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Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender (preferred) or food processor (okay) with the eggs. Blend to form a smooth batter (if your blender has a smoothie function, that works well here). Place all ingredients in a blender or food processor and blend until a completely smooth puree is formed, about 2-4 minutes (it doesn’t matter if you don’t have exactly 2 cups of plantain puree as long as you are fairly close, say within ¼ cup). This blends easier if your plantains are at room temperature and your coconut oil is melted. I live in Mexico and the only plantains I have been able to find here are already very ripe (yellow and black). 
I know now I screwed up the recipe by using slightly ripe (yellow with some black) plantains instead of green ones, and so they came out almost black instead of golden-brown, but they’re still good! My brother found some really green plantains in the store yesterday, so I tried the recipe for a third time and it WORKED!
I know now I screwed up the recipe by using slightly ripe (yellow with some black) plantains instead of green ones, and so they came out almost black instead of golden-brown, but they’re still good! My brother found some really green plantains in the store yesterday, so I tried the recipe for a third time and it WORKED!
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Everyday paleo lunch box Eating healthy cookbook |
Category: paleo recipe book reviews
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