Paleo Plantain Pancakes
I'm not going to lie, it's not hard to persuade me to make pancakes. When we first heard about POW! Superfood Plantain Flour, the first thing Hilary made to try it out was pancakes, and then raved about them ever since.
What's super interesting about this flour is that plantains (green bananas) are a great source of resistant starch. That means the fiber moves through your tract untouched, which allows it to become food for probiotics and healthy bacteria in your gut. These are called prebiotics. If you don't heat this flour over about 130 degrees, it holds these resistant starch properties! This is great if you want to add some to a smoothie, or thicken a sauce (heated under 130).
OKAY, then. Let's do it. There's a super simple pancake recipe on POW's recipe site that we love, but here's our modified version that we're chowing down on for brunch as often as we can.
Here's how to make it
1 Cup plantain flour
1/2 Cup + 2 Tbsp water or nut milk
1 Tbsp Coconut oil, melted
1/2 tsp baking powder
pinch of salt
coconut sugar, stevia, or sweetener of choice
toppings: I chose a banana, maple syrup, and almond butter
Combine flour, egg, liquid, coconut oil, salt, and baking powder. Mix well. Add by 1/4 cup to a hot oiled skillet and cook until solid on the side that's down. Before flipping, add thin banana slices to the wet site, carefully flip.
Cook until both sides are cooked through, repeat with the rest of the mix.
Top with maple syrup, or combine maple with almond butter to create an almond maple glaze, drizzle, top with butter or ghee, and serve.