Preheat oven to 400 degrees. Place the plantains, coconut oil, baking powder and salt in the blender and blend.
Add additional water in 1 Tb increments, along with scraping down the sides occasionally, until you have the consistency of thick pancake batter.
Place a large spoonful of the batter on the parchment paper lined baking pan for each tortilla and smooth into an approximately 4” diameter round. It helps to wet the back of the spoon to keep it from sticking to the batter.
Bake for 10 minutes, flip and bake another 10 minutes until very lightly golden brown and pliable. Enjoy!