Blueberry Lemon Pancakes

This most delicious yet healthy blueberry lemon pancake recipe uses plantains instead of flour. It is gluten and dairy free and Paleo compliant.

Prep Time 10

Cook Time 20

Total Time 30

Servings 2 people

2 green plantains
4 pasture raised eggs
2 tsp vanilla extract
1/2 lemon, squeezed (add additional lemon zest for extra flavor - only if using organic lemon)
1 tsp coconut oil
2 tbsp honey use more honey if you like your pancakes very sweet.
1 pinch sea salt
1 tsp baking soda
1 cup organic blueberries

Peel and cut the plantains into small pieces. Use a knife to cut the peel off if it is hard to remove.
Place plantains, eggs, honey, vanilla, lemon juice, coconut oil, sea salt and baking soda last into a blender. Blend until the batter is smooth.
Add the blueberries and stir the batter with a spoon. Make sure they they distributed evenly.
Heat coconut oil in a large skillet over medium heat until hot. Pour a scoop of the batter into the pan. (The amount will vary depending on if you like your pancakes, small, big, thick or thin)
Cook the pancakes until they are firm enough to flip (approx. 2 minutes), then flip the pancakes and cook the other side on medium-low until they are cooked through. Tip: To speed up the process use 2 frying pans simultaneously.
Enjoy

Tip: If you like your pancakes very sweet, try the first pancake to check if you would like to add additional honey to the batter.