1 ripe plantain, peeled and chopped
3 tablespoons arrowroot flour
3 tablespoons coconut flour
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup full fat coconut milk
2 teaspoons gelatin powder
Coconut oil, for cooking the pancakes
1. Place the plantain, arrowroot flour, coconut flour, baking powder and sea salt in a food processor. Set aside.
2. Heat coconut milk in a small pan over medium-high heat for about 4 minutes, until hot but not boiling. Remove from the heat and sprinkle with the gelatin powder. Let it bloom for a couple of minutes, then whisk vigorously to dissolve the gelatin, ensuring there are no lumps.
3. Pour the coconut milk mixture over the dry ingredients and process for about 1 minute, until smooth and creamy. Use the batter immediately or cover and refrigerate for up to 12 hours in advance (prepare the night before for breakfast).
4. Heat 1 teaspoon coconut oil in a nonstick skillet over medium heat (increase the coconut oil if you are using a stainless steel skillet).
5. Drop 1 tablespoon of batter into the pan at a time. Spread the batter with a spoon so each little pancake is no larger than 2 inches wide and no thicker than 1/3 inch. Cook for about 1 1/2 minutes, until golden. Carefully flip the pancakes over with a spatula and cook for another minute, until golden.
*Serve hot with your favorite topping.
Yields: 3 Servings
