Make the Plantain Pancakes

Cup of Yum
1. Place ground flaxseed, yogurt, almond butter, maple syrup, eggs, and plantains in a blender or food processor.
2. Blend until you have a nice yellowish smooth batter.
3. 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.
4. Coat the bottom of the skillet with 1 teaspoon of coconut oil and heat over medium heat.
5. Note: if you use a cast-iron skillet, then let the pan warm up for 5 minutes so the pancakes can cook evenly.
6. 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.
7. Cook for a full 3 minutes or until edges start to firm and bubbles start to form on the surface.
8. Gently flip and cook further for one to 2 minutes or until lightly browned
9. Repeat with the remainder of the pancake batter (each time, coating the bottom of the pan with 1 teaspoon of coconut oil).

Make the Strawberry Sauce

1. In a small saucepan, melt the coconut oil over a low heat.
2. Add the berries and top with the coconut sugar.
3. Let the berries warm up until softer and they release some of their juice for about 10 minutes. Stir occasionally.
4. Take from the stove and stir in the coconut yogurt.
5. Serve over the plantain pancakes.