Green Plantain pancakes

For a quick breakfast, these pancakes made with green plantain are a solid start. Similar to Paleo pancakes made with one mashed banana and two eggs, these are less sweet and more filling. Try them with a smear of tahini spread. This recipe doubles easily, but I find that I make the smaller quantity more often.
Green Plantain Pancakes
Adapted from Plant Paradox by Steven Gundry, MD
Makes 8 4-inch pancakes

1 large green plantain, peeled and cut into chunks
2 large pastured or omega-3 eggs
1 tsp vanilla extract
1 1/2 Tblsp coconut oil
1 Tblsp Zing baking blend (stevia-based sweetener) or monkfruit
pinch of salt
1/4 tsp baking soda

Mix all ingredients in a high-speed blender, like a Nutribullet, or a food processor. Process on high for 1 minute until smooth.

Heat a ceramic non-stick pan over medium heat. Add a dab of coconut oil. When it melts, add the batter two tablespoonfuls at a time. You can cook several pancakes at the same time, depending on the size of your pan. Flip the pancakes when the tops show little bubbles that have burst.

Repeat with the remaining batter. Serve hot with ghee or nut butter.