I love these AIP Plantain tortillas because they’re flourless, you whip up the batter in a blender and bake them in the oven. So easy and husband-approved!
About These AIP Plantain Tortillas
Using plantains to make tortillas is genius! This versatile fruit is packed with potassium and prebiotic starches. It’s autoimmune paleo compliant and I love that it’s very tropical! Being Cuban, plantains are a staple in my culture and my diet. Using plantains as a base for tortillas is a great way to make a bread-type food made of WHOLE foods versus flours! What do they taste like? Well, AIP Plantain Tortillas are soft and a little pillowy, they bend easily and taste a little sweet. Want a sweet take on plantains? Check out my AIP Plantain Pancakes!
Why Plantain Color Matters
Plantain color matters because it will impact the color of your AIP plantain tortillas. The greener the plantain the more yellow the end result will be and the more yellow the plantain, the browner it will be. This is due to caramelization. When the plantain is riper, and it’s cooked the natural sugars in the plantain will caramelize. For this recipe, you will need a little bit of both. Ideally, you would use Plantains that are greenish-yellow or 2 green plantains and 2 yellow plantains.
Ingredients
- 4 plantains (green/yellow)
- 1/4 cup warm water
- 1/4 cup olive oil
- juice of 1 lemon
- 1 teaspoon vinegar
- 1 teaspoon baking soda
- 1 garlic clove
- 1 teaspoon salt
Step by Step
Frequently Asked Questions
Green plantains are very firm and very green, and very hard to peel. These are not ripe at all. As they turn light green and a little yellow they become easier to peel and a little softer.
I like to pick out average sized ones. Or you can balance it out with one or two big ones and one or two small ones. If you can only find small ones use less water.
Yes! You need a Blendtec or Vitamix. Alternatively, you may use a food processor. A regular blender won’t work.
Because the plantains were ripper than they appeared. It’s okay, they will just be a little sweeter. Or it’s the baking soda. Again, okay, they will still taste great.
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AIP Plantain Tortillas
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 tortillas 1x
Description
Blender batter plantain tortillas that are grain-free, flour-free and paleo!
Ingredients
- 4 plantains (green with a little yellow or 2 green and 2 yellow)
- juice of one lemon
- 1 garlic clove, peeled
- 1/4 cup olive oil or avocado oil
- 1/4 cup warm water
- 1 tsp baking soda
- 1 tsp vinegar
- 1 teaspoon fine salt
Instructions
- Pre-heat oven to 400F. Line a sheet pan with parchment paper and grease lightly.
- Peel your plantains, With a small knife run a slit down the length of the plantain, get your finger in there and peel outwards. Cut your plantain in to 1 inch slices.
- Place sliced plantain in a blender with the rest of the ingredients.
- Blend on low, mashing down with spatula or blender prod.
- Gradually increase the speed to keep mixture moving and blend until smooth.
- You might have to stop and scrape down with a spatula a few times to keep things going.
- Once you have a smooth yellow paste it’s ready. Spoon the mix out on to sheet pan, use 2-3 tablespoons for 2-4 inch tortillas.
- Bake for 15-20 minutes check, if edges have started to become golden/brown they’re ready!
- If you want them crispier keep them in the oven for another 5 minutes.
- They will left easily off the parchment paper. Store in the fridge in an airtight container for up to a week.
Nutrition
- Serving Size: 1 tortillas
- Calories: 148
- Sodium: 1.7mg
- Fat: 4.6g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 27.7g
- Fiber: 1.9g
- Protein: 1g
Debbie says
These were so good! And my husband also loved them. I filled it with ground pork with carnitas seasoning and a homemade slaw with mango. The combo of flavors with the plantains was delicious! Going to experiment a little to see if I can cut down on the oil a bit.
Nelleke says
I’ve just been checking out your plantain flatbread and tortilla recipes and I just wanted to comment about colour. I’ve been making a similar recipe for years from The Healing Kitchen cookbook, and they use cream of tartar instead of the lemon juice/vinegar. Using cream of tartar, my flatbreads never turn brownish from the baking soda.
Cristina Curp, FNTP says
Yes, that’s a good point, I don’t usually keep cream of tartar stocked and the color change doesn’t bother me, but it’s a good tip
Anjali says
Whoops, apologies for the duplicate comment, forgot I had posted earlier😳
Anjali says
Awesome recipe! I sub coconut milk for the oil and still turns out great!
Cristina Curp, FNTP says
Yeay! love a flexible recipe
Anjali says
Awesome tortillas, thank you!! I subbed coconut milk for 1/2 the oil and it worked just fine!
Cristina Curp, FNTP says
yeayyy
Jennifer m says
Delicious!!!
Amy says
What type of vinegar should I use?
Cristina says
Apple cider vinegar or red wine vinegar
Claire says
I really want a vita mix or similar but don’t have one yet. Could I make with a ninja bullet type blender? That’s what I use to make paleo pancakes with green plantains but the recipe I use calls for many eggs so more liquid…
Cristina says
I don’t know, In my experience ninjas are really different and don’t create the suction needed to really make things smooth
Julianne Tulacz says
I made these and the bright yellow color turned a brownish/ black color when baking after about 10 minutes. Why would they discolor that way?
Cristina says
I’ve updated the recipe using plantains that weren’t 100% green, apparently, these are harder to find and a lot of people are ending up with brown tortillas, nothing wrong with that. They’re still delicious!
Jennifer m says
I made some today and they turned greenish brown/black when cooking. I don’t think my plantains were ripe enough. The first time I made them a few of my plantains were more yellow. They turned out perfectly that time!! They were delicious ?I placed my remaining green plantains near a window. I’m hopping the sun will ripen them and I can make another batch!
Cristina says
Plantains can be funky sometimes, that could definitely be bc they were too ripe- but they’re still edible, even when they turn weird colors. I added a FAQ section to this post 🙂
Zoe says
These look amazing! How many does it make?
Love your blog 🙂
Cristina says
Hey Zoe! Thanks for stopping by. I think it makes 10-12!
Jennifer says
What consistency should the batter be? How thick or thin should it be?
Cristina says
It will be thick, like a paste. You spoon it out on to the parchment paper and with the back of the spoon spread it to a tortilla shape. Is that helpful?
Lovelyn says
Can these be frozen for future use? I’m not sure that we would eat all of the deliciousness in one sitting =)
Cristina says
Yeah! Just freeze them in air tight containers with parchment paper in between them. Re-heat in the oven.