Plantain & Coconut Pancakes
Serves: Serves 1
 
Ingredients
  • ½ very ripe plantain, peeled and sliced
  • 3 whole eggs
  • ¼ cup coconut water
  • ¼ cup coconut flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • Pinch Himalayan or unrefined sea salt
  • ¼ tsp chai spice (see this post for my mix)
Garnish ideas
  • 1 tbsp full fat coconut milk (refrigerated works best)
  • 1 tbsp toasted coconut shavings (organic, unsweetened)
  • 1 tbsp unpasteurized liquid honey
Instructions
  1. Combine all ingredients in a small food processor and blend until very well combined.
  2. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
  3. Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.
  4. When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked.
  5. Very delicately flip the pancakes and continue cooking until golden.
  6. Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
  7. Garnish with coconut milk, a drizzle of honey and sprinkle with toasted coconut shavings, if desired.
Nutrition Information
Serving size: Nutritional Information does not include garnish
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/plantain-coconut-pancakes/