Peel the plantain and cut into 4 pieces. The easiest way to do this is cut off either ends and score the peel lengthwise with a knife, and peel off the skin.

Place the plantain in a food processor and blend until smooth.

Add the rest of the ingredients, except for coconut oil, into the food processor and blend until it turns into a creamy batter.

Heat coconut oil on a well-seasoned skillet over medium high heat.

Pour about 2-4 tbsps of the batter into the pan, depending on how big you want your pancake. The batter is thick so you may want to spread it a bit with a spatula.

Cook for about 3 minutes, then flip.

Cook the other side for about 2 minutes.

Add more coconut oil to the pan and repeat with the remaining batter.

Top the pancakes with whatever you want! I like a little bit of maple syrup with berries. Sprinkle with more cinnamon before serving!