This plantain flatbread has become a welcome addition to my breakfast! This recipe is grain-free, egg-free, paleo, and AIP-friendly.
Plantains are a good source of potassium and dietary fiber. They are also a great source of resistant starch, which helps you feel full for a longer period of time. Intestinal microbiota are feeding on resistant starch, which makes them happy and results in increased bacterial mass, which, in turn, results in increased intestinal motility and healthy stool. Resistant starch contributes to colon health by increasing regularity and by producing enzymes essential to colon health.
Making my Plantain Flatbread
Ever since I embarked on the autoimmune paleo diet, plantains have become a part of our breakfast. We are a tiny household of two, so one plantain is enough to accompany our morning meals. If you have a larger family, you can double or even triple the amount of ingredients for this recipe. To make it faster, I usually peel and slice plantain in the evening and place it in a food processor. It may seem like a minor thing to do, but it is well appreciated in the morning, when every minute counts.
I found a basic recipe on the internet with plantain and water (I was looking for gluten-free and egg-free breads at that time) and used to have it for a while. However, soon after, I started to look for possibilities to make my bread crispier by adding one gelatin egg (or one cup of bone broth) to the batter. After a while, I discovered that adding just one tablespoon of cassava flour made my bread crispier, even if I used water and did not add any gelatin! Please note that the crispiness of this bread can vary depending on whether you add gelatin egg and/or cassava flour. I did them all, and they all seem to work great, resulting in a slightly different crispiness of my plantain flatbread, though it was always delicious!
- 1 green plantain, peeled
- 1 gelatin egg (recipe below)
- 1 full tablespoon cassava flour*
- ⅛ teaspoon turmeric powder
- ¾ cup water
- Sea salt to taste
- Olive oil, for serving
- Preheat the oven to 390F.
- Cover the baking sheet with parchment paper and coat it with some coconut oil.
- Prepare the gelatin egg as per the instructions below.
- Slice the plantain roughly and combine it in a food processor together with water, flour and turmeric powder.
- While motor is running pour the egg into the batter and process everything until well liquefied.
- Spread out the plantain batter evenly on the baking sheet, place it on the lower rack of the oven and bake for 25 minutes.
- Once cooked, let the bread sit for a couple of minutes, then cut it into portions, drizzle with olive oil, sprinkle with sea salt and serve.
You can omit water and gelatin egg and use ¾ cup of bone broth instead.
- 1 teaspoon gelatin*
- 1 tablespoon lukewarm water
- 2 tablespoons hot water
- In a small bowl mix together the gelatin and 1 tablespoon of lukewarm water.
- Add hot (but not boiling) water to the mixture and whisk vigorously.
- Use right away.
Maria is the blogger behind the Zesty Paleo website. As a Hashimoto's patient for more than a decade, Maria has constantly been taking steps to improve her quality of life, including nutrition and lifestyle choices.
Hi Maria, thank you for this yummy recipe and I love your food photography!
Hi Elena, I am glad that you liked my recipe and thank you so much for the kind feedback on my food photography!
What do you like to eat with this?
Hi Jessica!
Most of the times I either eat it plain to accompany my meals or add different toppings. It can also be used as a wrap.
If you use it as a wrap, how do you make it less crispy?
Hi Harriet, just leave the gelatin egg out.
I’m not paleo or vegan or anything specific, but I often wish I knew something else to do.with plantains. Thanks!
How do you get it to spread evenly? In fact, how even does it need to be?