Quite some time ago, back when I was in my early days of experimenting with plantains, I came across this recipe for Perfect Paleo Pancakes on The Paleo Mom. It's a good one that I'd certainly recommend trying out if you want very flavor-neutral pancakes. I like something that has a bit more excitement to it, though, so I kept trying to tweak it until I came up with this, which I've since made pretty much every weekend. This makes about 20-24 pancakes, has a more delicate texture (thanks to the reduced egg content), and at least with my skillet, there's enough oil in the batter to not require keeping the pan greased, either, so it's less fussy to cook!
Puree the plantains with a blender, mixer, or food processor (I find using an immersion blender in a large bowl works best).
Add remaining ingredients. Mix until combined well.
Heat a frying pan/griddle/skillet over medium heat. Grease lightly with coconut oil.
Pour batter onto the skillet in the desired size. The picture uses about 3-4 Tbsp per cake by means of a medium-sized ladle. Give it a quick shake to work out any trapped air bubbles.
Cook until the first side is done, usually 2-4 minutes. Typical signs of this are bubbling of the top surface, some very light browning around the bottom edges, and/or behaving like a firm jelly if you give the skillet a light shake.
Flip them and cook the opposite side, usually 1-2 minutes depending on the size.
Remove, and repeat steps 4-7 with the remaining batter.
Enjoy eating it! They're great alone, with some fresh fruit, drizzled with maple syrup, or topped with some fruit soup!