Our Macho Pancakes were named after the Spanish translation for plantain, ‘Platano Macho’. We thought it sounded like a great description for the pancakes as they are packed with goodness from the eggs, and the plantain. It’s become a common thread for us now with all our plantain based baking!
The delicious pancakes are light yet satisfying, and completely guilt free! No gluten, grains, dairy, or sugar to slow you down! They can be served sweet, with berries, bananas, and maple syrup, or you can opt for a savory take. I personally enjoy them very simply served with Himalayan salt, and a slather of ghee, but if you don’t do any dairy, then you can top with avocado, cherry tomatoes, and a drizzle of avocado, olive or coconut oil, plus a side of scrambled eggs, for a hearty meal.
Macho Pancakes (makes approximately 8 good sized pancakes)
2 large yellow plantain
2g vanilla pod
3 tablespoons coconut oil
½ tsp bicarbonate soda
Approx 50g plantain flour
Blend the plantain eggs and vanilla pod on medium to high, in a high speed blender for about 20 - 30 seconds. This is just so that the vanilla pod has a chance to properly break up and integrate into the mixture.
Next add the rest of the ingredients and blend on a high speed for a further 20 - 30 seconds. It doesn’t take long to thoroughly blend all the ingredients.
Tip - if the plantains you are using are quite ripe then add in extra plantain flour to give the mixture a more dense texture. If you can’t get hold of plantain flour, then tapioca flour can also be used as a substitute.
We usually place the mixture in the fridge for 10-20 minutes as it helps to create form when it cooks. Then spritz a saucepan with some coconut oil or lightly brush the pan with a basting brush or just some kitchen paper dabbed in coconut oil. You don’t need much oil, it’s just to stop the mixture from sticking.
On a medium heat pour small rounds of pancake mixture into the pan and allow to lightly sizzle and eventually bubble on the top. If the mixture is too runny you can gently gather the edges of the pancake in using a heat resistant spatula so that it takes a nice form again. After about 3-4 minutes minutes test the edges with a spatula to make sure it is cooked underneath, and sufficiently on top, so that you can flip it over.
Allow to cook for about another 1-2 minutes. You can gently press down on the pancake with your finger and if there is light bounce it should be ready.
The mixture can also be stored chilled for 24hrs before cooking so it’s sometimes worth blending up a big batch to use the next day. We also love to cook the mixture in a waffle maker for a twist on the same recipe.