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Peel the plantains and cut them in chucks to be able to fit in your food processor or blender. Blend until smooth. Add the blended plantains to a bowl.
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Mix in the vanilla and cinnamon.
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Add coconut flour, tapioca flour, and baking powder. Whisk well until the flour is well incorporated.
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Let the batter sit for few minutes, to give the baking powder time to work. It will make your pancakes rise and feel more fluffy and light.
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Meanwhile, heat 1 tbsp. coconut oil or olive oil in an iron skillet or nonstick pan, under medium heat.
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For each pancake scoop about 2 tbsp. of batter into the skillet. Cook the pancake on one side for 2-3 mins, until the edge appears dry and the top looks less doughy.
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Flip carefully with a wide spatula, by placing the spatula slowly under the pancake. Depending on your skillet, the pancake might stick. Cook on other side for 1-2 mins more, until browned.
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Transfer to a platter or baking sheet. Continue cooking the remaining batter, adding more oil when needed.
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Serve warm with maple syrup, honey, jam, fresh or frozen fruit.