1 and ¼ super ripe plantain, when I say super ripe I mean one that is dark brown/black in colour and squishy
250 ml wheat flour
250 ml almond milk
1 tea spoon coconut oil
1 heaping teaspoon cinnamon (or more)
2 tablespoons of honey
1 handful of blueberries
Mix your pancake ingredients together: eggs, wheat flour, almond milk, coconut oil, cinnamon and 1 plantain (you’ll use the remaining ¼ for your syrup), until you get a smooth thick paste. I used a blender because whisking the plantain would have taken ages.
Now heat up whatever you love to cook your pancakes on. I used a non stick frying pan and added a teaspoon of coconut oil.
Add a small amount of your pancake mix to the hot frying pan and cook until bubbles begin to appear in the batter then flip. Cook for about 2 minutes per side, depending how big you make them. I find that wheat flour makes the pancakes fluffy and softer than normal pancakes, so it breaks a lot easier. I would suggest making the pancakes small. The smaller you make them, the easier they are to flip and not break apart. Make all your pancakes.
Dice the left over plantain into small pieces and fry for about 2-3 minutes.
Add 2 tablespoons of honey and a handful of blueberries to the diced plantain and let it simmer for a minute.