Here it is! My recipe for egg-free plantain pancakes made with fresh green plantains. Since posting about this on my Facebook, Twitter, and Instagram, I've gotten a lot of requests for the recipe. Apparently, autoimmune paleo pancakes are in high demand!
I understand. Since starting the AIP, I have struggled quite a bit with food angst and boredom. I feel like my creative license in the kitchen has been revoked, and I often feel uninspired when cooking. Sure, I really miss my "benign cheat" meals like arepas (corn and cheese), Colombian empanadas (corn), and even just a few bites of rice and beans with a nice churrasco steak, but I really really miss being able to cook with peppers, using sriracha, my seed-based spices like cumin, and being able to snack on tomatoes. It's strange to not be able to eat eggs -- I realize now that I took them for granted, and that I relied heavily on them as a quick protein source.
Last year, I posted a recipe for pancakes made using plantain flour. I'd gotten a number of requests for a version using fresh green plantains instead of the flour. I wasn't motivated to try it, though, until I went AIP. The gelatin replacement works with the flour recipe, but the texture is WAY better with pureed plantains.
This recipe is simply an adaptation of my other recipe. It's basically the same, but with fresh pureed plantain instead of the flour, and with less liquid added.
I got the idea to use gelatin as an egg replacement from this website. However, I found that my method for preparing the gelatin is MUCH easier and works just as well (if not better). With 4 Tbsp of gelatin, using their recommended water amounts just isn't enough to bloom and dissolve all the gelatin without clumps.
Notes about this recipe
- The texture is not 100% light and fluffy like regular pancakes. Sorry, but remember that this recipe is using pureed plantains and gelatin -- they aren't going to taste like Bisquick ;-). I am pretty sure that using eggs would result in fluffier pancakes. I'll try it once I'm off AIP.
- The interior of the pancakes will still be slightly gooey due to the gelatin. I still think they are amazing, and so does my husband. If you want, you can cook them for even longer (about 10 minutes each side) to get the interior firmer and the exterior crisper, but I don't like to do this myself.
- The overall texture of these is a little springy -- you may have to work a bit to cut into them with the side of your fork. That's thanks to the gelatin.
- Remember: these are savory pancakes. There is no added sweetener and you can tell that they taste a bit "green". But it works really well, trust me! Especially with some real maple syrup on top and some fruit on the side, mmmm!
- Despite all of these caveats about the texture, both my husband and I LOVE eating these, and the texture is a big improvement over my version that uses plantain flour.
- If you can eat eggs, I would suggest using 3 or 4 eggs and to check the consistency of the batter to see if it needs any water. I will experiment with an egg version later.
Egg-Free Green Plantain Pancakes
Prep time: 5 minutes
Cook time: 10 -15 minutes
Total time: 15 - 20 minutes
Yield: about 12 large pancakes
Ingredients (find out where to buy below recipe)
- 2 green plantains (about 2 cups pureed)
- 3 tsp pumpkin spice blend, cinnamon, or vanilla extract
- 1/4 tsp unrefined salt
- 3/4 tsp baking soda
- 6 Tbsp coconut oil
- 4 Tbsp gelatin (I recommend the red can of Great Lakes (grass-fed). DO NOT USE GREEN CAN)
- 3/4 cup filtered water
- few Tbsp coconut oil, for cooking
- You will need a good blender to make this recipe. Begin by peeling the plantains and slicing into pieces about 1 inch wide. To peel, use a knife to cut both tips off, then cut the plantain in half or in quarters. Next, use your knife to cut a slit down the length of the fruit, being careful not to cut into the flesh of the fruit (it may come off with the peel if you do). Use your fingers to lift the peel off. Use your knife to help clean up any bits that are hard to remove with your fingers. Add peeled plantain pieces to blender.
- Add your seasoning of choice, salt, baking soda, and coconut oil to the blender. Don't turn it on yet.
- Prepare gelatin. **YOU CANNOT USE GREAT LAKES COLLAGEN HYDROLYSATE (green can) IN THIS RECIPE.** I recommend the RED can, since it comes from grass-fed cows. First, you need to "bloom" (wet) the gelatin, then melt it. To bloom, put the 3/4 cup filtered water into a small pot. Slowly sprinkle gelatin on top of water and watch that it soaks into the water. When you near the last of the gelatin, you will need to use a fork to stir the dry gelatin into the wet gelatin. I whisk it several times. Put pot on stove and heat over medium low heat while continuing to stir. Continue heating until all gelatin has melted and no clumps remain. Pour into blender with other ingredients.
- Pre-heat a large pan or skillet over medium heat. I use an anodized aluminum double-burner skillet that doesn't require greasing. If using a frying pan, heat a few Tbsp of coconut oil in the pan.
- Blend on high. Use a spatula to scrape down sides of blender to ensure that all of the plantain gets pureed. I usually have to scrape the sides down once or twice and blend for a total of about 60 seconds or so.
- Pour batter into your hot pan in desired size. Allow to cook for about 5 minutes, then flip. Cook for an additional 3-5 minutes then serve.
- This recipe will make about 12 large pancakes and is enough to feed 2 - 4 people. I like to top with fresh or cooked berries (cooked with a splash of water in a small pot until crushed easily) and a bit of grade B maple syrup. Non-autoimmune paleo topping options include creme fraiche, yogurt, or even some soft cheeses. I also like to pair these with a few slices of bacon for a great sweet and salty juxtaposition.
Recommended Tools and Ingredients
The following links for products that I used in this recipe are from my affiliate partners. My full affiliate disclosure is here. I will receive a small commission if you make a purchase after clicking on one of these links, but you pay the same price as everyone else. I appreciate your support and I only recommend products that I personally use and think you will love, too!
Real Salt is not refined and is available in a fine grind. Whenever I cook with salt, this is what I use. I use other types as finishing salts.
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