This has been my new favorite breakfast recently… and dessert… and… you get the idea. My recipe is based on this recipe, but with a few tweaks. I found her waffles too oily for my liking and didn’t quite fluff up as much as I like. Plus, I like to add a protein boost so I added some plant-based protein to the recipe (although you can easily use some coconut or even almond flour instead)
Makes about 2-3 waffles (depending on how big you make them)
1 large ripe plantain (yellow with some brown spots)
1 large unripe plantain (green)
1.5 tbs melted coconut oil
2 tbs. coconut flour OR plant-based protein
1 tsp. vanilla extract
1/2-1 tsp. baking soda (use 1/2 if at altitude, 1 if at sea level)
1 tsp. apple cider vinegar
1/2 tsp. sea salt
Plug in your waffle iron and let it heat up while you prepare the batter.
Peel your plantains and chop into quarters. Place plantain chunks in high speed blender or food processor and blend for about 30 seconds (until roughly pureed).
Add remaining ingredients and blend until smooth. You should have a thick batter that isn’t easily pourable (you’ll have to scoop it into your waffle iron).
Follow waffle iron instructions. You may need to cook these waffles slightly longer then a normal waffle, but they should be fluffy and perfectly browned when done.
Top with fresh fruit, fruit compote, almond butter, maple syrup, whatever your heart desires. And, Enjoy!