Combine all the dry ingredients (flour, baking powder, sea salt, and cinnamon) in a large mixing bowl. In a separate bowl, combine the wet ingredients (eggs, coconut oil, and almond milk) and sugar.

Gradually add the dry ingredients into the wet while mixing until everything is thoroughly combined. The batter should be thick, but pourable. If your batter is too thick, simply add small amounts of almond milk until the right consistency is reached.

Grease a skillet with coconut oil and heat it to medium-high heat. Add about 1/2 cup of batter to the pan at a time, flipping the pancakes when bubbles begin to form. I recommend a ceramic pan since they are amazingly non-stick while being toxin-free.

When the pancakes are done, cover them to keep warm and quickly pan fry the ripe plantain slices in coconut oil. Stack the pancakes high and top with fried plantains and plenty of nut butter.