Blueberry Plantain Pancakes

Ingredients:

2 large green plantains

4 pasture-raised eggs

1/2 cup blueberries

1 scoop collagen powder

2 Tbsp coconut oil

2 tsp vanilla

1 tsp ceylon cinnamon

1/2 tsp baking soda

1/8 tsp Redmond real salt or Celtic sea salt

Extra coconut oil for frying

Directions:

Quarter the plantains before peeling

Peel plantains and place pieces in blender (preferred) or food processor (okay) with the eggs

Blend to form a smooth batter (if your blender has a smoothie function, that works well here)

Add the rest of the ingredients (except blueberries) to the blender or food processor and process on high for an additional minute (or 2-3 with a food processor to get a really good smooth batter).

Stir in the blueberries

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 2 minutes.

Repeat with remaining batter, adding a little more coconut oil to your pan as needed