So many people suffering from food allergies and sensitivities … I feel blessed to live in a time where alternative flours are so easily attainable !!!! These pancakes are seriously delicious and virtually allergy free!
1 1/2 cups plantain flour, I use Barry Farms
3 eggs, can omit and just up the coconut oil by a tablespoon and add additional 1/4 cup water
1/2 cup coconut milk
1/4 cup water
3 tablespoons melted coconut oil Or ghee
1 tablespoon maple syrup or honey (can omit)
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
– Combine all ingredients in blender and pulse until combined. Place batter in bowl and allow to rest for at least 5 minutes. Can whisk in additional water if batter is too thick but only do so a tablespoon at a time.
– Heat griddle and brush with coconut oil or ghee
– Cook pancakes as usual.
– If freezing spread on parchment paper and allow to cool before you place in freezer bags.