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Plantains are a healthy starch worth loving. They’re gentle to digest, not for those on the GAPS diet but for those who flourish with Paleo or the AIP diets, and amazingly they are so starchy that very little flour is needed when baking with plantains. Similarly, you can make plantain recipes work without eggs. So they’re excellent for those with certain eating restrictions.
Cricket flour is a hot new insect-based flour worth loving if you’re open minded, sustainably focused and enjoy the flavor of buckwheat. Read more about this grain-free flour substitute and how to best source it. However, I have noticed that most Americans dig in their heals and refuse to eat insects. If you belong to this majority, the following recipe offers an AIP-friendly alternative. (Coconut flour can be substituted in for the cricket flour.)
And now, let’s jump right into this recipe that is made just for you, my AIP, egg-free, nut-free, dairy-free friends!! May you enjoy all that you can have!! This recipe is all about living it up within the boundaries that help you to flourish and heal.
- 2 whole plantains black!! or close to black in color, fully ripe
- 1/4 cup coconut oil melted
- 1/4 cup cricket flour follow the above link for sustainably-sourced cricket flour; or substitute coconut flour
- 3 T. filtered water
- 2 tsp. gelatin Great Lakes or Vital Proteins brands
- 1 tsp. cinnamon
- optional scant NuNaturals stevia powder to taste, or use 1 T. honey, if preferred
Place the water and melted coconut oil into blender.
Add the peeled plantains and all remaining ingredients.
Blend on low speed until the puree is smooth, 30-50 seconds, using the pulse button or scraping down the sides as needed.
Melt 1 T. coconut oil in a hot cast iron skillet and pour in the first batch of batter in rounds, turning the heat to medium-low once the batter is poured in.
Allow the edges to dry out a bit and some bubbles to form, as you would with traditional pancakes, then flip and cook on the second side.
Proceed in this manner until all the batter is cooked, keeping the first batch warm in a 200 degree oven until ready to serve. Garnish as desired. (I garnished the above pictured pancakes with lightly sweetened coconut butter.)
This recipe makes 7-8 medium size pancakes. It can serve 3-4 people if you have side dishes of meat and condiments. If you want a big plate of pancakes for each person, then this recipe will serve 2. The recipe can be doubled.