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.
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.
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!
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.
Here come the toppings: pile them on! I used mixed berries, coconut cream, shredded coconut, and some maple syrup.
And…..faceplant.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/berries-cream-plantain-waffles/