When you hear the words chocolate and pancakes you probably think delicious, sinful, I want to but I won't. When you hear grain-free, gluten-free, nut-free and low-sugar you probably think taste-free, boring and I'll take one of those, please. Well, these Chocolate Chip Plantain Pancakes will change your thinking about healthy breakfasts for good! Green plantains are a better option than traditional pancakes because they don't spike your blood sugar, are rich in nutrients like potassium, beta carotene, B6, vitamin C and are packed with high quality fiber. These happen to be the easiest pancakes I have ever made. You basically put one plantain, 2 eggs and a few dashes of cinnamon into a blender and you are ready to rock! See below for more details.
1 green plantain
2 organic or pasture raised eggs
splash of gluten free vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of lemon zest (optional)
splash of unsweetened, vanilla almond milk
1/4 C dark chocolate chips*
coconut oil for cooking
*these Enjoy Life dark chocolate morsels have no preservatives, no scary ingredients and are allergen friendly. They happen to taste like magic and we eat them for dessert all the time!
- Peel the unripe, green plantain and place in a high speed blender.
- Add the eggs, vanilla, cinnamon, nutmeg and lemon zest (optional).
- Blend the ingredients on low/medium for a few seconds. If the mixture is too thick, add a splash of almond milk. It really depends on the size and ripeness of the plantain – the riper they are, the less milk you will need. The consistency should be the same as typical pancake batter.
- Once combined well, transfer to a bowl and incorporate the chocolate chips.
- On a medium/hot skillet, add 1 tbs coconut oil and spoon the pancake batter into the pan in 3" medallions. Cook on one side for 2-3 minutes or until little bubbles appear on the top of the pancake.
- Flip the pancake and cook on the other side for 1-2 minutes or until golden brown.
- Serve immediately with grassfed butter and maple syrup.