AIP-Friendly Paleo Plantain Waffles @ meritandfork.com

AIP-Friendly Paleo Plantain Waffles

MOVE OVER BANANA PANCAKES, THERE’S A NEW SHERIFF IN TOWN: PLANTAIN WAFFLES. HIS NAME’S….. COLONEL…… PLANTAIN….???
[I don’t know. Couldn’t think of anything. I tried, okay. It’s late/early, don’t judge me.]

I have finally began experimenting with starchy vegetables in baking – yuca & plantain. They’re both wonderfully versatile little veggies who can make a dough out of almost nothing. Who’da thunkit!

If you didn’t know, the flesh of both raw plantains and cooked yuca makes for an excellent baked-goods base. They’re both so starchy that they can easily replace the flour in many recipes. Cool, huh!? I have biiiig plans coming up for the tubers & starchy veg in my life as the possibilities are endless. Waffles today; tortillas/wraps & pizza crust tomorrow…

I was actually shocked by how nice these almost-one-ingredient wonders tasted. They’re like banana pancakes, but… better? You don’t miss the flour at all! Plus, I figure if you’re dousing your waffles in maple syrup LIKE ANY GOOD AMERICAN SHOULD BE, then, you probably don’t want a super sweet waffle, as well. These waffles are naturally sweetened with a bit of maple sugar and taste amazing fresh off the waffle iron with warm fruit compote, butter, and maple syrup.

So, why make plantain waffles in the first place, you ask? I developed this recipe with my bloggy partner, Elizabeth & other autoimmune-disease-stricken friends in mind. Anything with less inflammatory ingredients and more whole foods gets a thumbs up in their book. These waffles have no eggs, no nightshades, no nuts, no seeds, no flours, no NOTHIN’!

AIP-Friendly Paleo Plantain Waffles @ meritandfork.com

Here’s a few TIPS for this recipe:

(as I’ve discovered after making this a few times, plantain sizes can vary quite a bit)

This recipe initially called for 1 large green plantain + 2 large greenish-yellow plantains, but, I’ve changed that to simply 1-1/4 lbs. peeled plantain.

That’s because you may have to use up to FIVE (5) plantains to get 1-1/4 lbs. of peeled plantains.

Here is what I used just this last time:

Plantain Waffle Colors
 I used almost ALL 5 of these plantains to get 1-1/4 lbs. of peeled plantain. All that was left was this half of a green plantain:
Plantain Waffle Colors
The key to great texture & flavor here is using both green AND yellow/greenish-yellow plantains. I understand it’s not always easy to find both green AND yellow plantains at the same time though, so, just do your best to find some fully green ones and a few that are starting to turn yellow OR are already yellow.

I’ve made these waffles using mostly all-green plantains before but found they taste best when some slightly ripened plantains are thrown into the mix.

(I even had one commenter make them with ALL yellow plantains! She simply cooked them for a bit longer at a lower temperature. It’s a pretty forgiving recipe, so, the only thing that can really go wrong here is a waffle iron that’s too hot.)

The trick to getting these waffles nice & crisp… is using your greased waffle iron on medium to medium-high heat. Some waffle irons vary (mine is so GD old, it’s from the 70s!), but, I’ve found it best to keep the heat just a hair past medium. THEY WILL CRISP WHILE COOLING, so, do not fret if they’re a bit floppy when you pull them straight off the iron.

 

My new motto is “CAN YOU WAFFLE IT?!” – cause, as this recipe has proved, you most likely CAN! Now, go ‘head girl! Go get yo waffle on!

{P.S. If you’re a fellow AIP-er, check out my Dairy-Free Paleo Baked ‘No’tato Soup and super delicious ‘No’mato Sauce! My boyfriend had NO idea there were no potatoes in the soup and no tomatoes in the sauce!}
4.7 from 3 reviews
AIP-Friendly Paleo Plantain Waffles
Serves: 6 waffles
 
Ingredients
  • 1-2 green plantains + 2-3 greenish-yellow to yellow plantains, roughly chopped & peeled, 1-1/4 lbs. total of peeled plantains. (see photos + details in blogpost above)
  • ½ cup water
  • ¼ cup melted ghee/avocado oil
  • 3 tbsp maple sugar (or coconut/date sugar)
  • 2 tbsp vanilla extract
  • 1-1/2 tsp almond extract
  • ½ tsp freshly grated nutmeg
  • ½ tsp cinnamon
  • ¼ tsp sea salt
Instructions
  1. Preheat waffle iron/maker over medium heat.
  2. Blend all ingredients together in a high speed blender until fully combined and smooth batter has formed.
  3. Using a ½ cup measuring scoop, distribute even amount of batter onto greased waffle iron.
  4. Cook waffles on medium to medium-high heat until desired color. They will crisp while cooling, so, do not fret if they're a bit floppy straight off the iron.
  5. Remove and lay on a wire rack in a preheated oven at the lowest temperature setting while cooking remaining waffles. [Grease waffle iron before each waffle.]
  6. Serve with butter/ghee, maple syrup, and fresh berries/bananas or fruit compote. {Leftover waffles freeze REALLY well! Simply toast to reheat.}

