In a food processor or high-speed blender, add peeled plantains and eggs. Blend until smooth.

Add the remaining ingredients and process on high for an additional 1-2 minutes.

Heat a large skillet over medium high heat, add 1 tablespoon of coconut oil. Once melted and hot, dollop 4” rounds of batter into the frying pan. Cook for 4-5 minutes on the first side until the top looks dry and then flip and cook for an additional 2 minutes.

Repeat, adding more coconut oil, when needed.