From the December/January 2019 issue
Serves 2


  • 2 large sweet plantains (yellow and brown skin; 3-4 C chopped)
  • 4 eggs
  • Coconut oil


1. In a food processor or blender, blend together the plantains and eggs until smooth and a little bit frothy.
2. Add about a tablespoon of coconut oil to a skillet, and heat over a medium flame. Spoon the batter into the skillet—a heaping tablespoon for true silver dollar pancakes, or 2 tablespoons worth for slightly larger silver dollar pancakes.
3. Let cook for 3-5 minutes on the first side, or until there are little bubbles around the edges. Flip and cook for about 1-2 minutes on the other side, or until golden.
4. Repeat with remaining batter. Add more coconut oil to the skillet as needed.
5. Serve warm with butter and maple syrup, or freeze for later use! Reheat in the microwave, oven, or a dry skillet over medium heat.