 

AIP-Friendly Paleo Plantain Waffles @ meritandfork.com

Another day, another batch of plantain waffles! This time with homemade cherry compote & nanners! :)

(**Cherry compote was simply frozen black cherries, honey, lemon juice and a pinch of salt smashed & boiled over medium-high heat until thick. You can do this with almost any type of berry or frozen fruit.)

AIP-friendly Plantain Waffles @ meritandfork.com

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Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

24 Comments

  • Angela Sackett

    24.04.2017 at 11:38 Reply

    I’m SO excited to try these, and excited to have found your gorgeous blog!
    I am a nutmeg LOVER, but as I’m researching the AIP protocol with fear and trembling, it seems nutmeg is a non-allowed spice. Might try replacing with cinnamon?

  • Randi

    05.02.2016 at 05:58 Reply

    Hi! I’ve tried a couple of cassava based waffles but they were essentially gooey and gross (and only a tad bit crunchy on the top edges). I’d like to give a plantain waffle a go but…my waffle maker (a gift from many years ago) doesn’t have a temperature option. So…any idea how that will impact the final product? Thanks!

    • Nicole

      04.03.2016 at 12:33 Reply

      I would assume if it’s not as hot as called for, you could just leave the waffle on for a bit longer until cooked through/golden brown. Not sure how that will affect the texture, though. If it was cassava FLOUR waffles you’ve tried, just be mindful that this is a 100% plantain waffle. It will not be the same exact texture as a flour-based waffle. A bit different, but, good! If I were you I would try using mostly yellow/ripe plantains (versus mostly green) for taste. Like I said, it is a pretty forgiving recipe and they DO get crispy on top. Let me know if you end up trying it! :)

  • Rachael K

    08.12.2015 at 23:05 Reply

    Is almond extract essential? I need a nut/grain/egg/dairy-free recipe and this one is soooooo close!

    • Nicole

      04.03.2016 at 12:25 Reply

      Absolutely not! So sorry it took me so long to reply!! Let me know if you end up trying ‘em. :)

  • Dana

    23.09.2015 at 19:26 Reply

    I used yellow plantains, subbed a bit of stevia extract for the maple syrup (I have introduced small amounts with no problems) and held the nutmeg and almond extract. I poured the batter into my hot AllClad waffle iron (the BEST iron in the world, IMHO) and let it bake. It took a long time to finish, but the result was beautifully brown and yummy. I served the waffles with fresh sliced peaches and cinnamon coconut cream. The waffles were more on the chewy side than the crunchy side, but they were delicious and such a nice treat for an AIP’er who has shunned all things grain. I will definitely do this again. Yummy!

    • Nicole

      29.09.2015 at 13:04 Reply

      Wow, so nice to hear that all yellow plantains will work, too. I’m so glad you enjoyed them!! I’ve just barely tweaked the post and recipe to make it a bit easier, so give it a read before you make them again and let me know how they turn out if you do!!! Thanks so much again! :)

  • tammy hart

    02.09.2015 at 19:01 Reply

    Thanks for sharing your recipe. I’m new to cooking with plantains. Ours came out sticky on the inside, burnt on the outside, and split when I opened the waffle iron. Any advice?

    • sophia

      14.09.2015 at 00:39 Reply

      I am really uncertain how they are this color in the picture and my turnout was super dark brown and gooey. Hmm, I am asking the same question as you Tammy.

      • Nicole

        29.09.2015 at 13:21 Reply

        First off, I take these comments very seriously – as soon as I got two comments from people who have had trouble, I went straight to the kitchen to make these to get some troubleshooting tips for you guys.

