Egg-free pumpkin-spice plantain pancakes

A warm-spiced pancake on a cool morning is one of the small comforts that makes the elimination phase feel livable. You are asking a lot of yourself right now, cooking nearly everything from scratch while your body recalibrates. A breakfast that feels like an ordinary pleasure, not a sacrifice, is worth the few extra minutes.

The base here is green plantain, which gives a grain-free, nut-free batter that holds together and turns golden in the pan. Green plantains are a source of potassium and resistant starch, the kind of fiber that feeds the bacteria in your gut. The warm spices, cinnamon, ginger, and clove, are gentle on digestion and carry all the pumpkin-pie feeling without any of the seed-spices AIP sets aside.

One honest note. The original recipe is built on eggs and includes nutmeg and allspice, none of which belong in AIP Core. This version is rebuilt egg-free with a gelatin egg, and the nutmeg and allspice are simply dropped. The gelatin also quietly supports the gut lining, so the swap does double duty. Expect a denser, more tender pancake than an egg version, and treat the timing as a starting point rather than a guarantee until you have made it once in your own pan.

Ingredients

• 1 gelatin egg (1 tbsp grass-fed gelatin whisked into 3 tbsp warm water), or an extra 1/2 mashed green plantain in its place
• 2 large green plantains, peeled and chopped
• 3 tbsp coconut oil, plus more for the pan
• 2 tsp maple syrup
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp sea salt

Method

If you are using a gelatin egg, whisk the gelatin into the warm water in a small cup until it is smooth and beginning to thicken, then add it to the blender. If you prefer, mash in extra plantain instead and skip the gelatin.

Add the chopped plantains, coconut oil, maple syrup, baking soda, cinnamon, ginger, cloves, and salt to the blender. Blend until the batter is smooth.

Heat a little coconut oil in a skillet over medium heat. Pour the batter in 1/4-cup rounds and cook in batches, about 3 to 5 minutes per side, until set and golden. Without eggs the batter is more delicate, so let each side cook fully before you turn it, and flip gently.

Serve warm. A drizzle of maple or a spoon of coconut yogurt finishes them nicely.

*Adapted from acleanplate.com*

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*Provenance: source-derived (re-grounded). Method rebuilt in ARM's own words from the our-words-summary of the acleanplate.com recipe. Ingredient list used as factual reference. The source recipe is not AIP-compliant; eggs were replaced with a gelatin egg and nutmeg and allspice were removed for AIP Core, and these swaps are flagged for verification. Health framing written fresh from ARM's food-as-medicine approach. No third-party text reproduced. Source file: /Users/Christopher/Documents/Claude/01-Projects/ARM/aip-source-archives/a-clean-plate/pumpkin-spice-plantain-pancakes.md*