Pancakes that are grain-free, dairy-free and egg-free…it may be hard to believe but it is possible to enjoy pancakes while being on the elimination diet. I’ve been working on my version of pancakes ever since I started on the autoimmune paleo diet and my idea was to create healthy pancakes that could be enjoyed while on the AIP. Therefore, I’ve been experimenting with these spinach raspberry pancakes for a while and finally I am quite satisfied with the outcome and ready to present here my final version of these ridiculously healthy pancakes. While working on the recipe I found out that cooked plantains have that texture that helps to hold pancakes together and coupled with bananas they make a great grain-free and egg-free party! I also love the idea of hidden veggies, which I try to incorporate in many of my recipes.
As pancakes were created soon after societies started to consume grains, their variations range greatly, from taste to the ingredients used. However, in most societies the main ingredients used in making pancakes were flour, eggs and milk. None of these ingredients are permitted on the autoimmune paleo diet which makes a task of preparing pancakes pretty challenging. This version of pancakes is totally AIP compliant, as they are prepared by using allowed ingredients and can be served with sweet or savory foods. I personally like them with maple syrup and crispy bacon….yummy…
- 1 medium, slightly yellow, plantain
- 2 bananas
- 1 cup fresh spinach, loosely packed
- 24-36 raspberries*
- 3 tablespoons palm shortening**
- ⅓ cup coconut milk
- 3 tablespoons coconut flour
- 2 tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- Pinch of salt
- Ghee and maple syrup, for serving
- In a small saucepan bring water to a boil. Slice the plantain into 1 ½ inch pieces and cook over medium heat until tender when pierced with a fork (about 20 minutes).
- Transfer the plantain pieces in a colander and let cold water run over them until cooled and safe to handle.
- Preheat the oven to 350F.
- In a food processor combine the coconut milk with spinach, add the plantain pieces and process everything together. You may have to stop the food processor and scrape down the sides.
- Add the bananas, shortening, salt, baking soda and the lemon juice and process until a smooth batter is formed.
- Lastly, add the coconut flour with arrowroot powder and process until everything is well incorporated.
- Line a baking sheet with parchment paper and coat the paper with some coconut oil.
- Start forming pancakes by placing 2 to 3 raspberries per cake and covering them with 1 full tablespoon of dough.***
- Place pancakes in the oven and bake for 15 minutes on one side, gently flip them over and cook for 10 more minutes.
- Remove the pancakes from the oven, let them cool a bit and serve with ghee or coconut oil and maple syrup or honey.
**Coconut oil can be used instead.
***I find using forming rings pretty helpful for this task.