Apple Cinnamon Pancakes
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I love plantain pancakes. Banana pancakes, too. They’re just so easy! Throw everything in a blender, pour it on a pan, and get cooking. No gluten, no flours, just nutrient-rich produce. These Apple Cinnamon Pancakes bring some of my favorite fall/winter flavors to the mix for a truly comforting, borderline decadent breakfast. I like mine with a drizzle of maple syrup, but you can also top with fruit compote, butter, powdered sugar, or nothing at all!
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Apple Cinnamon Pancakes
Ingredients
- 2 large green plantain
- 4 eggs
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 large red apple shredded
- coconut oil for frying
Instructions
- Combine everything except the apple and extra coconut oil for frying in a blender and puree until smooth.
- Stir in the shredded apple.
- Heat the extra oil in a large skillet or griddle over medium-high heat. Using about 1/4 cup of batter for each pancake, cook pancakes in batches, flipping each one after the bottom has set and turned a light golden-brown.
- Serve warm with your choice of topping.