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The nutritional value of plantain flour makes it stand out as an important addition to a healthy diabetic, keto, low carb or LCHF diet, you'll love these pancakes and waffles.
It is rich in iron and potassium
Vitamin A, vitamin B, magnesium and phosphorus. For people with gluten intolerance, it is the perfect substitute for flours containing gluten. It is high in fiber and aids in digestion.
Plantain flour is lower in calories than the regular all-purpose flour
Plantain Flour is used as a healthier substitute for other baking flours.

Description

Plantain flour is the product of dry pulverized plantain slices. Plantains are a staple food in the tropical regions of the world. It is rich in iron, Ascorbic acid(Vitamin C), carotene and other vitamins. Plantain flour is lower in calories than the regular all-purpose flour.

Plantain flour is a healthier substitute for wheat flour and the all-purpose flour because it doesn't contain gluten which is the main protein found in wheat and barley, has negative effects on the body. Many people are unable to digest the gluten in wheat.

Plantain flour is popular in two Puerto Rican recipes, "pasteles" and "alcapurias". Both are pastries stuffed with meat, one is fried, the other is boiled. These pastries are made with plantain flour freshly grated plantains. If you're not into tropical dishes, try the recipe below:

Plantain Pancakes:

2 cups plantain flour

3 tsp baking powder

tsp sea salt

3 tablespoons cane juice crystals

2 eggs

3 tablespoons cooking oil

1 cup milk

Mix ingredients thoroughly and spoon onto hot griddle. Fruit can be added if desired.

**Egg substitute (for autoimmune paleo protocol)

2 Tbsp gelatin** (Great Lakes brand is from grass-fed beef)

6 Tbsp filtered** water

1 Tbsp additional coconut oil (for a total of 4 Tbsp)