From the February/March 2015 issue
Makes 8–10 pancakes


  • 4 ripe plantains (the skins should be almost completely black)
  • 4 large eggs
  • Coconut oil, for cooking


  1. Peel and chop the plantains.
  2. Place them in a blender with the eggs. Blend until smooth.
  3. Heat about a tablespoon of coconut oil in a large skillet over medium heat.
  4. Drop the batter into the pan by quarter-cupfuls.
  5. Cook for 3–4 minutes or until bubbles appear on the surface.
  6. Flip and cook

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