These are So yummy that I want to go make some right now! I had many sticky waffles during the learning process – but it was worth it in the end. 🙂 They are a bit chewier than grain waffles (sometimes bordering gooey in the center), but very pleasant and yummy! 🙂 They also freeze and re-heat very well! Perfect for weekend batch baking. 🙂
AIP Plantain Waffles
*Update: It seems that people have had trouble with both yellow plantains and tapioca starch. It is best to use green plantains and arrowroot starch.
1. Place all ingredients in a high speed blender (like a Vita Mix).
2. Turn on and push ingredients down with the tamper until it is uniform and smooth. If you need to add a bit more water, you can do so. You want the batter to be thick, but to be pourable.
*I have not tried this in a food processor, but anticipate that it would work well. 🙂 Let me know!
3. Heat your waffle iron, coat with coconut oil, and cook per instructions! I sometimes let it go a little longer than the regular waffles as it can take a little longer to brown.
4. Enjoy! 🙂 The following picture was multiple batches that I made for a camping trip. I cooked them, cut them in pieces, froze them in zip lock bags, kept them in our cooler until breakfast, then toasted them over the fire. It worked well, although I found them best eaten while hot. The consistency suffers a bit when frozen, heated, then cooled. I would do it again, though!! 🙂
Shared on Paleo AIP Recipe Roundtable. 🙂