Prebiotic Powerhouse Plantain Pancakes

These plantain pancakes are a prebiotic powerhouse, thanks to the resistant starch in plantains. Resistant starch is a type of fiber that feeds the good bacteria in your gut, promoting a healthy digestive system. These pancakes are also gluten-free, grain-free, and dairy-free, making them a great option for people with food allergies or sensitivities.

I first encountered plantain pancakes when I was traveling in Central America. I was immediately hooked on their sweet, slightly savory flavor and their soft, fluffy texture. When I got back home, I started experimenting with different recipes, trying to recreate the perfect plantain pancake. After many failed attempts, I finally developed this recipe, which I believe is the best plantain pancake recipe out there.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 ripe plantain, peeled and mashed
• 2 eggs
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 tablespoon coconut oil, melted
• Optional: 1/4 cup chopped nuts or berries for topping

Instructions

1. In a large bowl, combine the mashed plantain, eggs, coconut flour, baking soda, and cinnamon.
2. Mix until well combined.
3. Heat the coconut oil in a large skillet over medium heat.
4. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown.
6. Serve immediately with your favorite toppings.

Why It Works

• The combination of mashed plantain and eggs creates a batter that is both fluffy and tender.
• Coconut flour adds a slight sweetness and a nutty flavor to the pancakes.
• Baking soda helps the pancakes to rise and gives them a light and airy texture.
• Cinnamon adds a warm, spicy flavor to the pancakes.
• Coconut oil adds a richness and depth of flavor to the pancakes.