Plantain & Coconut Pancakes
Sonia! The Healthy Foodie
very ripe plantain
peeled and sliced
cream of tartar
Himalayan or unrefined sea salt
see this post for my mix
full fat coconut milk
refrigerated works best
toasted coconut shavings
unpasteurized liquid honey
Combine all ingredients in a small food processor and blend until very well combined.
Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.
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.
Very delicately flip the pancakes and continue cooking until golden.
Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
Garnish with coconut milk, a drizzle of honey and sprinkle with toasted coconut shavings, if desired.
Plantain & Coconut Pancakes https://thehealthyfoodie.com/plantain-coconut-pancakes/