Peel and cut the plantains into small pieces. Use a knife to cut the peel off if it is hard to remove.
Place plantains, eggs, maple syrup, vanilla, cinnamon, coconut oil, sea salt, and baking soda last into a blender. Blend until the batter is smooth.
Heat coconut oil in large skillet over medium heat until hot. Pour a scoop of the batter into the pan. (The amount will vary depending on if you like your pancakes, small, big, thick or thin)
Reduce temperature to medium-low and cook the pancakes until till they are firm enough to flip (approx. 2 minutes), then flip the pancakes and cook the other side until they are cooked through. Tip: To speed up the process use 2 frying pans simultaneously.
Enjoy with berries, maple syrup and bananas or your topping of choice.