        1. If you did not weigh your peeled plantains, you may not have used enough. (my fault, as I initially called for “1 green plantain + 2 greenish yellow plantains [aka 1-1/4 lbs peeled plantains]”) I found you may need to use up to 5 plantains, depending on their size. I’ve changed the blogpost + recipe instructions to make it a bit easier and to make the plantain weight of more importance. Please re-read the post + recipe for details – I think this will help a LOT.
        2. Both sides of the waffle iron must be greased before pouring the batter on.
        3. Waffle iron should be set at medium to medium-high heat MAX – the recipe is actually quite forgiving so long as your iron isn’t too hot. I’ve had one reader use all yellow plantains and she just cooked them longer at a lower temperature. (I don’t recommend this, but, just an example that the recipe is quite flexible.)

    • Nicole

      29.09.2015 at 13:20 Reply

      First off, I take these comments very seriously – as soon as I got two comments from people who have had trouble, I went straight to the kitchen to make these to get some troubleshooting tips for you guys.

      1. If you did not weigh your peeled plantains, you may not have used enough. (my fault, as I initially called for “1 green plantain + 2 greenish yellow plantains [aka 1-1/4 lbs peeled plantains]”) I found you may need to use up to 5 plantains, depending on their size. I’ve changed the blogpost + recipe instructions to make it a bit easier and to make the plantain weight of more importance. Please re-read the post + recipe for details – I think this will help a LOT.
      2. Both sides of the waffle iron must be greased before pouring the batter on.
      3. Waffle iron should be set at medium to medium-high heat MAX – the recipe is actually quite forgiving so long as your iron isn’t too hot. I’ve had one reader use all yellow plantains and she just cooked them longer at a lower temperature. (I don’t recommend this, but, just an example that the recipe is quite flexible.)

    • Augustina

      31.05.2017 at 14:35 Reply

      This shows real extrepise. Thanks for the answer.

  • Alyssa

    08.08.2015 at 12:04 Reply

    I’m a fourteen year old new to the Paleo diet and I was thrilled when I saw these beauties! Everyone else in my family didn’t want to look into how to use plantains, so I had to do a lot of convincing before we could buy them, but when we saw them at the 99 cent store we were sold. When I made them this morning, I was super excited to see when I lifted the waffle maker to find they kept their shape. So perfect! Delicate, but they firm up when they cool down. It doesn’t make that many, we got 12 little, not full waffles (with 8 people in my family, Paleo recipes begin to be a pain with the very little it makes) so next time I’ll quadruple the recipe. Taste wise, it was much like green bananas so next time I’ll put more spice, add some peanut butter and subsitutes the water for almond milk. (maybe with some coca powder? add blueberries in the batter?) It wasn’t that we didn’t like it, it was just strong in the green banana flavor. On the other hand I absolutely loved them! I will definetley be making this again with a few tweaks and they will be a big part of my diet when I get to college. I love how they’re egg free, and honetsly I liked them best plain though by brothers and sister had them with peanut butter and jelly or organic grade A maple syrup. Sooooo many Paleo recipes are failures for me so I was soo happy when this one turned out! My first time using plantains was amazing and I will continue to use them for future recipes (probably for chocolate cake next) Thank you so much for the recipe!

    • Nicole

      29.09.2015 at 13:01 Reply

      I’ve made these a few more times now and have tweaked the recipe + instructions a bit. Feel free to add one yellow plantain into the batter, it definitely helps with the flavor! I even had one person make them with ALL yellow plantains. Give the edited post a read and let me know if you end up trying them again! So glad you enjoyed them!! :) If you like bananas, I highly suggest trying out my nut-free Otto’s cassava flour banana bread or my banana’s foster recipe. Both are awesome, in my humble opinion! ;)

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  • Stacey

    30.03.2015 at 15:01 Reply

    These look perfect! I fell in love with plantains after going to Puerto Rico 4 years ago!

    • Nicole

      01.04.2015 at 09:59 Reply

      Right?!?! I had no idea how much I loved plantains until this past year when I started frequenting Peruvian Chicken joints. Now, I’m frigging obsessed.

    • Nicole

      01.04.2015 at 09:59 Reply

      Oh, and, THANK YOU! You’re too kind. *insert kissy-winky emoji here*

  • Vanessa

    30.03.2015 at 11:50 Reply

    Dang girl! These look absolutely amazing!

    • Nicole

      01.04.2015 at 09:57 Reply

      Thank you so much, Vanessa!! They were a hit at Stacy’s (Paleo Parents) house, so, I’m pretty proud of them now. :)

  • Alana Bookhout

    25.03.2015 at 18:09 Reply

    How many servings does this make? Can’t wait to try them!!!

    • Nicole

      27.03.2015 at 14:19 Reply

      6 waffles using 1/2 cup batter per waffle. They’re WONDERFUL and they freeze/reheat really well, too. Hope you enjoy!! Let me know how it goes! :)

      Nicole

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