Combine the flour, granulated sugar, baking powder and salt in a small mixing bowl.

Combine the egg, coconut milk, honey and vanilla in a large mixing bowl.

Add in the dry ingredients, stir to combine, then add 1 tbsp melted butter.

Combine well, then set aside.

Heat a large skillet over medium high heat. Add 2 tbsp butter.

Toss the sliced plantains with the brown sugar.

Add the plantains to the skillet and pan fry 4-6 minutes, or until the plantains have a nice brown caramelized color on all sides.

Fold half of the caramelized plantains into the pancake batter.

Move the remaining caramelized plantains to a small bowl and set aside.

Place the skillet back on the stove over medium heat and add the remaining 1 tbsp of butter.

When melted, pour the pancake batter by ¼ cup into the skillet.

Wait for the pancakes to be covered with small bubbles, then flip.

Serve the pancakes with the remaining caramelized plantains over the top.

Top with maple syrup if you’d like!