plantain socca recipe (egg-free)

by purelytwins

Hello luvs!

Told you guys that we were working on an egg-free version of our favorite plantain bread recipe. As we got to thinking about what to do… socca came to our mind.

It has been several months since we have enjoyed our dear socca. We stopped eating beans and legumes late last year and so far we have been doing very well without them in our diet. But we admit we sometimes miss our socca.

legume free paleo socca

Socca was just a super easy recipe to make up that was only made from one main ingredient – garbanzo bean flour. Along with sea salt and oil.

We thought substituting the garbanzo bean flour with plantains to create a new version of socca flatbread that is legume-free. As well as egg-free.

If you are new to what socca is …. look here for more details.

garbanzo bean free grain free socca

Now we made it one time and it was good. A tad too oily. But delicious.

Next time we just reduced the amount of oil to cook the socca in and it worked! And we have been loving it for a post-workout carb source and snack!

plantain socca slices 2

Now we can have our quick grab-n-go healthy flatbread again in our life 🙂

And for those looking for a grain-free and egg-free easy flatbread recipe with a few ingredients this is the recipe for you!

plantain socca slices

We hope you guys enjoy our new socca creation with plantains.

One thing to note about this socca recipe – it seems to work the best with green plantains. Ones that are not really ripe yet and are more starchy!

Plantains are a great source of carbs and natural sugars that our bodies seem to be liking.  Plantains have B-complex vitamins, vitamin A and C; as well as has some minerals like iron, magnesium and phosphorous. Plantains also contain potassium. So we adore that they contain some vitamins and minerals and are providing us with a great source of carbs (and sugar).


plantain socca recipe (egg-free, grain-free, paleo, gluten-free, nut-free)



  • 1 large green plantain (about 7oz)
  • 1/2 cup water
  • 1 tablespoon coconut oil or ghee
  • 1/21 teaspoon sea salt (depends on salty you like things)


  1. Pre-heat your oven to 375 degrees.
  2. Get a 8 or 10 inch pan.
  3. Place 1 tablespoon coconut oil in pan.
  4. Peel your green plantain. Cut into slices and toss into your vitamix blender or any blender.
  5. Next add in your water.
  6. Blend.
  7. Next add in your sea salt.
  8. Continue to blend until smooth.
  9. Place your oiled pan into a hot oven for a few minutes to get warm.
  10. Remove pan from oven and pour in your plantain socca batter.
  11. Place pan back into oven and bake for about 20-25 minutes.
  12. Let cool a little before removing from pan.
  13. Slice and enjoy!

Let us know if you make this plantain socca and if you do something creative with it!

We hope you guys have an excellent FRIDAY!

Twins question: Plantain socca anyone?  What would you top your socca with?

til next time,



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Christa @ Edible Balance May 31, 2013 - 3:43 pm

Thank you for posting this recipe! I’m crossing my fingers I’ll get the go-ahead on bananas/plantains next week, this looks so good!

chris May 31, 2013 - 3:49 pm

Cool! What is the texture of the plantain when blended? How thick is the batter?

I am wondering if a zucchini or maybe cauliflower can replace the plantain for a sugar free version. Maybe pumpkin, turnip, or sweet potato.


purelytwins June 1, 2013 - 7:47 am

the batter is semi-thick. a little thick and a litte water 😉

Lisa May 31, 2013 - 3:54 pm

Yay egg free recipe! Pumped about this, since I adore socca but lately have found chickpeas a little harsh on my system.
Now, I just need to get some plantains! I once made the mistake of thinking they were bananas (when I was about 13) and they definitely are not haha but I do love them cooked! Or in savory dishes.

Chef Amber Shea May 31, 2013 - 4:33 pm

This is an awesome idea! 🙂

Taylor @ May 31, 2013 - 9:48 pm

Looks delicious. I love using plantains and bananas in recipes. I think we go through close to a dozen per week between my hubs and I. I wonder how it would be with avocado? Possible??

Thanks ladies!

Elisabeth May 31, 2013 - 10:06 pm

I love socca! In fact, I just had some for dinner tonight along with sautéed squash and spinach and a watermelon, basil, and mint salad. Thankfully, I don’t have much trouble digesting beans, but I am open to trying flatbreads of any kind. They are such a fun way to experiment in the kitchen! Who knew that you could make socca with plantains? Plantains are one of my favorite foods, so thank you for this recipe, girls! I just know that I will be making it a lot!

zosia May 31, 2013 - 10:22 pm

I’m super psyched about this recipe.
I just bought a plantain and was hoping it would be used in an egg-free bread/socca recipe!

Could you just please tell me whether the 7 oz of plantain used in this recipe is BEFORE of AFTER peeling? (and I apply this question to all your recipes that include plantains)

Thanks so much and have a wonderful weekend.

purelytwins June 1, 2013 - 7:45 am

it is after peeling

Shel June 10, 2013 - 11:57 pm

How many servings does this recipe yield?

purelytwins June 11, 2013 - 8:58 am

about 2 servings.

