Plantain Pancake Fritters with Basil Salt

These pancakes are a great way to either use up leftovers or to meal plan. I cooked up about four plantains on a skillet the night before making these and in the morning made these plantain medallions into little fritter pancakes.

You could also use raw plantains as well but this recipe works better if you cook them first.

I topped them with some berries and a bit of basil salt. Common basil is a fantastic aid for digestion and bloating and I like to make a batch of finishing salt with it every once in a while to use in a variety of dishes.

Plantains, while fairy well known in many parts of the world, are lesser know in the United Sates but readily available in many common grocers including ShopRite and Aldi to name a few.

Although they are technically a fruit, plantains are more often than not used as a vegetable and in savory dishes. They taste a bit like a more dense banana and can be used either raw (green) or when ripe in a variety of meals from savory meals to sweet desserts.

Green plantains are also often dried and then ground up into a flour. It can be used as a delicious replacement for grain based flours in a variety of dishes. I like to use Jeb Foods Plantain Flour

Other Plantain recipes:

AIP Plantain Waffles

Plantain Upside Down Cake

Ground Beef Over Roasted Plantains

Plantain Pancake Fritters w/ Basil Salt

Ingredients:

(Serves 1)

• 1/2 cup pan cooked plantains

• 1 egg

• 1 tbsp tapioca starch (sub arrowroot)

• 2 tbsp cassava flour

• 1 tsp baking powder (optional)

• 1/4 tap cinnamon

• Dash of vanilla

• Pinch of salt

• 2 tbsp coconut oil for cooking

• Basil salt (for serving)

• Blueberries (for serving)

Basil Salt Recipe:

• 1/2 cup packed cup fresh basil

• 1 cup sea salt

Preparations:

• To make the basil salt, combine the salt and fresh basil in a food processor until a wet paste is formed and the basil is completely incorporated into the salt.

• Set it out on some parchment paper to dry for a few days. Once it’s fully dried, pour it into jars, seal and use as you wish.

• Heat a skillet with coconut oil over medium heat

• Add all of the ingredients to a food processor except for the coconut oil, basil salt and blueberries.

• Puree well scraping down the sides as needed.

• Use a cookie scoop or a spoon to add four spoonfuls of the batter to the hot pan.

• Cook on each for about three minutes. Then flip and cook for another minute or so.

• Remove from heat and serve immediately topping with a pinch of basil salt and blueberries.