Blueberry Pancakes
These Blueberry Pancakes are my go-to recipe any time blueberries are in season and on sale. I mean, not that there’s anything wrong with eating them by the handful, but sometimes you gotta vary things up a bit, right? And when I think of blueberry recipes, it’s pancakes, not pie, that immediately comes to mind and makes my mouth start watering. This recipe also works well with frozen blueberries (just let them thaw first) or even canned blueberries (just drain and rinse). If you have trouble finding plantains where you live, my first recommendation is to check local Asian or Hispanic markets. If that fails, you can use another two small bananas as long as they’re green. The flavor will be different, but the consistency should be about the same.
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Blueberry Pancakes
Ingredients
- 1 green plantain peeled and chopped
- 2 small banana peeled and sliced
- 4 medium eggs
- 1/2 cup cashew butter
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup blueberries
Instructions
- Combine all of the ingredients except the blueberries in a high-speed blender and process until smooth.
- Grease a skillet or griddle over medium-high heat (I prefer to use coconut oil).
- Mix in the blueberries, then pour the batter in 1/4 cup rounds onto the skillet or griddle and cook until golden-brown on bottom, about 5 minutes.
- Flip and cook the other side, about 5 minutes.
Eggs aren’t AIP compliant. What do you suggest we substitute for recipees such as pancakes?
Some bakers have had success with gelatin eggs (you can Google the recipe), but I’ve never tried it personally. Not all of my recipes are AIP-friendly or easily-adaptable, but if you do try to adapt this one, let me know how it goes!