{"id":541,"date":"2013-03-03T12:00:42","date_gmt":"2013-03-03T12:00:42","guid":{"rendered":"https:\/\/ranchodelicioso.com\/?p=541"},"modified":"2013-03-07T13:04:10","modified_gmt":"2013-03-07T13:04:10","slug":"plantain-pancakes","status":"publish","type":"post","link":"https:\/\/ranchodelicioso.com\/?p=541","title":{"rendered":"Plantain Pancakes (Updated)"},"content":{"rendered":"

\"3<\/a>We did a little research on the nutritional benefits of plantains when I made Plantain Latkes<\/a>. Earlier this week (update: now a few weeks ago, actually) I adapted a great gluten-free plantain pancake recipe from The Paleo Mom<\/a> that uses “extra virgin\u201d coconut oil, meaning its been extracted from the coconut kernel without any chemical or mechanical processes. The \u201cmedium-chain\u201d fatty acids in extra virgin coconut oil are thought to promote metabolism and reduce body fat. There’s a host of benefits and some precautions with regards to cooking with coconut oil on LiveStrong.com<\/a>.<\/p>\n

If you use green, unripe plantains like the Paleo Mom you won’t need the corn meal.\u00a0 While I enjoyed the natural sweetness of the ripe fruit and texture of the cornmeal I admit it’s odd to eat pancakes without syrup…just a nostalgic drizzle of honey will do the trick. We’re thinking of serving as a dessert at Anamaya, rollatini-style with sliced mango. Cielo.<\/em><\/p>\n

**Update:<\/span> I’ve now made this three times in three weeks and pretty much have the recipe down. Use a combination of coconut and olive oil in the batter and swap out coconut oil for butter or sunflower oi<\/em>l when frying. Otherwise coconut aroma overpowers the plantain.\u00a0 For frying, I prefer butter (as long as we’re indulging in dairy, right?).\u00a0 We were out of vanilla but cinnamon worked just as well.\u00a0 So nice with a mug of the locally harvested coffee “1820.”<\/em><\/p>\n

Recipe <\/strong><\/p>\n

Combine all ingredients except frying oil or butter in food processor. Lightly grease a large non-stick pan; turn heat on LOW. Spoon about 3 medium-sized dollops in pan and shape each in a circle to about 1\/2 inch thick. Flip pancakes when they start to bubble. Sprinkle with cinnamon and for those sweet tooths, a drizzle of honey.<\/p>\n

Ingredients<\/strong><\/p>\n