2 tablespoons maple syrup (or other sweetener such as coconut nectar)
2 teaspoons cinnamon
First let’s caramelize these plantains. Make sure your plantains are super ripe so they are dark in color and a bit squishy. Yes, squishy.
Heat up a medium skillet under medium heat and add your 3 tablespoons of coconut oil.
While the oil heats up, cut off the ends of your 2 plantains and peel back the peel. Making a slit down the side makes it quite easy to pull back.
Cut each plantain into three equal slices lengthwise then place in your hot coconut oil and sprinkle with cinnamon and a bit of salt. Let cook for about 3 minutes per side. Once you flip them, sprinkle that side with cinnamon and a little bit of salt.
Once your plantains are done cooking, remove from pan and set on a plate to cool. Leave behind 1/2 of a plantain for your syrup and place the rest of the plantains in a large bowl and use a fork to completely mash your plantains.
Now add the rest of your pancake ingredients: eggs, coconut flour, coconut milk, sunbutter, cinnamon, baking soda and powder, and salt and mix well until you get a soupy paste.
Now heat up a skillet or pancake griddle. I used a non stick skillet and added no oil to the pan and none of the pancakes stuck to the pan but be careful.
Add a small amount of your pancake mix to the hot skillet (I made my pancakes about 3 inches wide) and cook until bubbles begin to appear in the batter then flip. About 2 minutes per side depending how big you make them. The smaller you make, the easier these are to flip and not break apart.
Make your all your pancakes!
Then, with the leftover plantains, dice them up into smaller pieces and add to a bowl of your maple syrup and cinnamon.
Stack those pancakes, pour your syrup on top, and eat!