Plantain Waffles are a perfect whole foods breakfast solution for those who can’t have gluten or nut flours. The greener the plantain, the better, for these waffles, but even if they’re starting to yellow, the recipe works just fine.
Featured Ingredients
When taking into account resistant starch, green plantains are a top food source of fiber, which serves as food for our gut microbiome. Per 1-cup serving, they also deliver at least 10% or more of the daily value of 12 other nutrients including vitamins, minerals, and phytonutrients.
Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.
Plantain Waffles
Nutrivore Score: 191
Ingredients
- 2 large green plantains
- 4 eggs (if plantains are extra large, add an extra egg)
- 2 teaspoons vanilla
- 3 tablespoons coconut oil extra virgin
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender preferred) or food processor with the eggs. Blend to form a smooth batter. (If your blender has a smoothie function, that works well).
- Heat your waffle maker on high. Pour batter into your waffle maker and cook, according to the manufacturer’s directions, about 4 1/2 minutes for Belgian-style (thick waffles). Remove from waffle maker and serve.
- Repeat with remaining batter.
Nutrition
Nutrition Facts
Plantain Waffles
Amount per Serving
Calories
292
% Daily Value*
Fat
15
g
23
%
Saturated Fat
10
g
63
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
164
mg
55
%
Sodium
274
mg
12
%
Potassium
449
mg
13
%
Carbohydrates
34
g
11
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
238
IU
5
%
Vitamin C
18
mg
22
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
This recipe doubles perfectly. Like all baked goods made with plantains, these waffles tend to dry out when stored in the fridge. Even if you plan to eat them the next day, I recommend freezing. First, let the waffles cool on a cooking cooling rack, or similar. Then, place in a single layer on a baking sheet lined with a silicone liner or parchment paper and place in the freezer. Freeze for 4-6 hours or overnight. Remove from the baking sheet and place in a freezer bag for long term storage. Reheat from frozen in the microwave for 30-45 seconds or in a toaster or toaster oven, if you enjoy them crispy.
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