Berries & Cream Sweet Plantain Waffles
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-5 waffles
Ingredients
Ingredients
  • 3 plantains, peeled and chopped: Use one greener plantain and two that are on the yellow/brown side (with a bunch of spots)
  • ⅓ cup water
  • ¼ cup melted coconut oil (substitute: avocado oil, melted butter or ghee) + extra, for greasing the waffle iron
  • 1 egg
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp maple or vanilla extract
  • 2 Tbsp date sugar (or sweetener of choice)
For serving:
  • 2 cups mixed berries
  • Coconut cream
  • Maple syrup
  • optional toppings: sliced bananas, melted coconut butter, shredded coconut, chocolate chips (why not??)
Directions
  1. Combine the plantains, water, oil, egg, sea salt, cinnamon, extract, and sweetener 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. Here come the toppings: pile them on! I used mixed berries, coconut cream, shredded coconut, and some maple syrup.
  6. And…..faceplant.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/berries-cream-plantain-waffles/