Before beginning to make the pancakes, make the filling by mixing together the cheese, chocolate, and honey. Spread the filling out into circular shapes on wax or parchment paper and freeze it into disks for easy placing in the pancakes.
Making the Pancakes:
Peel the plantains and slice them. Add the sliced plantains to a blender along with the eggs, cocoa powder, and honey.
Blend until smooth.
Pour in a little bit of the batter, and use a spoon to spread out the batter a little and make it a bit thinner.
Heat up a skillet/frying pan over low-medium heat. Add in a little bit of coconut oil or ghee until melted.
Remove a disk of frozen mascarpone filling and place it onto the batter in the skillet.
Immediately pour a little more batter over top of the frozen filling, enough to cover it completely. Spread it out over top of the filling with a spoon if necessary.
When you see bubbles forming around the edges, carefully use a spatula to flip the pancakes and cook on the other side for a minute or two, enough to brown them on the other side.
Continue making stuffed pancakes until you have finished making all of the pancakes.
Making the Chocolate Sauce (Or Paleo Filling)
To make an optional chocolate sauce, heat the coconut milk in a skillet until simmering and then remove from the heat.
Add in the dark chocolate, broken into small pieces, and stir it in to completely melt and incorporate the chocolate into the coconut milk.
The chocolate sauce can be put into the fridge to set- long enough to make it spreadable, and then made it into disks that can be frozen. This allows you to use it as a dairy free, paleo filling substitute.