Paleo Tatale (Plantain Pancakes)

Ingredients

• 2 large Ripe plantains
• 1/4 cup Coconut flour
• 1/4 cup Coconut milk
• 1/4 medium Onion
• 1/2 tsp Ginger
• 1/4 tsp Cayenne pepper
• 1/4 tsp Salt
• 2 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 large ripe plantains and mash them in a medium bowl until they are smooth.
2. 2Add the 1/4 cup coconut flour, 1/4 cup coconut milk, 1/4 medium onion (finely chopped), 1/2 tsp ginger, 1/4 tsp cayenne pepper, and 1/4 tsp salt to the mashed plantains. Mix everything together thoroughly until you have a smooth batter.
3. 3Place a 25.4 cm skillet on the stove and heat 1 tbsp of the 2 tbsp coconut oil over medium heat (176.7°C / 175°C).
4. 4Once the oil is hot and shimmering, pour about 1/4 cup of the batter into the skillet for each pancake. You should be able to fit 2-3 pancakes at a time, depending on your skillet size.
5. 5Cook the pancakes for 3 to 4 minutes on the first side, until the edges look set and bubbles start to form on the surface. Carefully flip the pancakes and cook for another 3 to 4 minutes on the second side, until they are golden brown and cooked through.
6. 6Remove the cooked pancakes from the skillet and place them on a plate. Repeat step 4 and step 5 with the remaining batter, adding the other 1 tbsp of coconut oil to the skillet if it becomes dry.
7. 7Serve the Paleo Tatale warm.

Substitutions

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