Place the plantains, milk, eggs, vanilla, baking soda and salt in a bowl. Blend until you have a smooth batter using cake mixer. You could also use a food processor.
Melt the coconut oil in a pan over medium heat. Once the pan is hot and before it starts smoking use 1/3 measuring cup to pour the batter onto the pan.
Cook until the bottom edges of the pancake are golden brown, then flip the pancakes and cook the other side for 1-2 minutes, or until the pancakes are cooked through. Repeat until you’ve used up all your batter.
Drizzle warm Maple syrup over the pancakes and top with sliced strawberries.
Warm your maple syrup in a microwave safe container.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.