Stephanie June 18, 2013 - 5:50 pm

Hi girls! Excited about this recipe. Question, usually plantain is best eaten when the skin is black (ripe). Just wondering why you choose to use it green. Does it have to do with texture or taste? Just wondering! Thankful for you!

purelytwins June 18, 2013 - 6:39 pm

You can eat plantains if they are ripe or not, the more green ones (from our research and findings) is that they are more starchy and less sweet like a banana. We like enjoying all types of ripeness of them, just figure out what ones work better in recipes and what ones our bodies like body, more start or more sweet 🙂

Kathleen June 23, 2013 - 4:01 am

Dominican born girl here. Plantains or platanos as we call them are a major part of the Dominican diet. You are correct that they are eaten green and yellow/black. Most Dominicans like both but I dislike the ripe kind and only eaten the green. I am highly intrigued by your platano recipes but also skeptical since I have only eaten them Dominican style; I.e., boiled, mashed, fried (all delicious and scrumptious applications btw). I will have to give these a try. I too am on a low fodmaps diet and am trying to heal my gut. I am currently on a grain free, starchy veggie and sugar free vegan except for farm fresh local eggs. I know that starchy veggies like sweet potato and potatoes do not agree with me. Banana is one of my worst offenders and even the smallest bit makes me nauseous, shaky and have indigestion. I never really recognized my gut symptoms as such and so I will have to try green plantain and test it out. I wonder if it is thought to feed gut bacteria as well since it is so starchy.

I have followed your blog for years and have also tried all different diets in hopes of healing. I went 4 days with perfect eating and majorly screwed up tonight after making all of my own food to bring to a party and doing so well. I ate 3 vegan spelt cupcakes, one with sugary vegan icing and chocolate chips. I also ate half a bag of BBQ sweet potato chips covered in fodmaps, and almond milk ice cream filled with sugar and tons of other ingredients I am sure my gut hated. I was up all night with major acid reflux, threw up everything I ate, was on the toilet for an hour and cannot sleep now. Totally not worth it. I hate how my hubby can eat 3 bagels with cc and feel great. My gut is so sick and I need to just heal already. I had my first colonic on Wednesday and I hope I have not screwed things up by this set back. I feel so stupid and ashamed of myself.

purelytwins June 23, 2013 - 12:18 pm

Kathleen do not feel ashamed!! it happens to us too, so move on and stay positive!! We hope your body likes plantains again, but keep doing what you are doing. Sounds like you are listening to your body, keep it up!

Brooke July 1, 2013 - 9:09 pm

Hi Ladies! My vegan socca came out a little gummy in the middle…not as cooked. Should I have spread the batter out a bit thinner? I also made it in a pan so, maybe that was my first problem.

purelytwins July 1, 2013 - 9:56 pm

well that might help, the vegan plantain socca does come out a little gummy sometimes, we have not figured out why yet. but maybe try spreading it thinner and see if that helps.

Carolyn September 1, 2013 - 8:15 am

Ladies….totally obsessed with these….trying to add in starches and have had nothing but difficulties with everything I have tried except plantains. I never would have thought to use them without your suggestions. I have been doing 1 plantain, 1/2 cup of chia gel, sea salt and cinnamon/ginger….heaven!!! Thank you…thank you….thank you!

Mimi November 11, 2013 - 12:53 pm

Have just discovered plantains.
Made the eggless and topped it with ghee sauteed garlic spinach. Yum!

purelytwins November 11, 2013 - 7:29 pm

so happy to hear it Mimi 🙂

April November 16, 2013 - 8:54 pm

Wow this looks incredible! How do you store leftovers? Thanks!

purelytwins November 17, 2013 - 8:15 am

I would say in fridge or freezer and just reheat

Maggie K November 17, 2013 - 11:41 am

Hi Michelle and Lori! I love all of your plantain recipes. I was wondering whether this recipe could be used as a pie crust? Thanks in advance!


purelytwins November 17, 2013 - 12:28 pm

glad you are loving them 🙂 not sure if this would work as a pie crust. do not think it would be sturdy enough. Although we have made this as pie crust –

Maggie K November 17, 2013 - 12:32 pm

Thanks a lot, maybe if I add a bit of almond flour it would become sturdy enough. I guess I’ll have to try. 🙂

Erin Machell November 19, 2013 - 9:09 pm

I haven’t tried it, but I bet that following this recipe for plantain crackers (just plantain + coconut oil), and cooking until it just barely starts to brown might work–or maybe experiment with adding just a bit of water.

Joy Roxborough March 28, 2014 - 8:00 pm

do you reckon this will work with green bananas instead of plantains if I don’t have plantains at the moment?

purelytwins March 29, 2014 - 6:56 am

don’t think it would work with bananas, as they are too wet and not very starchy like plantains, we suggest making regular socca with garbanzo bean flour.

