Ingredients

 

Fresh green plantains

 

2 Eggs

 

1/4 Cup Almond breeze milk or Silk almond milk

 

1 tablespoon vanilla extract

 

1/4 teaspoon baking soda

 

Pinch of salt

 

1/4 cup all-purpose flour or flour of choice (almond, whole wheat)

 

Delicioso organic coconut oil butter

 

California strawberries

 

Aunt Jemima pancake syrup

 

Skippy peanut butter

 

Recipe created by Lauren lipari

Instructions

 

Combine 2 large plantains, almond milk, eggs, and vanilla in a large bowl.

 

Blend all the ingredients together by using a blender, fork, or food processor.

 

In a separate bowl, combine the baking soda, flour, and salt.

 

Gently pour the wet ingredients into the dry ingredients and whisk until fully combined.

 

In a medium skillet over medium heat, melt a small amount of coconut oil or butter.

 

Pour about 1/3 cup of the pancake batter into the skillet.

 

Cook the pancakes until small bubbles form on the surface, then flip and cook for an additional 3 minutes.

 

Once done, remove from heat. Repeat until all the batter is gone.

 

Top with fresh cut strawberries, pancake syrup, or melted Skippy peanut butter if desired.