per 1 serving size (Recipe makes 9 servings)
Amount Per Serving
Calories from Fat 78
% Daily Values*
Total Fat 8.63
Saturated Fat 6.62
Polyunsaturated Fat 0.15
Monounsaturated Fat 0.27
Total Carbohydrate 17.27
Dietary Fiber 1.89
Vitamin A 11.03%
Vitamin C 12.33%
* Nutritional Values are estimated and may vary
I decided to kick of my day by making these, and plus I LOVE smoked salmon! I got the yummy biscuit recipe from the paleo queen herself (paleomg.com) and I must confess, mine came out like flat disks because the plantains I used were too big, otherwise, successfully delicious ;) Just use smaller plantains so that you get a thicker batter and a taller biscuit
Preheat oven to 350Â°F.
Cut the ends off the plantains, then use your knife to cut them in half length wise, and then peel the skin off, cutting off any excess skin that sticks to the plantains.
Place a skillet over medium-high heat, add 3 tbsp of coconut oil to heat up, then add the halved plantains to the skillet. Cook both sides for about 3-4 minutes until browned. Make sure not to burn them.
Add cooked plantains to a food processor and purÃ©e until they begin to clump together.
Then add maple syrup, coconut oil, eggs, and almond milk and purÃ©e until smooth. No clumps should be present at this point.
Now add coconut flour, cinnamon, baking powder, and sea salt to the food processor and purÃ©e one more time until you get a smooth batter.
Line a baking sheet with parchment paper, then using an ice cream scoop, scoop batter into the baking sheet (mine made 9 biscuits).
Place in the oven and bake for 20-25 minutes until slightly brown and completely cooked through.
When ready, bring biscuits out of the oven and let them cool for about 5 minutes.
Top with smoked salmon and veggies of choice. You can also enjoy these for