Spinach Raspberry Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 pancakes
Ingredients
Instructions
  1. 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).
  2. Transfer the plantain pieces in a colander and let cold water run over them until cooled and safe to handle.
  3. Preheat the oven to 350F.
  4. In a food processor add the coconut milk, spinach and the sliced plantain and process everything together. You may have to stop the food processor and scrape down the sides.
  5. Add the bananas, shortening, salt, baking soda and the lemon juice and process until a smooth batter is formed.
  6. Lastly, add the coconut flour with arrowroot powder and process until everything is well incorporated.
  7. Line a baking sheet with parchment paper and coat the paper with some coconut oil.
  8. Start forming pancakes by placing 2 to 3 raspberries per cake and covering them with 1 full tablespoon of dough.***
  9. Place pancakes in the oven and bake for 15 minutes on one side, gently flip them over and cook for 10 more minutes.
  10. Remove the pancakes from the oven, let them cool a bit and serve with ghee or coconut oil and maple syrup or honey.
Notes
*Omit raspberries and use 1 tablespoon of orange or lemon zest instead.

**Coconut oil can be used instead.

***I find using forming rings pretty helpful for this task.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-spinach-raspberry-pancakes/