This is our go-to treat weekend breakfast. Slightly adapted from The Paleo Mom… Whether these are Whole 30 approved or not is really up to you. The official line is that they aren’t, but for me pancakes aren’t something I crave and I don’t have a problem with stopping eating them, so I chose to have them as part of a Whole 30.
Ingredients (makes about 4 pancakes):
Large yellow plantain (left for a week or so to ripen)
2 free range eggs
Vanilla pod (about an eighth of one opened and the seeds scraped out – you could use vanilla essence if you prefer :))
1/8 teaspoon baking powder
Pinch of salt
1 tablespoon of melted coconut oil plus extra for frying
For the topping:
Tablespoon melted ghee
Fruit of your choice (we usually go with sliced banana and berries – frozen ones are great and can be taken out of the freezer the night before)
Coconut cream (store it in the fridge and you’ll get a solid lump of cream at the top!)
First peel and chop your plantain and pop it in your mixer then add the eggs baking powder, salt and coconut oil and whizz it up.
Heat up your frying pan on medium and add coconut oil for frying. Once it’s hot add about a quarter of your mixer at a time for each pancake. They’re ready to turn when little bubbles start to appear on the top (although cooker heats will vary to watch it doesn’t burn). Once turned cook on the other side for 1-2 minutes.
Serve up with your melted ghee poured over, the fruit, coconut cream and finally the crushed walnuts.
Boom! Brekkie ready 🙂