3 green plantains
(optional) 1 shallot
(optional) some portabello mushroom (about 1 large one)
1 can (or as much as needed) of coconut milk
Seasonings to taste
Shred the plantains using either a shredder blade in the food processor or
a manual tool.
Chop the shallot and mushroom if you want to use them.
Add the chopped mixture, the eggs, and about half a can of coconut milk to
a mixing bowl.
Use an immersion blender to make the batter - add additional coconut milk
until it's just a bit on the thin side (the plantains will absorb some of
the liquid and thicken it up).
From Lawrence Tagrin, posted to the PaleoFood list, 23 Nov 2012
Peter Zijlstra / 123RF Stock Photo 15049550