Chronic Wellness: A Personal Journey: Recipe: Plantain Pancakes

There are a billion grain-free or 'alternative' pancake recipes on the internet.

I've tried about half of them, and this is a blend of several recipes that have pleased me.

Pretty much every ingredient can be substituted with something different, and the quantities are loose suggestions.

You will need:

1 yellow plantain, peeled and cut into chunks (I keep bags of chunked plantains in my freezer for pancake emergencies)
2 eggs
1/3 cup coconut milk
1 tsp baking powder
1 Tbsp almond butter
1 tsp vanilla
1/3 cup almond flour (I actually used closer to 1/2 cup in this version--needs depend on plantain size and which planets are in retrograde)
1 tsp cinammon

If you've never used plantains in cooking before, this is a great way to start. Basically, they look (and taste) like big, sturdy bananas. Unlike bananas, they are rarely eaten raw (they taste better cooked) and the green ones (not fully ripe) are starchy, almost like potatoes (they make great chips and 'tostones' are a little like french fries). I had a frozen ripe one standing by (already cut).

If you have a fresh plantain (heck, even a regular banana would probably work), go ahead and cut that up. If your plantain is frozen, thaw it first. Place it in a blender with 2 eggs and 1/3 of cup of coconut milk. Blend until smooth.

Now, transfer the batter into a mixing bowl and add the rest of the ingredients: baking powder, almond butter, vanilla, almond flour, and cinnamon. Feel free to adjust quantities as desired (want thicker pancakes? Add more flour! Want thinner ones? Add more coconut milk. Want it sweeter? Toss in something sweet. Don't like cinnamon? WHAT? WHAT IS WRONG WITH YOU?? I'm kidding. We're all entitled to our opinions, no matter how wrong they are. The point is, pancakes are easy to modify. The stakes are very low here.