As I mentioned in my last post, I’m fairly certain that eggs have been behind my ever-occurring acne breakouts. At least, since puberty ended. However, there’s also the chance that I was reacting to the source of the eggs (I was purchasing from a farm that apparently feeds their chickens soy. I didn’t know that and I’m DEFINITELY sensitive to soy). There’s also the chance that I’m only reactive to part of the egg. Most of the time, people who don’t tolerate eggs are reacting to the whites. So, I’m reintroducing eggs again, slowly this time, beginning with the yolks. Even if it does turn out that eggs are indeed the cause of my problem and it had nothing to do with what the chickens ate, I would at least like to know if I can use yolks when cooking. They’re like nature’s multivitamin and there are so many things you can do with just the yolks!
Which brings me to my new recipe for today… Plantain Pancakes. The plantain obsession is real and I don’t think it’ll go away for a bit. So let’s just see where it takes us, yes? 🙂
I haven’t felt like I’ve really had a “weekend” this whole semester – between work and continuing education classes for my personal training certification, I really haven’t yet. So today, I did Pancake Sunday. Involving egg yolks and plantains. What could be better!?
Silver Dollar Pancakes
Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Yield: 20-ish small pancakes, 2 servings
2 yellow-black plantains, peeled
2 egg yolks
1/4 cup almond milk
1 tbsp coconut oil
1/4 tsp baking powder
Pinch of sea salt
- Cut the plantains up into chunks, size doesn’t really matter. We just don’t want them whole.
- Place the plantain pieces, almond milk, and egg yolks into a blender or food processor (I just used my Nutribullet and it worked fine!) and blend until smooth.
- Scrape the sides of the blender to get everything to the bottom, and add the sea salt and baking powder. Blend one more time to get everything evenly incorporated.
- On low heat, melt the coconut oil in a pan on the stove and scoop large spoonfuls (I just used a dinner spoon) of the batter onto the warm pan. The low heat is essential because these WILL cook faster than you think!
- Once the pancakes freely remove from the pan with a spatula, about 2 minutes, flip them and let the other side cook up to 30 seconds. Remove the pancakes and repeat until the batter is gone.
- Serve with some maple syrup for a nostalgic and delicious breakfast!