Easy Paleo Plantain Waffles
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-5 waffles
Ingredients
  • 3 plantains, peeled and chopped: I used a mix of two greener ones and one green-brownish one.
  • ⅓ cup water
  • ¼ cup avocado oil + 1-2 Tbsp extra, for greasing the waffle iron (substitute: melted butter, bacon fat, ghee, or coconut oil)
  • 1 egg
  • ½ tsp sea salt
Directions
  1. Combine the plantains, water, oil, egg, and sea salt in a food processor or blender and let it run until the batter is completely smooth. You may need to scrape down the sides and pulse a few additional times to get the chunks out.
  2. Heat up your waffle iron and grease it with some extra melted oil. You could either use an oil spritzer or heat-proof pastry brush to do this. Make sure it’s on the lightest setting so the waffles don’t overcook.
  3. When the iron is ready, use a rounded ½ cup scoop to spoon the batter in the middle of the waffle iron. Let it spread a little bit, then close the top and cook until done, about 3 minutes. Mine has a little green light that shows you when it’s finished. Watch them closely so they don’t burn!
  4. If you’re making a bunch of waffles and don’t want them to get cold, turn your oven on the “keep warm” setting (about 170F) and pop your finished waffles on a parchment paper or wire rack lined baking sheet in the oven until the rest are finished.
  5. Serve with your choice of toppings and enjoy!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-plantain-waffles/