About 5 cakes
1 yellow/black plantain (super ripe is best)
1 Tbsp. tapioca flour
1/2 tsp. cinnamon
Cooking fat (ghee, coconut oil)
Peel the plantain and mash it with a potato masher in a bowl. Add the tapioca flour and cinnamon, and mix well. You want to make sure there are no large chunks of plaintain, but smaller chunks are fine.
Heat a non-stick skillet over medium heat. Add a couple of tablespoons of cooking fat and wait for it to get hot. Using 2-3 tablespoons for each patty, drop the plantain mixture into the skillet and fry for about 2 minutes on each side, or until lightly brown.
Remove to a paper towel to get rid of extra oil, and eat up.
Notes: The non-stick skillet is necessary - otherwise these things stick like you wouldn't believe, and you'll just end up with a pile of sticky, hot mush. But when they are cooked right, they are really delicious - sticky and sweet. Some heat would help tame the sweetness, so we may add a jalapeno to the mix next time.