Place ground flaxseed, yogurt, almond butter, maple syrup, eggs, and plantains in a blender or food processor.
3 tablespoons ground flaxseed, 4 tablespoons coconut yogurt, 2 tablespoons almond butter, 1 tablespoon maple syrup, 2 eggs, 2 large semi-ripe sweet plantains, peeled and sliced
Blend until you have a nice yellowish smooth batter.
Transfer the pancake batter to a large mixing bowl and place it next to the stove. Let the batter rest while you warm up the skillet.
Coat the bottom of the skillet with 1 teaspoon of coconut oil and heat over medium heat.
Note: if you use a cast-iron skillet, then let the pan warm up for 5 minutes so the pancakes can cook evenly.
Add ¼ cup of pancake batter per pancake to the bottom of the skillet. You may have to spread the batter out a bit to make a thinner pancake. With a large skillet, you can make two pancakes per batch.
Cook for a full 3 minutes or until edges start to firm and bubbles start to form on the surface.
Gently flip and cook further for one to 2 minutes or until lightly browned
Repeat with the remainder of the pancake batter (each time, coating the bottom of the pan with 1 teaspoon of coconut oil).