Plantain Pancakes

Ingredients

• 6 very soft, blackened plantains, chopped
• 1 1/2 cup yellow cornmeal
• 1 cup buttermilk
• 1/2 cup all-purpose flour or gluten-free substitute
• 4 Tbsp. unsalted butter, melted
• 3 scallions, thinly sliced
• 1 small onion, chopped
• 3 Tbsp. fresh ginger, minced
• 1 tsp. salt
• Canola oil

Instructions

1. Mash the plantains in a large bowl until somewhat chunky. Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and combine.
2. Cover and refrigerate for 30 minutes.
3. Line a baking sheet with paper towels. Preheat a skillet over medium-high heat and brush with canola oil.
4. Ladle 1/2 cup of the plantain batter onto the skillet and spread out into a 4 inch circle. Cook for around 3 minutes per side or until golden brown. Repeat with remaining batter. Transfer pancake to baking sheet lined with paper towel to remove excess oil. Serve hot.

Nutrition per serving: 390 calories, 76 g carbohydrates, 20 mg cholesterol, 8 g fat, 6 g fiber, 7 g protein, 330 mg sodium, 23 g sugar.

Recipe from: foodnetwork.com