Well here we are, deep into fall and I have finally given into the pumpkin spice mania. I honestly have been so busy the last month that I am only just now settling into the idea of fall to begin with. However, now that the weather is consistently cool and we have switched over from thinking about halloween to Thanksgiving, I am actually starting to get excited about the holidays and the fun of fall and winter. This past weekend I enjoyed my first low key weekend in quite a while and to celebrate we had brinner… my all time favorite thing. Breakfast for dinner. So in honor of the occasion I decided to whip up something to match the season. These little pancakes are really more of a fritter than a pancake. They are not overly sweet, unless you add maple syrup, but they are comforting and their hint of spice is just right.
Are you excited about fall? Do you love all things pumpkin spice? Let me know in the comments below!
Pumpkin Spice Pancakes (AIP/Paleo)
- 2 Ripe Plantains
- 1/2 Cup Pureed Pumpkin
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1 tsp Vanilla Extract (optional)
- 2 TBS Coconut Oil
- coconut butter (optional)
- Maple Syrup (optional)
In a food processor combine your ripe plantains, pumpkin, cinnamon, cloves and optional vanilla. Blend until a mostly smooth, thick batter forms. Over medium heat melt your coconut oil in a medium frying pan. Spoon enough batter into the hot pan to create a small pancake. Cook for about two minutes on each side or until golden brown. Continue until all of your batter is gone. Drizzle with coconut butter and maple syrup and enjoy.
These look so good, but do they cook easily in a normal pan (not non stick) I’ve tried so many AIP pancake recipes and they just fall apart 🙁
These smell amazing! I can’t get them to stay together though – any suggestions?
These pancakes are really very tasty. You can eat them at breakfast in the morning or in the evening. They are very good.
They have great flavor but they were basically just a pile of mush on the plate. Wouldn’t stay together. Good thing kids don’t care what it looks like because they were yummy
Any suggestions to get them to stick?
I have made plantain pancakes many times and find that using them very green, not ripe is key to getting a more mainstream pancake consistency; as they ripen, the sugars make them mushy.
The flavor is good, however, I wonder if something is missing from the ingredient list, say coconut flour or something. They do not stay together, you cannot flip them over. This one was a fail.
I made something like these today (2 ripe plantains, a little less than a cup of leftover roasted red kuri squash, a drizzle of avocado oil, salt and spices) and they’re more like fritters. Did them on medium low heat, made stre my pan stayed oily with coconut oil and did about 7-9 min a side. Still softer than a pancake but did the trick to satisfy my Sunday breakfast cravings.
I’ve made these twice. First time I used green plantains, and they stayed together just fine, they were more like a fried plantain than a pancake. The second time I used 1 ripe plantain and a greenish banana. They stayed together and were like an actual pancake. I think the key to non traditional pancakes is a lot of fat in the pan, and a long time at a lower heat.
Comments are closed.