These are So yummy that I want to go make some right now! Β I had many sticky waffles during the learning process – but it was worth it in the end. πŸ™‚ Β They are a bit chewier than grain waffles (sometimes bordering gooey in the center), but very pleasant and yummy! πŸ™‚ Β They also freeze and re-heat very well! Β Perfect for weekend batch baking. πŸ™‚

018

AIP Plantain Waffles

4 cups green or plantains, peeled and chopped (about 3)
1/3 cup melted coconut oil
1 cup water
2 tsp. gelatin (I used Great Lake’s Red Can)
1 tsp. sea salt
1/2 cup arrowroot

*Update: It seems that people have had trouble with both yellow plantains and tapioca starch.Β  It is best to use green plantains and arrowroot starch.Β 

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. Β If you need to add a bit more water, you can do so. Β 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. πŸ™‚ Β Let me know!

3. Heat your waffle iron, coat with coconut oil, and cook per instructions! Β I sometimes let it go a little longer than the regular waffles as it can take a little longer to brown.

4. Enjoy! πŸ™‚ Β The following picture was multiple batches that I made for a camping trip. Β I cooked them, cut them in pieces, Β froze them in zip lock bags, kept them in our cooler until breakfast, then toasted them over the fire. Β It worked well, although I found them best eaten while hot. Β The consistency suffers a bit when frozen, heated, then cooled. Β I would do it again, though!! πŸ™‚

002

Shared on Paleo AIP Recipe Roundtable. πŸ™‚