Ingredients
- 1 ripe plantain large
- 2 eggs medium-sized, approx. 55g
- 1 tsp desiccated coconut
- 0.5 tsp ground cinnamon
- 1 tsp coconut oil
Units:
Instructions
- Peel plantain and chop into quarters. Add to a blender along with 2 whole eggs. Add the desiccated coconut and the ground cinnamon and blend until you have a fine mixture and there are no lumps.
- Pre-heat a pan with the teaspoon of coconut oil.
- Set heat to medium, and scoop 2 tablespoons of batter onto the frying pan.
- Cook for 6 - 7 minutes per side and then flip over to the other side. If there is some spillage of the top part of the pancake onto the pan, just flip the pancake over the spillage so it is absorbed back into the pancake.
- Serve with honey, or yoghurt and fruits