Oh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe. There’s my little boast for the day.
I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go. I have plantain chips in the dehydrator as we speak and made this fantastic pancake!
The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli. So good with my morning coffee for brunch! The original recipe comes from http://www.thepaleomom.com.
- 1 plantain (mine was black but I think you can use when green too)
- 2 eggs
- pinch salt 1/4 tsp baking soda
- 1 tsp vanilla
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup (optional)
- 1 pear shaved or thinly sliced
- dollop of yoghurt (can use DF option) to serve
- 11 seed & nut muesli to serve – omit for nut free version
- Cut and peel plantain (I had to slice the skin off)
- Blend all ingredients in high speed blender to make a batter.
- Fry in a frypan with a little coconut oil like you would a normal pancake.
- Serve with dollop of yoghurt, shaved pear and muesli.
Makes 3-4 pancakes.
Update: Here is a slightly different version of the same recipe…(ingredients below)
I went out to breakfast during the week and had a seed & nut granola served with chocolate almond milk. I used to make muesli a lot before I went grain free, so I was inspired to make it again, this time with just seeds & nuts. I really missed nuts & seeds when I was doing the AIP diet strictly, and whilst I know now too many nuts don’t agree with me, every now & again is ok. It also makes a great gift!
The quantities below are really just a guide – you can play around with the types of nuts and amounts. The amounts are arbitrary because that’s just the size of the packets I bought of each nut variety! You could also pre-soak and dry out in a food dehydrator first if you want activated nuts. I expect that they wouldn’t take as long in the oven then.
- 130g pecan nuts
- 100g macadamia nuts
- 150g walnuts
- 110g almonds
- 85g pistachios
- 1 cup shredded coconut
- 1/2 C pepitas
- 1/2 C sunflower seeds
- 1/2 C poppy seeds
- 1/2 C chia seeds
- 1/2 C sesame seeds
- 1/2C coconut oil
- 1/3 C maple syrup
- Preheat oven to 160C/320F.
- Place all nuts in a food processor and pulse once or twice to roughly chop them.
- Melt coconut oil and maple syrup.
- Add the pepitas, sunflower seeds and coconut to the nut mix.
- Pour the oil & syrup over the nut mix and stir it through.
- Spread out on a large oven tray lined with baking paper and put it in the oven for 10 mins.
- After 10 mins check the mix and stir it gently on the tray. Keep cooking for another 10 mins, checking and stirring regularly so the nuts on the top don’t burn and the ones underneath are toasted.
- Remove from oven when toasted.
- Stir in all the remaining seeds.
- Once it’s cooled either put in airtight container or serve immediately with a dollop of yoghurt or as you choose.
Muesli will keep best in the fridge.