Plantain Tortillas (AIP Paleo)

Plantains are a beautiful and versatile starch full of fiber and potassium, often overlooked by cultures where they are not grown. They are considered a ‘cooking’ banana, not intended for raw eating, which is just fine because they cook up wonderfully wether yellow-ripe or green.

While in Tulum last winter we ate at Hartwood  where, among many incredible dishes (the Pulpo Platter, holy smokes!) we had plantains roasted in a wood fired oven, drizzled with honey and cinnamon, proving plantains can be incredibly luscious. My love for plantains was complete. ( If you are vegatarian and ever go there, order two).

In my quest to create bread-like foods on the AIP/Paleo diet I did a quick internet search and discovered quite a few recipes for plantain tortillas. I picked one that made the most sense to me,  I made them but was not wholly pleased. Being hopeful and full of perseverance,  I tried again, altering until it worked. With good green plantains these are foolproof.

We eat these every week, sometimes for breakfast.

Plantain Tortillas 

3 green plantains (make sure they are not turning yellow)

3/4 cup water

1/4 cup coconut oil (no need to soften)

1/4 cup arrowroot flour

1 tsp salt

Optional: try substituting 2 tbls of water with fresh lime juice. Add 1/2 tsp spices such as smoked paprika, cayenne or chipotle.

Heat oven to 400*. Line 2 baking sheets with parchment paper.

Peel green plantains (you may need to cut some of the fibrous inner peel off the plantain) and slice them in to 1 inch rounds. Place them in your blender or food processor. I have found the Vita-Mix to work the most efficiently, try pureeing half the plantains and water at a time in a less powerful machine.

Add the remaining ingredients and puree until you’ve achieved a smooth applesauce-like consistency. If your plantains were tough to peel they may be dry, add additional water 1 tbsp at a time, too thin and the tortillas won’t come together properly.

Scoop a spoonful of batter on to your parchment lined baking sheet spreading  it around until a thin 1/8-1/4 inch thick circle is formed (or any wonky shape will do) about 4 inches around. I use a soup sized spoon, you can make them bigger if you like. They do not spread during baking, so go ahead and put 5 or 6 on each sheet.

Spreading tortillas

Place your baking sheets in the pre-heated oven set a timer for 10 minutes, at that point you need to check for loosened edges and dry centers, it may take up to 14 minutes a side. Carefully flip the tortilla and bake another 8 minutes or so. Baking time depends on what your goal is, you can have soft foldable tortillas or crisp tostadas. So versatile!

Store in a bag in the fridge or freeze if desired. Reheat in the oven, microwave or, my preference, quickly on a low open flame.

A final note: if you do this recipe with ripe yellow plantains (when the skins are close to black that means ripe) you can make them thicker and eat as sweet pancakes 🙂




  1. gluttonforlife · February 3, 2015

    Gorgeous! I’m assuming you mean they should be 1/4″ thick, but about how big is ideal – 4″ circumference?

    • Tamika · February 3, 2015

      Thank you Laura!
      Yes 1/4 thickness and 4 inches diameter is great, perhaps I’ll add that in 🙂 You could make bigger ones for burritos too, maybe 3 to a sheet pan.

  2. Esther H · February 17, 2015

    These look great, Tamika! Do you think tapioca flour would work instead of arrowroot? I’ve seen recipes that let you choose either and I have tapioca on hand. 🙂

    • Tamika · February 17, 2015

      Hi Esther,

      Thank you!
      I’m sure you could use Tapioca flour. I don’t because it’s on the Gluten-Cross Reactor list and since I have Celiac Disease I feel better off Tapioca (it’s a highly process starch, like corn starch). For your next shopping trip.. Arrowroot is considered the most easily digestible starch.
      Have fun!

  3. angelablackburn · February 18, 2015

    These are awesome. I had them for dinner tonight. My mixture didn’t look as smooth as the picture here, and I found myself erring on quicker cook times yet they still turned out absolutely awesome.
    I actually liked it a little more than normal tortillas because of how well it held my filling. It had a light crunch and wasn’t chewy.
    Totally going to try this as chips someday.

    Thank you so much for sharing this recipe!

    • Tamika · February 18, 2015

      Wonderful to hear Angela! I have found they work with the batter too thick, but not if it’s too thin. I like them a lot too.. I sprinkled cinnamon on one before baking, let it get crispy then drizzled with honey.. So good!

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