I discovered plantains about a year ago when one of our customers at the market told me about them. I had actually never heard about this fruit before then!
Plantains are part of the banana family but eaten green so therefore low in sugar. The great thing about them is that plantains have a high resistant starch content, meaning they feed the strains of beneficial bacteria in your belly! Food for our bacteria is called ‘prebiotics’.
As usual, we can do too much of the good thing. If we have an overgrowth of ‘bad’ bacteria an/or conditions such as SIBO, leaky gut and other digestive issues, it would be wise to get advice from a health care professional. After all, you don’t want to be feeding the bad guys as well!
I enjoy these pancakes usually once or twice a week- sweet or savoury. They’ve always been a hit with everyone so I invite you to try them out as well!
Please note that these pancakes don’t get fluffy & thick. They are more on the thing side but oh so delicious!
Ingredients (all organic/spray free) for 2-3 people
1 large green plantain
1 medium size egg
1 tblsp olive or coconut oil
splash of water
Peel the plantain and chop into chunks. Place in a high speed blender with all other ingredients until a smooth batter forms. You can either use a good quality non-stick pan (we love Solidteknics!!) or my preferred option is the oven. Pre-heat oven to 180 Celsius, place a sheet of baking paper on an oven tray and drizzle with a little oil. Pour the batter in circles on the sheet. I usually fit about 6 and I use 2 trays so 12 pancakes in total. Bake in the oven for about 10 minutes, flipping half way.
In a pan, simply heat a teaspoon of coconut oil on medium heat. Pour a little batter, depending on how big you like your pancakes. Once the top starts to bubble slightly, flip and cook for another minute or so depending on the size/thickness.
Then the fun begins! If you like savoury, top with avocado, tomato & our kim chi. Also amazing to have with fried eggs, rocket & cashew cheese! You could do anything really. Bacon goes well here too.
For sweet, I like to top with some whipped coconut cream, blueberries, a pinch of cinnamon and a drizzle of maple or rice malt syrup. Or some nut butter & toasted coconut. Again, anything goes.
I’d love to hear from you & your favourite way of eating plantains!
Leave a comment below to share your creations!
In bubbly health,