I absolutely love plantains now! Although historically, I didn’t use them a lot because, quite frankly, I wasn’t quite sure how to cook with them. Turns out, they’re incredibly versatile and can be eaten unripe or ripe, depending on the taste you’re going after.
I made these flatbreads as a quick reheat-able breakfast idea as a side to my usual homemade sauerkraut, protein (I love reheating these grass-fed hot dogs), and tea or cold brew coffee. I throw the protein and flatbreads into the toaster oven while I get ready and bam, breakfast is ready! Normally, this type of breakfast easily lasts me until lunch and, on the days that are really jam packed, I can get away with eating a snack (like an Epic Bar) to hold me over comfortably until 2 or 3 in the afternoon. Not bad for a gal who used to have to carry an entire stash of snacks just to make it through a morning!
Sidebar: Sure, reheating food isn’t anyone’s favorite way to eat…but I’m usually incredibly short on time and cooking a big, filling breakfast from scratch just isn’t always happening. I’ve looked into the alleged nutrient-sucking properties of microwaving and I came away with the impression that microwaves don’t break down nutrients at any faster rate than any other heat source. So while I prefer the taste and texture of foods that have been reheated in the toaster oven, I will microwave without much worry when I’m really in a rush.
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- 3 ripe plantains
- 2 tablespoons coconut flour
- 1 teaspoon dried rosemary
- 1/3 teaspoon salt
- 2 tablespoons stable cooking fat (butter, ghee, coconut oil, etc), separated
Serving size: 8 flatbreads
1. Peel the three plantains and mash them up. I think a food processor is the easiest and makes this job go super quick but you can use a potato masher or even a fork.
2. Add in the salt and mix.
3. Add in the rosemary and coconut flour and stir until everything is well combined.
4. Place a medium sized pan over medium heat.
5. Melt 1 tablespoon of stable cooking fat into the frying pan.
6. Drop a heaping tablespoon of the plantain mixture into the frying pan and flatten into a flatbread using a spatula. I made mine 3-4 inches in diameter. I could do 4 at a time on the frying pan I used but do however many rounds you need to based on the size of your pan.
7. Cook for 4-5 minutes per side and remove from heat.
8. Since most of the cooking fat will have absorbed, I added another tablespoon of stable cooking fat for my next batch. If you’re using a smaller pan, you might want to use half a tablespoon for each batch.