Plantain Coconut Blueberry Pancakes

2 large green plantains

4 eggs

3 tbsp coconut oil

½ tsp baking soda

½ tsp baking powder

2 tbsp shredded unsweetened coconut

¼ cup chopped pecans

½ cup fresh blueberries

1 generous pinch of salt

2 tbsp vanilla extract

1 tbsp additional melted coconut oil to coat skillet or griddle

Peel the green plantains and place them in the container of Vitamix or heavy duty blender

Melt the coconut oil and add to blender

Add the baking soda, baking powder, vanilla, eggs, and salt to the blender and blend all ingredients until well combined

Pour the contents into mixing bowl and fold in chopped pecans, coconut and blueberries

Place nonstick skillet or griddle on medium heat and add coconut oil as needed for cooking. Add 1/3 cup of batter in pan and cook until bubbles begin to form and edges are beginning to set. Flip the pancake with spatula or dramatic chef ninja flip. Have towel available for clean up. Cook until browned.

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Plantain Coconut Blueberry Pancakes