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.
    Servings Prep Time
    2people 10minutes
    Cook Time
    20minutes
    Servings Prep Time
    2people 10minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. Peel and cut the plantains into small pieces. Use a knife to cut the peel off if it is hard to remove.
    2. Place plantains, eggs, honey, vanilla, lemon juice, coconut oil, sea salt and baking soda last into a blender. Blend until the batter is smooth.
    3. Add the blueberries and stir the batter with a spoon.
    4. Heat coconut oil in 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)
    5. Cook the pancakes until till 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.
    6. Enjoy
    Recipe Notes

    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.

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