I make a double batch of my Perfect Paleo Pancakes about once a week. Of all the recipes Ive ever posted, these are probably the only ones that I make regularly and that I havent slowly changed how I make them over time. But, I have discovered some awesome tips along the way... Unlike other paleo-friendly pancake recipes out there, mine are nut and seed-free. The secret is green plantains. They are light and fluffy, hold together really well, and Ive been told that theyre better than regular pancakes! They are a breakfast staple for both of my kids, plus my husband eats them once or twice per week and we have Breakfast for Dinner Night a few times per month. Ive probably made them close to 100 times... in fact, I made them this morning!!! Well, recently, I discovered that they also make amazing WAFFLES! Yes, with no changes to the batter and just throwing on a waffle iron under the medium to dark setting, they make amazing waffles. As I mentioned, I make a double batch. I freeze them on baking sheets (lined with silicone liners but you could use parchment or wax paper). Once frozen, I place them in a freezer bag. I think theyre best reheated in a toaster (straight from frozen), but you can reheat them any way you want. One of the things Ive learned is that different plantains yield different colors of pancake. This time of year, the Guatemalan plantains give a really light colored pancake. Whereever our plantains come from in the winter makes darker pancakes. Theyre all good, but they do look quite different. I think its different species of plantain that makes the difference, but since they arent labelled I dont know which species are the ones that make the best pancakes (and honestly, I cant tell the difference to look at the plantains either so I only know once theyre made). Sometimes when my plantains are extra extra green, I add an extra egg. If I ever end up with plantains that are starting to ripen, I subtract an egg (remember, this is a double batch). Theres also a YouTube video that I made about plantains and how to peel them at the end of the Perfect Paleo Pancake recipe post. One of the other things Ive learned is that theres a big difference in how light and fluffy they are if you blend the plantain and egg first before adding coconut oil compared to blending all the ingredients all at once. Its an extra step to blend just the plantain and egg first, then add the remaining ingredients, but its worth it. Oh, and waffles! So, here why I LOVE LOVE LOVE to make waffles instead of pancakes. It takes about one quarter the amount of time on my waffle iron. I bought a pretty high end waffle iron, one with a bronze nonstick coating instead of Teflon, so it doesnt require any oil or nonstick spray to keep the waffles from sticking. And it makes four large square waffles at once, so a double batch cooks up in about 25 minutes if Im making waffles compared to about 90 minutes in two large frying pans if Im making pancakes (plus no turning, the waffle maker beeps at me when its done so I can do something else and they wont burn... just awesome). Ive basically saved myself an hour every week and with how precious my time is these days, thats just amazing. So, those are my pancake/waffle tips. Really, this recipe is the one Im most proud of (even though developing it was mostly by accident). Have you tried it? Discovered any tips of your own? Recipe: thepaleomom/2012/09/perfect-paleo-pancakes.html PIN it: pinterest/pin/120752833730056467/ My Waffle Maker: amazon/gp/product/B001CHL3Q0?ie=UTF8&camp=1789&creativeASIN=B001CHL3Q0&linkCode=xm2&tag=wwwthepaleomo-20 My Favorite Silicone Baking Sheet Liner: amazon/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=wwwthepaleomo-20 About Green Plantains: https://youtube/watch?v=rz4shev1w-U
Posted on: Wed, 11 Jun 2014 15:00:01 +0000
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