A cozy fall breakfast. Made with pumpkin puree, plantains, and eggs these waffles are moist, fluffy and ready to be topped with your 4 ingredient pumpkin whipped cream. A gluten-free grain-free paleo pancake recipe.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:makes 10 4 inch pancakes 1x
130 grams green plantain (about 1 cup chopped)
1/2 cup pumpkin puree (4 oz)
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 tablespoons coconut flour
a few drops of stevia (optional)
Pumpkin whipped cream
1/4 cup pumpkin puree
1/4 cup coconut yogurt
1 tablespoon maple syrup
1/8 teaspoon cinnamon
Preheat skillet over medium heat.
Chop plantain and toss into blender.
Add in eggs into blender.
Blend in remaining ingredients until smooth.
Spoon some batter into a small circle in the nonstick pan.
Give it a few minutes to cook on one side.
Then flip and allow pancakes to finish cooking on the other side.
Until you’ve achieved a slight golden-brown color.
Continue this until all the pancake batter is cooked.