2 large green plantains
1/2 cup blueberries
3 Tbsp coconut oil
2 tsp vanilla
1/2 tsp baking soda
1/8 himalayan salt
Extra coconut oil for frying
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