Peel and cut the plantains into small pieces. Use a knife for the green plantain to cut the peel off if it is hard to remove.
Place plantains, eggs, maple syrup, cinnamon, ginger, cloves, cardamom and baking soda last into a blender. Blend until the batter is smooth.
Heat coconut oil in large skillet over medium heat until hot. Pour a scoop of the batter into the pan. (The amount will vary depending on if you like your pancakes, small, big, thick or thin)
Cook the pancakes until till they are firm enough to flip (approx. 2 minutes), then flip the pancakes and cook the other side on medium-low until they are cooked through. Tip: To speed up the process use 2 frying pans simultaneously.
While the pancakes are cooking heat coconut oil in a small sauce pan on the lowest heat. Add cocoa powder, vanilla and honey and whisk until smooth. You can change the consistency (make it thicker) by increasing the temperature slightly (to medium/low). Be very careful not to heat too much and too long. Once the sauce turns thicker, turn the heat off and pour the sauce into a jar or sauce server.
Serve the pancakes with chocolate sauce on top.
use leftover cranberry sauce as an alternative topping.
adjust the sweetness to your liking. Try the first pancake and then adjust. Working with fresh ingredients can change the taste.
fry on medium/low temperature if the pancakes are not cooked through yet to avoid burning.