Still craving something sweet but feeling that post-Thanksgiving bloat? We’re with ya!
This GF recipe is for all of you who are as obsessed with healthy eating as me. Due to dietary restrictions, I’ve had to do a 360 degree flip on my diet and find new ways to make healthy food taste good. It took some time to perfect, but below is my take on the gluten free breakfast pancake. And honestly, ask any of my friends who’ve tried them, these cakes taste even better than anything you’d order at your local diner!
- 2 green plantains
- 4 eggs
- 2 tablespoons of organic vanilla extract
- 1 tablespoon of organic maple syrup
- 1 tablespoon of rice milk (substitute: coconut milk, almond milk, etc.)
- 2-3 tablespoons of coconut oil
- 1/2 cup brown rice flour (substitute: coconut flour)
- 1/2 teaspoon baking soda
- Pinch of salt
- Optional: top it with organic maple syrup, almond butter, & fruit!
- The night before, peel the 2 plantains and boil them for 30 minutes. Refrigerate overnight.
- Remove seeds from center, chop up the plantains and puree them in a blender.
- Add 4 eggs to the puree, it should now be a dough consistency.
- Add organic vanilla extract, organic maple syrup, rice milk, coconut oil, brown rice flour, baking soda, & a pinch of salt and continue blending until fully mixed.
- Use a drop of coconut oil on the pan and cook for about 3-4 minutes on medium heat.
- Enjoy your plantain pancakes with organic maple syrup, almond butter or fruit toppings of your choice!