Ok, so the flavor of the bread is slightly sweet (due to the plantain flour) but not really! It is spongy and thick, and makes a fabulous sandwich! AND, as a bonus: it is NOT eggy AT ALL! (My pet peeve is when things taste eggy and I can assure you, I have made this 8+ times and I have NEVER tasted the egg!)
Paleo Pan Bread
- 1 large egg*
- 2 Tablespoons of olive oil (plus an optional 1/4 teaspoon for cooking)
- 2 1/2 Tablespoons of Plantain Flour
- 1/8 teaspoon of Baking Soda (if you don't have a measuring spoon for this, use the 1/4 teaspoon and shake some out)
- 1/4 teaspoon of Cream of Tartar
- Pinch of salt
- Sift your dry ingredients into a bowl. This can be done using a sifter or a strainer and spoon.
- Heat a small frying pan on low heat. I like to add a tiny bit of oil, it helps the edges crisp!
- Whisk the egg and oil into the dry ingredients. It may seem a bit wet and sticky, it should pour nicely out of the bowl.
- Once the pan is warm, pour the batter in. (At this point you can tip your pan so that the batter covers the surface)
- Let the bread cook until the bottom looks dark brown and the edges are dry (about 5 minutes).
- Scoot a spatula under the bread and flip it!
- Let it cook for another 1-2 minutes and serve!