Pancakes are the epitome of a satisfying meal, and my family loves this recipe so much, we have them a few times a month as Breakfast for Dinner. Most gluten free mixes are full of questionable fillers, so I love knowing these are a super clean option that is relatively easy to prepare. Plantains are notoriously nutrient dense, packed full of prebiotic fiber that actually helps your digestion. The prebiotic starch feeds good gut bacteria. Also, plantains are extremely affordable— perfect for a budget meal.

These pancakes are not only gluten free, but also free of eggs and grains too. They are just as dense and crispy as my favorite gluten ones of memory past, and can really hold onto syrups and toppings. They make the perfect Saturday morning brunch, just add bacon and extra coffee. Cook’s tip: they dry out a bit the next day, so they taste best right after cooking. If you do need to reheat, use a toaster or pop them under the broiler for a few minutes.

INGREDIENTS

6 Green plantains (ripe ones will burn)

1/2 tsp baking soda

1/2 cup water

2 tbsp coconut flour

2 tsp ceylon cinnamon

2 tbsp vital proteins gelatin

2 tbsp vital proteins collagen

pinch of salt

RECIPE

1. Peel plantains and chop into 1 inch chunks.

2. Combine ingredients in a food processor or high-powered blender like the Vitamix (use the pummel attachment to help) until smooth. If the batter isn’t blending well, try adding a tablespoon of coconut oil and mix again. If the plantains are slightly yellow, skip this step as it makes them too runny.

3. Warm a non-stick pan to medium heat with butter, ghee, or coconut oil and drop in 1/4 scoops of the batter. Use the back of a spoon to flatten the batter into shape and press it gently into the pan.

4. Cook for 3-4 minutes on each side, until golden.

5. Serve with berries! I added a few tablespoons of maple syrup to simmering frozen mixed berries and added them on top. Bacon is always a welcome add-on too.