Yummy served hot but still tasty cold - and they reheat beautifully.
Ingredients
2 plantain(s)
Plantain, green, raw
(ripe)
1 tbsp
Coconut oil
2 tsp
Cinnamon
(divided)
Instructions
Heat a large skillet over medium-low heat.
Peel and diagonally slice the plantains into 1/2-inch slices.
Add the coconut oil to the heated pan, allowing it to melt.
Add the plantains to the pan. Sprinkle 1 teaspoon of cinnamon evenly over the plantains. Allow plantains to cook for 5-6 minutes. Flip, sprinkle the rest of the cinnamon and let cook for another 5-6 minutes.
Notes:
The low-FODMAP serving size for plantain is 1 medium or 144g.
