I developed these pancakes to accommodate those with various food intolerances. Being free of gluten, grains, diary, eggs, nuts, seeds, corn, soy, and other additives, these pancakes are perfect for individuals in which those foods trigger an inflammatory response.

We have many patients that have food sensitivities to eggs so I have used ground flaxseeds to hold the pancakes together in place of the potentially antigenic eggs. If you have not used flaxseed as a binding agent in baking, you are in for a treat as it yields a delightful texture! These are delicious in sweet or savory applications. We often use them as sandwich buns.

Ingredients

1 1/3 cup plantain flour

1/4 teaspoon unrefined salt

1 cup water

2 tablspoons coconut oil, melted

3 tablespoons ground flaxseed

8-9 tablespoons water

extra coconut oil for cooking

Method

In a small bowl, combine 3 tablespoons ground flaxseed and 8 tablespoons water. Stir and set to the side so that the flaxseed absorbed the liquid. This takes about 5 minutes.

Meanwhile, in a medium sized mixing bowl, combine the plantain flour and salt. Stir in the 1 cup of water and stir until combined. Stir in the melted coconut oil and flax eggs until well incorporated. Thin the batter out with additional water, if needed.

Heat a skillet or saute pan over medium heat. Generously grease the pan with coconut oil; it is important to have plenty of cooking fat in the pan to prevent sticking and yield the best flavor. Prepare the pancakes by pouring 1/4 cup of batter into rounds onto the cooking surface. Use the back of the spoon to gently flatten the pancakes. Once the bottom layer is golden brown and bubbles are starting to form on the surface of the pancake, flip the pancake. Cook until golden brown on the other side and the pancake is fully set. Serve immediately in your favorite sweet or savory application. Store leftovers in an airtight container in the refrigerator.

Makes about 10 pancakes.