Paleo Plantain Flatbread

Erin Moraghan

Plantains! Who knew they were so, um, UNBELIEVABLE?? Traveling through Nicaragua over a decade ago as a (then) vegetarian, ALL I ate were tostones con queso , unless you count margaritas as food. I mean, they’re full of citrus. During a thirty day AIP elimination, I found myself craving carbs and realized – OMG – you can do SO MUCH with plantains.

This recipe is SO BASIC. I topped mine with a brushing of BBQ sauce, bacon, and guacamole. You could also use these as a base for a sweet treat.


  • Green plantain
  • 2 whole eggs
  • 1 tbsp coconut oil
  • 1 tsp salt
  • Juice of 1 lime

Let’s rock.

  • Preheat oven to 350.
  • Line a baking tray with parchment paper.
  • Blend everything in a high-speed blender or food processor until totally smooth.
  • Pour onto your baking tray and use a rubber spatula to even out and shape into a rectangle.
  • Bake until just barely brown at the edges, took about 17-18 minutes in my oven but keep an eye on it!
  • Cook on a wire rack while you prep your toppings.
  • Also works great as a soft taco shell!

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