Banana Spice Pancakes
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Pancakes. The quintessential breakfast. Is there any food more comforting in the early hours of a Sunday morning? Warm, savory, and fluffy, paired with maple syrup and maybe a pat of butter or dollop of whipped cream. Sausage or bacon for a bit of protein. I can’t think of a more enticing start to the day. These Banana Spice Pancakes use my go-to pancake batter of bananas and plantains, but introduce some warming winter spices into the mix.
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Banana Spice Pancakes
Ingredients
- 4 medium eggs
- 1 green plantain chopped
- 1 large banana chopped
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mace
- 1/8 teaspoon sea salt
Instructions
- Combine all ingredients in a high-powered blender and process until smooth.
- Grease a skillet or griddle over medium-high heat with coconut oil.
- Pour the batter in 1/4 cup rounds onto the skillet or griddle and cook until golden-brown on the bottom, about 5 minutes.
- Flip and cook the other side, about 5 minutes, then serve with desired toppings.
I’m confused as to why these are posted in your recipes under AIP given that there are 4 eggs in the ingredients list and suggested served with a pat of butter or whipped cream.
You’re right, this recipe was mislabeled. Sorry about that! It’s Paleo but not AIP.