There’s a secret ingredient in these pancakes you might not have on hand but is 100% worth adding to your list – plantain. Plantain is easy to find in almost every grocery store, is auto-immune and digestion friendly and a less sweet option vs your normal banana. The plantain keeps these low-sugar and so light and fluffy.  They can be made in under 10 minutes and you can almost guarantee I’m whipping them up on a Saturday morning. Top off with some almond butter, maple syrup and berries and you have your perfect weekend ‘treat’.

Paleo Protein Pancakes

Ingredients

Serves 2

• 1 large green plantain, peeled
• 2 eggs
• 1 tsp vanilla (optional, but recommended)
• ¼ tsp baking soda
• 1 tsp cinnamon
• Coconut oil for cooking
• Optional: 2 tbsp almond butter or 1/4 cup coconut flour for extra fibre (add 1/2 cup almond milk if using coconut flour)
• Toppings: almond butter, berries, hemp hearts, pumpkin seeds

Directions

• Cut the plantain. Sometimes it’s easier to slice into thirds before peeling.
• Place the sliced plantain, eggs, vanilla, baking soda in a blender.
• Blend until you have a smooth batter.
  
• Melt the coconut oil in a pan over medium heat.
• Once the oil has melted and the pan is hot, use 1/3 measuring cup to pour the batter onto the pan.
  Cook until the bottom edges of the pancake are golden brown, then flip the pancakes and cook the other side for 1-2 minutes, or until the pancakes are cooked through.