| Grain free + Gluten Free |
When you try to eat plantains while living in the Midwest, you're going to get some duds. I mean, it's not the plantain's fault that we are shipping it thousands of miles and asking it to turn out.
So, what do you do with those green plantains that are skipping right over yellow/brown, and just starting to shrivel? We make them into flour!
(If you're lucky and got some gorgeous plantains, this is what you do with those gals)
FIRST UP... The Pancakes (flour recipe below).
Plantain Flour Pancakes:
1 Cup Plantain Flour (DIY or buy already made)
1.5 tsp Baking Soda
1/4 tsp Sea Salt
2/3 cup Buttermilk (I bet canned coconut milk would work great here - again, vegan option)
2 Eggs (I haven't tried this with a flax egg, but could be promising for a vegan option)
Ghee or Coconut Oil for cooking
Mix dry ingredients.
Mix in eggs and milk.
Heat oil in pan or on griddle and make in small batches.
DIY Plantain Flour:
I know, this sounds really complicated, but it's a two step process, and WELL WORTH IT. Plus, no food waste, so YAY!
Note: About 5 small plantains made a little over a cup of flour
STEP ONE: Peel your plantains, slice them into 1/4-inch rounds, then dehydrate at 135-ish until dry. (ok, I guess that's more like three steps.
STEP TWO: Take dehydrated rounds and grind them (I use my coffee grinder). DONE! You have plantain flour! Look at you go!