Today’s pancakes are from Jessie. This girl has some serious skills behind the camera. And in the kitchen! Like so many of the bloggers featured this month. And she’s a sweetheart and always willing to answer even my most stupid camera questions. I am loving these pancakes she made and I cannot wait to try them.

~~~~~~~~~~

Hi, I’m Jessie from Living Mostly Meatless. I’m a professional food & features photojournalist & freelance food photographer based in the Chicago Suburbs. As you’re probably guessing from the blog title, I’m also 5-day-a-week vegetarian. Through my blog I share my passion for health food. Sometimes it has meat, mostly, it doesn’t. Sometimes, there is cake.

There’s always a few recipes floating around in my mind that I’m dying to make. This one has been simmering for about six months so you can imagine the anticipation when I finally got around to buying the ingredients to make it. I’m honored to be sharing it here with you today. It’s a very special recipe. I’m half French and my husband is half Puerto Rican. I wanted to combine our cultures to make the perfect breakfast treat. Galettes actually originated in the town that my great, great, great grandparents grew up in. (Brittany, FR) And if you’ve ever been to Puerto Rico you’ve likely tried Mofongo or Tostones which are both made with plantains.
If you’ve never tried a plantain they are sort of like a banana mixed with a potato. They tend to pick up the flavor of whatever you add to them, making them a fun ingredient to play with. Sweet plantains are just overripe plantains, so if you can’t find them, put a ripe plantain in a paper bag for about a week. It’ll ripen just like a banana, except you want this to get black before you use it.

French Galette Pancake
Serves 4
5 minutes

6 tbsp oat bran (not oat meal)
6 tbsp fromage blanc or low fat cream cheese at room temp
4 egg whites

Mix all ingredients together in a bowl. Heat a nonstick 9″ skillet to medium. Take 1/4 of the mixture out of the bowl and pour into the entire bottom of your skillet. Cook like you would a pancake, wait for the bubble for form in the middle then flip. Cook for an additional minute then slide onto plate.

Spoon sweet plantains and sauce onto half of the galette, fold over other side and top with whipped cream.

Sweet Plantains in Butter Rum Sauce
serves 4

2 sweet plantains
2 tbsp dark rum (I used Bacardi Gold)
1/2 cup unsalted butter
1/2 cup sweetened almond milk
1 cup of sugar
1/2 cup heavy cream

Peel plantains and cut into 1/2 inch round slices. Heat skillet to medium and add butter. Melt butter, then add the plantains and cook until brown on each side, about 2.5 minutes per side. Remove plantains from skillet, while leaving the butter.

Add sugar to butter and cook, while stirring, on medium until caramelized, about 4 minute. In a microwave heat rum and milk for 30 seconds. Add the milk and rum mixture to the caramel. Whisk to incorporate. Add plantains and simmer for 6 minutes. Remove from heat and add to your pancakes.

~~~~~~~~~~

Thanks for sharing these, Jessie! They would be so delicious for breakfast or dessert. 

Remember to follow along with all the pancakes this month, just click on the picture below!