AIP-Friendly Paleo Plantain Waffles
Serves: 6 waffles
  • 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
  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.}
Recipe by Merit + Fork at