You will not believe how easy these are to make! I make these for several clients every single week and they can’t get enough of them. They are great for Paleo or grain free eating plans, or just a nutritious alternative to a traditional tortilla. You can use them for a soft and fluffy taco shell (here is my delicious recipe for a flavorful taco filling), wrap around fillings and top with enchilada sauce, for breakfast with a bit of avocado and a soft egg on top, or just as a snack with a smear of avocado and a little lime and salt. Delicious!
- 2-3 plantains (2 large/medium or 3 small), slightly to fully ripe (do not use very green plantains, ripen them in a paper bag until slightly to fully yellow)
- 2 Tb coconut oil, melted
- 1 tsp baking powder
- Pinch Kosher/sea salt
- Additional water as needed
- Parchment paper (this is very necessary, if you don’t have it you will have to add a lot of oil to your baking pan to keep these from sticking)
Preheat oven to 400 degrees. Place the plantains, coconut oil, baking powder and salt in the blender and blend.
Add additional water in 1 Tb increments, along with scraping down the sides occasionally, until you have the consistency of thick pancake batter.
Place a large spoonful of the batter on the parchment paper lined baking pan for each tortilla and smooth into an approximately 4” diameter round. It helps to wet the back of the spoon to keep it from sticking to the batter.
Bake for 10 minutes, flip and bake another 10 minutes until very lightly golden brown and pliable. Enjoy!