Description
Healthy Paleo and Vegan pancakes made with green plantain flour. These pancakes are thick, fluffy, moist and tender!
Ingredients
Scale
- 2 flax eggs*
- 1/2 cup green plantain flour (70g)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk yogurt
- 1-2 Tbsp honey (maple syrup for Vegan)
- 1 tsp vanilla extract
- 1-3 Tbsp water**
- oil for cooking
Instructions
- Make flax eggs. Let the mixture rest for 5 minutes to thicken.
- Combine all ingredients in a large mixing bowl, except water. Mix until well combined.
- Add 1-3 tablespoons water as needed to get the proper batter consistency (see notes).
- Add a small amount of oil to frying pan and preheat on medium heat.
- Pour one heaping tablespoon of batter per pancake onto frying pan. (You may cook more than one at a time.) Use a spatula or spoon to spread the batter out into a circle.
- Cover and cook on medium heat until the bottom is golden brown. Then flip and cook until done.
- Repeat until all batter has been used up.
Notes
*2 flax eggs = 2 Tbsp ground flax + 6 Tbsp water
**May need to add water to the batter, anywhere from 1-3 tablespoons. The batter should be thick but smooth.