Banana Plantain Pancakes with Pluots

For the pluots:
Wash and cut the fruit into slices. Heat a skillet or pot over medium-low heat. Add coconut oil to melt. Add the fruit, and sprinkle with spices. Mix well. Stir occasionally while cooking the pancakes.

For the pancakes:
Preheat oven to 200ºF. Place a baking sheet inside.

Place a cast-iron pan over low heat. (Nonstick works, too. Or a griddle pan, if you have one.) Place shredded coconut in a blender. Grind to a coarse grain. (If it sticks to the sides, scrape the sides of the blender with a spatula.) Add in the rest of the pancake ingredients, except coconut oil. Blend into a batter.

Turn pan heat to medium and add coconut oil, spreading until coated. When pan is hot, pour batter into pan. When bubbles reach the surface, flip the pancakes. I cook about 1 minute on each side. When pancakes are done, place on baking sheet in the oven to keep warm. Repeat with remaining batter.

Serve pancakes with fruit on top. Yum.

Note: I always add pancakes in a clockwise direction. That way, it’s easy to remember the order they were added, and which pancakes have been sitting the longest.