If our primal ancestors could have made pancakes I think this is the recipe they would have used. Provided, of course, they lived in the tropics, gathered some green plantains and had access to a kick-ass 1960’s blender.
Throughout my journey to eliminate grains and processed foods from my family’s diet, one of the biggest challenges has been finding delicious, nutritious and interesting breakfast alternatives. Believe me, bacon and eggs every morning gets old really quickly.
The first recipes I found used coconut flour and actually looked and cooked like real pancakes. Unfortunately they tasted funny and left a bitter after-taste. Next, we tried banana pancakes. They tasted great, but do not trust the pictures you see on the internet – there is no way to flip them and they never look like pancakes! This plantain recipe comes from The Paleo Mom. It strikes a perfect balance between flippability, taste and texture. She is not kidding when she says that these are the perfect paleo pancake.
- 2 green plantains, peeled ands sliced
- 4 large eggs
- ⅓ cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp Breakfast Blend Spice Mix
- In a kick-ass 1960’s blender, combine all ingredients. Blend until silky smooth, no lumps!
- Heat grill pan or large fry pan over medium heat. Using about ¼ cup batter per pancake, pour batter onto grill. Make sure you leave room to flip, don’t crowd the grill. Flip when you notice the edges beginning to look…cake like.
- Top with butter, berries, maple syrup, yogurt, or your other toppings of choice.
This pancake recipe is perfect for car camping, day hiking or even on a canoe trip, anytime weight isn't a very big concern. Mix the batter up ahead of time and freeze in a "Tupperware" type container. By the first or second morning the batter has thawed and is ready to go.
For backcountry thru-hiking and multi day trips, I bring Plantain Flour Pancake mix. It's a pain in the ass because I can only cook one at a time, but worth the effort.