Peanut Butter Fried Plantains + Coconut Crepes
While not the prettiest snack, fried plantains might just be one of the tastiest.
I had my first encounter with this exotic treat when I visited Belize about six and a half years ago. I liked them then, but lacked the culinary prowess I have now — or whatever you call the talent of having 50% of your recipes turn out edible — to try making them on my own.
After enjoying them again during my wedding in Belize, and learning in recent years about the health benefits of coconut oil, I knew I had to get get these babies up in Whit’s Kitch.
If you haven’t heard of plantains before, let me fill you in.
The plantain is the less sweet cousin of the banana. It’s usually a little bigger and tougher than a banana, and almost always eaten cooked. It’s a dietary staple in Central America, Africa, South America, and the Caribbean.
I was surprised to see when I cut one open (yes — cut, not peel) that it was a bit pink inside.
Nutritionally, bananas and plantains are very similar. The plantain is a little bit higher in calories and natural sugar, but also a little bit higher in vitamin content. One plantain has about 25% of your daily requirement of Vitamin A and Vitamin B6.
Since it is a starch, I’d recommend using the plantain as a carb replacement in meals. For example, I’ve been swapping plantains for my beloved english muffin at breakfast (yeah, they’re that good).
Or, you can whip them up using savory spices and trade them for rice or quinoa at dinner.
This recipe is a great stand alone though.
I ate it for breakfast one morning, and again for dessert another. It has a nice balance of protein, healthy fat, and carbs from the eggs, coconut oil, and plantain starch.
The peanut butter powder adds an interesting element for my fellow nut butter addicts out there. If you don’t like nuts though, feel free to leave it out, or try other flavored powers like cocoa.
Optional toppings include vanilla or coconut yogurt (just find a low sugar brand), coconut flakes, honey or maple syrup, chia seeds, or cacao nibs.
Whatever peels your plantain.
- ¼ C. Coconut Flour
- ¼ C. Light Coconut Milk
- 2 Eggs + 2 Egg Whites
- 1 T. Stevia or Coconut Sugar
- ½ T. Cinnamon
- 1 Ripe Plantain
- 1 T. Coconut Oil
- 1 T. Peanut Butter Powder
- 1 tsp. Cinnamon
- 1 tsp. Stevia or Coconut Sugar
- Dash of Salt
- Combine all crepe ingredients in a blender.
- Heat a small nonstick pan to medium-high and spray with cooking oil.
- Pour about ⅕ of the crepe batter into the pan and swirl to coat the entire bottom.
- Cook for about 2 minutes until sides start to curl up, then flip with a spatula and cook for about 2 minutes more.
- Slice plantain open lengthwise and remove flesh. Slice into rounds.
- Combine cinnamon, peanut butter powder, stevia, and salt in a small bowl.
- Add plantain rounds and coat completely.
- Heat coconut oil in a frying pan and fry rounds for about 2 minutes per side.
- Top crepes with plantains and optional additional toppings like vanilla Greek yogurt, honey, maple syrup, or coconut shreds.
Though the photo only shows one crepe, this recipe makes four to five crepes, and the nutritional info includes half of the amount made.
This recipe is grain-free, gluten-free, vegetarian, and low-carb.
While fried plantains are an approved food in the paleo diet, this recipe includes peanuts so it does not fit the bill. Leave the peanut butter powder out though to make it fully paleo.
Note: For sweet recipes like this one, use browned plantains, for savory recipes, use bright green plantains.