Let’s talk about waffles (baby). Let’s talk about you and me…
No. Just waffles today. Flourless, SAVORY Paleo Plantain Waffles, to be exact.
We’re gonna stay up all night, telling manly stories, and in the morning, I’m making WAFFLES.
I’m always behind on these national food holidays. Like apparently earlier this week it was National Waffle Day? Who comes up with these things and why don’t they tell me in advance? Rude.
Good thing I already had a kicka** waffle recipe ready to go for you guys that will knock your socks off. Did I know this holiday was coming? Absolutely not. “It’s like I have ESPN or something!” (Mean Girls, FTW.)
So it may be a few days late, but I promise this recipe will more than make up for it.
Plus, now you can save this to make this weekend. Because who has time to make some super jacked up and indulgent waffles on a Monday, anyway?
Sorry I’m not sorry I’m giving you guys another plantain waffle recipe. I’ve already posted a recipe for Paleo Plantain Waffles, and Berries & Cream Sweet Plantain Waffles. So make sure to check those out because theyre freaking delicious. They’re just too good not to keep experimenting with!!
Ahem. Did I mention they’re savory waffles? Ooohh, gamechanger. And of course you know with anything savory (for me), I topped with a fried egg. Obviously. Because #yolkporn. It’s the best. And I can’t think of a better way to start my morning than with a gooey yolk. Topped with my current favorite: Fix Hot Sauce.
And savory waffles means you can totally eat them for dinner. Right?
Let me know in the comments what your favorite waffle toppings are!
- 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
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp chopped fresh herbs of choice - try basil or rosemary! (substitute: 2 tsp dried herbs)
- In a food processor, combine the plantains, water, oil, egg, sea salt, spices, and herbs. 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.
- Get out your topping ingredients so they’re ready to cook up fast while the waffles are cooking: If you’re using sausage, chop it up in to bite sized pieces. (If you’re making bacon instead, get that going on the stovetop. Got leftover pulled pork? Get that heating up too). Chop up your chives. Get a skillet ready to fry up those eggs when the waffles go down.
- Heat up your waffle iron and grease it using a heat-proof pastry brush with some extra melted oil. You could also use an oil spritzer. Make sure the iron is 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 3-4 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.
- While the waffles are cooking, get your toppings ready. Fry up those eggs and assemble any other deliciousness you’re going to put on top!
- Take the waffles out of the oven/out of the iron, serve with your choice of toppings and enjoy!
Need some other ideas for how to serve/ top these beauties? Try these toppings on for size:
- Secret Recipe Guacamole
- Chimichurri Sauce
- Avocado hollandaise sauce
- umm…Cracklin’ Chicken and waffles anyone??
- Smoky mango avocado salsa