffle maker. 

Make extra and freeze for a quick breakfast or low-Glycemic Index snack.

Whole 30 compliant.  (Recipe #633)