Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
- 2 1/2 cups Green Plantains peeled and sliced
- 1 1/2 cup Bananas sliced
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Wine Vinegar
- 1/2 teaspoon Salt
- 3/4 teaspoon Baking Soda
- Spray Oil or additional Extra Virgin Olive Oil
Heat your waffle iron.
Place the plantain and bananas to a high speed blender and blend until smooth or as smooth as possible until it becomes too difficult to blend.
Add the oil to the plantain mixture and blend again, now until completely pureed.
Add the cinnamon, cloves, vanilla, vinegar, salt and baking soda to the blender then blend again for a few seconds to mix well.
Oil your waffle iron and place 1/4 of the batter into the center of your waffle iron. The amount of batter you use may vary depending on your waffle maker. I have a waffle iron that makes four waffles at a time so I just pour equal amounts of the batter on each waffle.
Cook the waffle for about 5 minutes or when the waffle iron stops steaming.
Transfer the cooked waffles to a wire cooling rack, which will help them crisp instead of getting soggy on a plate.
Serve immediately with maple syrup, fresh fruit or both!
Serving: 1waffle | Calories: 260kcal | Carbohydrates: 43g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 501mg | Potassium: 663mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1078IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg