GF Plantain Coconut Pancakes

Ingredients: 2 large green plantains (about 2 cups pureed) 4 eggs 2 tsp vanilla 3 Tbsp extra virgin coconut oil 1/8 tsp salt (a generous pinch) ½ tsp baking soda Extra coconut oil for frying Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes). Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat. Pour batter into the frying pan until your pancake is the desired size. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!). Flip! And cook on the second side for 1½-2minutes. Repeat with remaining batter, adding a little more coconut oil to your pan as needed. Note: The plantains MUST be green. If you let them get ripe, the batter never thickens (which would probably make really good crepes...)