Banana Plantain Pancakes With Pluots

• FOR THE PLUOTS:
• 4 whole Pluots (any Stone Fruit Will Probably Work)
• 1 Tablespoon Coconut Oil
• 1/8 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Vanilla
• FOR THE PANCAKES:
• 1/2 cups Unsweetened Shredded Coconut
• 5 whole Eggs
• 1 whole Banana
• 1 whole Ripe Plantain
• 1 teaspoon Lemon Zest
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Vanilla
• 1 pinch Sea Salt
• 1 teaspoon Coconut Oil

1. For the pluots:
2. Wash and cut the fruit into slices. Heat a skillet or pot over medium-low heat. Add coconut oil to melt. Add the fruit, and sprinkle with spices. Mix well. Stir occasionally while cooking the pancakes.
3. For the pancakes:
4. Preheat oven to 200u0b0F. Place a baking sheet inside.
5. Place a cast-iron pan over low heat. (Nonstick works, too. Or a griddle pan, if you have one.) Place shredded coconut in a blender. Grind to a coarse grain. (If it sticks to the sides, scrape the sides of the blender with a spatula.) Add in the rest of the pancake ingredients, except coconut oil. Blend into a batter.
6. Turn pan heat to medium and add coconut oil, spreading until coated. When pan is hot, pour batter into pan. When bubbles reach the surface, flip the pancakes. I cook about 1 minute on each side. When pancakes are done, place on baking sheet in the oven to keep warm. Repeat with remaining batter.
7. Serve pancakes with fruit on top. Yum.
8. Note: I always add pancakes in a clockwise direction. That way, it's easy to remember the order they were added, and which pancakes have been sitting the longest.

pluots, coconut oil, ground cinnamon, ground vanilla, shredded coconut, eggs, banana, lemon zest, ubc, ubc, salt, coconut oil

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/banana-plantain-pancakes-with-pluots/ (may not work)