Place the plantain pieces in a blender or food processor and purée—you should have about 2 cups. Add the eggs and blend to form a smooth batter. Add the vanilla extract, 3 tablespoons of melted coconut oil, the millet flour, and baking soda. Process on high for 2 to 3 minutes, until smooth.
Heat 1 tablespoon coconut oil in a pan or griddle over medium heat. When the oil shimmers, pour batter into the pan. Repeat for two to three more pancakes. Cook 4 to 5 minutes, until the top looks fairly dry and has little bubbles. Flip and cook 1 1/2 to 2 minutes more. Repeat with remaining batter, adding more oil as needed. Top with your favourite fruit like berries high in anti-oxidants and low in carbohydrates, a good dollop of organic butter (organic is best since animals store toxins in their fat and butter is fat – Yum!)
Keep the syrup to a minimum but be sure to use real maple syrup not the fake stuff if you do use it.