Tough to beat this nutrient dense blood sugar regulating breakfast! This often becomes a mid-week dinner occasionally too. Plantains can also be sautéed or made into hash and browned over butter (Kerrygold or other clean full fat butter recommended) or coconut oil. Plantains are considered a resistant starch or fiber.
Benefits of Resistant Starches include:
- regulation of blood sugar (prevent spikes and drops)
- blood sugar regulation helps regulate and balance hormone levels
- prebiotic effect- feed the good bacteria in the colon
- Weight loss potential by reducing the appetite and helping to avoid over-eating
- this also can occur by helping balance hormone levels from better blood sugar regulation
Here are the instructions for the pancakes below courtesy of PaleoMom (click picture above to visit her website). Enjoy. We did!
- 2 large green plantains (about 2 cups pureed)
- 4 eggs
- 2 tsp vanilla
- 3 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- ½ tsp baking soda
- Extra coconut oil for frying
- (we added 1 tsp of ceylon cinnamon for added blood sugar benefits)
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender(preferred) or food processor (okay) with the eggs. Blend to form a smooth batter (if your blender has a smoothie function, that works well here).
- Add the rest of the ingredients to the blender or food processor and process on high for an additional minute (or 2-3 with a food processor to get a really good smooth batter).
- Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat. Pour batter into the frying pan until your pancake is the desired size.
- Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
- Flip! And cook on the second side for 1½-2minutes.
- Repeat with remaining batter, adding a little more coconut oil to your pan as needed.