Pumpkin Spice Plantain Pancakes
interstitial cystitis
This post contains affiliate links. For more information, read my privacy policy.
These Pumpkin Spice Plantain Pancakes are a fun seasonal variation on one of my favorite recipes of all time. Plantain pancakes first came to me from The Paleo Mom and in the years since I have had more versions of them than I can count. Not all of them have been blog-worthy, but they’ve always been enjoyable. I meant to publish this version last fall, but it got a bit lost in the shuffle, and its not as if these spices are only good in autumn! Get your pumpkin spice on with these delicious grain free, dairy free, easy as pie pancakes.
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Pumpkin Spice Plantain Pancakes
interstitial cystitis
These Pumpkin Spice Plantain Pancakes are grain free and dairy free, but packed full of beautiful fall flavors.
Ingredients
- 4 eggs
- 2 large green plantains peeled and chopped
- 3 tablespoons coconut oil
- 2 teaspoons maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon sea salt
- coconut oil for frying
Instructions
- Combine all ingredients except the coconut oil for frying in a blender and process until smooth.
- Heat a splash of coconut oil in a large skillet over medium-high heat. Use a 1/4 cup measuring cup to pour the batter into the pan and cook the pancakes in batches, 3-5 minutes per side or until golden-brown and cooked through.