Coconut Pan-tains Recipe

How to make it

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• Cut the plantains at an angle so that they're long and fancy. This might take some practice. If you wanna cut 'em straight, that's fine too.
• Pour the pancake mix, eggs, milk, salt, cinnamon and extract into a bowl and whisk until blended and bubbly. (Add sugar too if you want, but like... why?)
• Throw the plantains right in there and coat liberally.
• If you want, you can dress these babies up even further by coating the battered plantains in shredded coconut and frying them up that way. I would've loved to do this, but I don't have any. It's 6:30am, there are piles of sleet and snow everywhere outside, and I'm freakin' hungry.
• Use a ton of coconut oil for the pan; bread likes to swim. Wait for it to liquefy and get hot before laying the coated plantains in there.
• On a medium flame, fry the pan-tains until golden brown, about 3 minutes on each side. Add more coconut oil in between pieces if you have to.
• Fish 'em outta there with a spatula once they're done as you would regular pancakes, sprinkle them with powdered sugar, cinnamon and/or syrup. I had them plain because MMMM-MMMMMMMMMMMMMMM! So goddamn good and I've missed having a kitchen SO MUCH! Expect to see a lot more of my stuff on here because I have a lot of time to make up for.
• Right now, you need to go make these and tell me how much they rock. Seriously, go.