Joy Roxborough March 29, 2014 - 5:52 pm

oops! i made it with a half ripe plantain. It was nasty! LOL. You did say green plantain. I better do what you say next time. I will try again with green. This came out mushy in middle and the flavour was not nice at all.

Pumpkin Plantain Bread ~ WIAW {Recipe} - Edible Balance June 15, 2014 - 2:24 pm

[…] with a failed attempt at plantain socca. I can only blame myself for that one; the pan was too big, the plantain was a bit small, and a […]

Sarah August 17, 2014 - 4:16 pm

The flavor is wonderful, however, I had a dish with the consistency of sweet potato casserole. I think it was too oily as I substituted vegetable oil for the coconut oil (allergies to all nuts including coconut). I like flat breads so I will try less oil next time. Thank you for sharing your recipe.

Gluten Free Foods That Are Best to Eat Before a Long Run October 1, 2014 - 7:13 am

[…] Grain Free Option – Plantain Bread. The original recipe is from Purely Twins. We just add in a scoop of protein powder or almond meal thicken it. Or we will add an egg to make […]

Dalia November 21, 2014 - 8:31 pm

I finally tried these tonight, and while I thought the flavor was good, it stuck to my cake pan – and the parts I was able to scrape up were great and crunchy on the edges but really gummy in the middle. Any thoughts on what might have gone wrong? My plantain was green enough to be impossible to peel, and I used an 8-inch cake pan.

purelytwins November 22, 2014 - 10:21 am

Ya that is how socca is a little more gooey in the middle. It is not the perfect bread without eggs. We made an updated version of it here

Celeste February 8, 2015 - 3:16 pm

Oh my word! This was so good! I used it as a wrap with some ham, turkey and avocado. I might use a few pans, make a double batch and spread them out a bit thinner than my original to feed my family. Definitely a new favorite.

purelytwins February 8, 2015 - 7:34 pm

YAY!! So happy to hear this!!

Gis February 16, 2015 - 3:39 pm

Just made this. It sounded so good. But like Dalia, above, something went very wrong. It stuck to the pan, could not let the edged. It cracked and bubbled on top. Looked nothing like yours 🙁

purelytwins February 16, 2015 - 7:18 pm

it is a very tricky recipe to make, we will have to play around with it again but we did do another version of it that turned out better as a thin flatbread here

Melissa March 31, 2015 - 6:41 pm

Okay, so I just got this out of the oven. I’m having a hard time letting it make it to the table.

New favorite way to make plantains!!!

purelytwins March 31, 2015 - 8:33 pm

yay Melissa!! hugs

Mae April 7, 2015 - 8:49 pm

I have made these a few times and they are fabulous!!! I added a few tablespoons of ground flax seed to counteract the gumminess that seemed to happen in the center of the bread, and it worked great! Thanks for this ingenious idea!!!

purelytwins April 7, 2015 - 9:07 pm

So happy to hear this Mae 🙂 yay!

Mari May 8, 2015 - 12:46 am

The flaxseed is a great idea. I added pumpkin. Makes it more gummy but I leave it in the oven to dry out after I’ve cut it and turned oven off. Works nice

Charissa August 24, 2015 - 3:01 pm

I just made this, it was bit gummy, I had just cooked some bacon, so when I took the plantain bread out of the oven I finished it by frying it on the stove in the bacon grease. It was fabulous! Thanks for the recipe!

purelytwins August 24, 2015 - 6:56 pm

The egg-free recipe is a bit denser since it doesn’t have eggs. But glad you enjoyed it.

Ariana October 9, 2015 - 8:49 pm

First of all, thanks for your great effort in posting best recipes in the world. Second, Although I love plantains, and cooking your plantain recipes, I have always gotten a brownish result. No matter if I try with pancakes, socca or bread… Is there a way I can get a yellowish result? Please, help me

purelytwins October 9, 2015 - 9:03 pm

Ariana, not sure why you are getting a brownish result when baking with plantains. Are you always using the same ripeness of plantain? Is it more green or yellow?

Holistic Head To Toe September 2, 2016 - 11:37 pm

I was excited to find this as you were one of the first food blogs I started following several years ago and I was also eating beans. Looks like I’m on the same patch as you are. I’m now transitioning to strict AIP and had fond memories of making your other socca recipe. This will be a great treat!

Mayra March 14, 2017 - 1:35 pm

Its snowing out here today so what better thing to do than bake. I made this since I just happened to have 2 green plantains layin around. I’m not sure what to expect….
Here are my thoughts:
1 tbsp of ghee was too much and made it greasy
I didn’t coat the edges of my pie dish since that’s all I had and it stuck to the sides
25 min at 375 was not enough bake time

Rose November 21, 2017 - 7:20 pm

I love working with plantains, they are so versatile. I do something close to this but I call it a tofu substitute. I use a pinch of baking soda and amino braggs for flavor, no oil. It comes out spongie. I’m trying a toferky sub for this Thanksgiving.

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