Shay's Whole30 Sweet Plantain Tortillas

We are finishing up our Whole30 this week, and had some meals prepped for the final two days, which included a batch of my favorite IP pork carnitas. Since we're still off All The Things, we couldn't use regular tortillas yet, but I had great success with making plantain tortillas a couple weeks prior and was eager to try to improve upon it. The flavor and consistency of those were mostly good, but they were a bit dry and dense. I hoped to simply mix up a little bit more moist batter, and add some compliant baking powder to maybe add some fluffiness.

Well, best laid plans... My green plantains intended for my tortillas had turned brown in the middle, and all I had were ripe ones. What came next was messy but delicious! The "batter" is more sticky and temperamental, due to the more ripe plantain, but the sweetness from the plantains were amazing and the texture of the tortilla was stellar. Chris made a point to tell me I needed to write this recipe down, so here it is!

INGREDIENTS

2 yellow plantains, mid-ripe ideal, with some browning
3 Tbsp coconut oil, refined, melted
1 Egg Whites
1/8 tsp Whole30 compliant baking powder
1/2 tsp salt
4 Tbsp Tapioca Flour, or more (or whatever non-gluten flour you like)

DIRECTIONS

Cut plantains into 2-3" chunks. Boil for 5 minutes to soften and remove skins. (you can also microwave for a couple minutes, if you prefer).
Put all ingredients except for tapioca flour in food processor and blend. If it seems too sticky and wet, add a little tapioca flour to help bind. It should be pretty wet, but able to be molded into soggy ball/lumps with your hands (sounds SO appetizing, doesn't it?!).
Preheat oven to 400 degrees.
Lay out a sheet of parchment paper on a baking sheet and sprinkle with a little tapioca flour (you can skip this, but I felt it helped work the batter). Divide plantain mixture into four balls and place well spaced apart on the floured paper. Spread into desired shape with your fingers, wetting them with water as needed to prevent sticking. Optional: Sprinkle flour over the tops, then place a second piece of parchment paper on top. Roll/press out plantain mixture until desired size and thickness. With a couple small plantains, mine came out to about 4" across and 1/4" thick. I would try to make them a little thinner and wider next time.
Remove top parchment paper, if used, and place in oven. Bake for 10 minutes, then flip and bake another 5 minutes. Check for doneness and remove when browned.

These will reheat well, so you can make multiple batches and save some for later in the week if you wish.