Classic Plantain Waffles
Once summer rolls around, lazy days begin to take over my weekends. I like waking up to knowing I’m about to have a delicious brunch which often includes waffles, bacon, root and veggie hashes, eggs. The whole shebang!
I don’t consume sugar due to autoimmune reasons but I do like adding lots of fruit to my waffles as well as yogurt. If you can tolerate a bit of sugar maple syrup or honey would be my recommendations for these babes.
I developed this recipe when I was in the elimination phase of the autoimmune protocol. If you’re unfamiliar with it, AIP, is an elimination diet whose purpose is to heal your gut and autoimmune issues. The first part is the protocol eliminates eggs and grain.
If you have allergies, these waffles will become your new go to. They’re soft and can be made a few days in advance and stored in the fridge or batch cooked and then frozen.
Instead of grain based flour, I keep this top 8 free, allergen, autoimmune and gut friendly by using plantain flour.
Plantains and it’s flour are both staples in my home. Plantains are in the banana family. Unlike Cavendish bananas which are the most common variety of naners in the United States and Europe, plantains are native to South and Central America, Africa and Asia.
If you are new to consuming plantains, they are similar to bananas in shape but vary in texture. Unlike bananas, plantains are also usually cooked before eating. And plantain flour is made by dehydrating and then grinding raw unripe plantains.
Plantains also contain a high level of antioxidants and are rich in vitamin C and B6 which may aid in increasing mood and reducing the risk of cardiovascular function.
Ingredients:
125g banana or 1 medium banana
25g apple sauce
1/2 cup plantain flour
1 tbsp cassava flour
1/2 tsp baking soda
30g collagen powder
1/2 cup full fat coconut milk
10g or 1 tbsp gelatin
2 tbsp warm water + 1 tbsp room temperature water
NOTES: You may use an egg instead of the gelatin egg if you are not on the autoimmune protocol
If your batter is too wet, reduce the amount of coconut milk you’re using by a quarter
To Make:
Start by making your gelatin egg. If you’re using a real egg, crack it in a bowl and whisk until combined. For a gelatin egg, add 2 tbsp warm water and 1 tbsp room temperature water in a small dish. Add the gelatin to it and slowly stir it into the water. This reduces the gelatin from clumping together. Set aside.
Mash your banana in a bowl. If using eggs, add the mashed banana to them and whisk to combine. Add the apple sauce and coconut milk and stir again. Then, add the plantain flour, cassava flour, collagen and baking soda. Stir in your gelatin egg at this point and mix everything together.
Heat a waffle iron. I used a mini waffle iron for these. Pour your batter into the iron and cook for 3-5 minutes. Repeat with remaining waffles. This can be batched in advance and frozen for quick summer breakfasts.
