I wanted my family to like these pancakes. They were just as advertised: easy to make, easy to cook, easy to flip. And completely grain free. No almond flour, no coconut flour. I highly recommend you try this recipe.
Here’s what mine looked like:
But the boys didn’t care for them. The plantain flavor shut them down. Spy and Jeff ate theirs. Q worked hard at cutting his into bits and moving it around in the syrup. All three declined seconds.
I thought they were good.
So the next weekend, I modified the recipe to something a bit more like the pancakes/waffles they already liked.
These went over well. Q sidled up to my printed recipe and groaned. But he ate these and asked for more. Spy and Jeff gobbled up all the extras. I made more so I could have leftovers. They sat in the fridge well and traveled as snacks (take two quarters and sandwich a little jelly in between).
My nefarious plan is to slowly reduce the amount of almond flour and maple syrup in them while simultaneously increasing the amount of plantain…
Plantain Almond Flour Pancakes/Waffles
1 large green plantain
1 cup almond flour
2 tsp vanilla
3 Tbsp butter, melted or coconut oil, melted
1/4 cup maple syrup
1 tsp baking powder
Cut the plantain into quarters, then peel. Throw it and all the other ingredients into a food processor. Turn it on and blend until you have pancake batter.
Now cook them like you would a normal pancake or use your waffle iron.