SWEET PLANTAIN WAFFLES

Sweet waffles made from ripe plantains and coconut oil. They’re egg-free, nut-free, AIP and vegan!

My plantain obsession has deepened. This is thanks to a plantain that I left in my pantry until very ripe, and then fried up in coconut oil and cinnamon. It was my first time eating a ripe plantain, and the flavor is pretty fantastic. The flavor reminds me of a banana meets an apple. Does that make sense? Maybe not. All I know is it is delicious.

Well, a week or so later, I bought more plantains. I actually did intend to use those ones while green, but they ripened again in my pantry. Darn  I don’t remember how or why I decided to turn those ripe plantains into waffles, but it sort of started a waffle frenzy in my kitchen. If you follow me on Instagram you may know what I mean…

Waffles everywhere.

This one recipe turned into a science experiment, and I wanted to know how tweaking the recipe ever so slightly would affect the taste and texture.

After many batches of waffles, I found the one I love the best. It starts with medium-ripe and ripe plantains. You want two of them to be yellow and spotted black, and one to be more green to give the waffles structure.

So the funny thing about this whole waffle experiment is that the recipe that ended up being the best, is actually the simplest one.

All this recipe requires is plantains, coconut oil and the few ingredients that lend taste and help the batter rise. No flour. No sweeteners. How awesome is that?

Ripe plantains are so sweet on their own, and have such a unique flavor, that you don’t need any sweetener or flavoring to make them taste good. A simple drop of cinnamon and vanilla do the trick.

As for the flour, well I tested a few batches with different grain free flours. That idea that this recipe stayed nut and seed free and be autoimmune protocol friendly was important to me, so almond flour was out. Coconut flour requires eggs and is difficult for many (including myself) to digest, so that was out too. That leaves arrowroot and tapioca starch. both of which did nothing to enhance the texture of the waffles. In fact, they made the waffles pretty chewy. Bad chewy.

A little apprehensively, I tossed the plantain batter into the waffle maker without any flour at all, and what do you know? It actually works! You get a fluffy waffle and a slighty crispy exterior.

The flavor is definitely unique to the flavor of ripe plantains. Don’t go in expecting classic buttermilk waffles, but don’t let that deter you either. Topped with fresh fruit, maple syrup and maybe some whipped coconut cream, I don’t know how you could not love these waffles. The best part is that they’re truly healthy and allergen friendly.

Okay that’s a lie. The best part is they taste fantastic.

4.0 from 7 reviews

SAVE PRINT

SWEET PLANTAIN WAFFLES

Author: Hold the Grain

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 4-6 waffles

 

***UPDATED 7.6.15

INGREDIENTS

• 2 Cups pureed medium ripe-ripe plantain (2-3 large plantains)*
• 2½ Tablespoons coconut oil, melted + more for oiling the waffle maker
• 1 Teaspoon cinnamon
• 1 Teaspoon pure vanilla extract
• 1 Teaspoon apple cider vinegar
• ½ Teaspoon sea salt
• ½ Teaspoon baking soda

INSTRUCTIONS

1. Heat your waffle iron. (I set the heat to 5 out of a possible 6)
2. Peel the plantains and chop them each into 4 pieces.
3. Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
4. Add the oil to the plantains and blend again, now until completely pureed.
5. Add the cinnamon, vanilla and apple cider vinegar to the blender. Blend again on high for a few seconds to mix well.
6. Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
7. Oil your waffle iron and place ⅓ cup of batter into the center of your waffle iron. The amount of batter you use may vary depending on your waffle maker and it's instructions. I have used a Belgian and classic waffle maker. Both work, but I prefer the classic. ***
8. Cook until the waffle is browned to your liking, and repeat until the batter is gone. Be sure to keep the waffle maker oiled before each waffle.
9. Transfer the cooked waffles to a wire cooling rack rather than stacking them on a plate as you cook.
10. Serve with maple syrup, fresh fruit and whipped coconut cream!

NOTES

* These waffles work best when your plantains are varied in ripeness. If one of your plantains are more ripe (yellow with black spots) and one is medium ripe (mostly green) they always turn out best. The ripe plantain will contribute the sweet flavor, while the less ripe will add more starch to help them hold.

These are best when enjoyed fresh from the waffle maker.

*** Here is the waffle iron that I use and like best: Classic Wafflepro

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.