Description
A summer paleo pancake recipe, made with banana and plantain, eggs, coconut, and spices, topped with tangy pluots. Awesome for breakfast, great for a group, and the leftovers make a great pre- or post-workout snack.
Ingredients
- FOR THE PLUOTS:
- 4 whole Pluots (any Stone Fruit Will Probably Work)
- 1 Tablespoon Coconut Oil
- ⅛ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Vanilla
- FOR THE PANCAKES:
- ½ cups Unsweetened Shredded Coconut
- 5 whole Eggs
- 1 whole Banana
- 1 whole Ripe Plantain
- 1 teaspoon Lemon Zest
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Vanilla
- 1 pinch Sea Salt
- 1 teaspoon Coconut Oil
Preparation
For the pluots:
Wash and cut the fruit into slices. Heat a skillet or pot over medium-low heat. Add coconut oil to melt. Add the fruit, and sprinkle with spices. Mix well. Stir occasionally while cooking the pancakes.
For the pancakes:
Preheat oven to 200ºF. Place a baking sheet inside.
Place a cast-iron pan over low heat. (Nonstick works, too. Or a griddle pan, if you have one.) Place shredded coconut in a blender. Grind to a coarse grain. (If it sticks to the sides, scrape the sides of the blender with a spatula.) Add in the rest of the pancake ingredients, except coconut oil. Blend into a batter.
Turn pan heat to medium and add coconut oil, spreading until coated. When pan is hot, pour batter into pan. When bubbles reach the surface, flip the pancakes. I cook about 1 minute on each side. When pancakes are done, place on baking sheet in the oven to keep warm. Repeat with remaining batter.
Serve pancakes with fruit on top. Yum.
Note: I always add pancakes in a clockwise direction. That way, it’s easy to remember the order they were added, and which pancakes have been sitting the longest.
