Waffles with no flour or sugar? Yes! This is real! These sweet and crispy waffles are made from 7 real food ingredients, including plantain, coconut oil, and cinnamon. Top them with fresh fruits and maple syrup, or use them as a base for a healthy breakfast sandwich.
The obsession with my plantain has deepened!
Big thanks to a friend that gave me a plantain as a birthday gift which I left in my pantry to get ripe, and then fried it up with coconut oil and cinnamon. This is the first time I have eaten ripe plantain and believe me, it tastes great!
After about a week, I bought more plantains. I did intend to use those plantains while they were green, but they ripened again in my pantry (winks). I don’t remember how or why I decided to turn those ripe plantains into waffles
The recipe for the sweet banana waffle became a scientific experiment until I found the best combination of crispy waffles. It starts with plantains of different ripeness. You want 1-2 plantains to be yellow/spotted black and 1 greener. The green plantains will impart a waffle structure that will be cooked and crispy, with ripe plantains providing sweetness.
The best part? Sweet Plantain Waffles are truly healthy and allergen friendly.
The best part is that they taste great!!!
- 2 Cups (2-3 large) pureed medium ripe-ripe plantains
- 2½ Tablespoons coconut oil, melted + more for oiling the waffle maker
- 1 Teaspoon cinnamon
- 1 Teaspoon pure vanilla extract
- 1 Teaspoon apple cider vinegar
- ½ Teaspoon sea salt
- ½ Teaspoon baking soda
- Heat your waffle iron. (I set the heat to 5 out of a possible 6)
- Peel the plantains and chop them each into 4 pieces.
- Place the plantain pieces in a high-speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
- Add the oil to the plantains and blend again, now until completely pureed.
- Add the cinnamon, vanilla and apple cider vinegar to the blender. Blend again on high for a few seconds to mix well.
- Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
- Oil your waffle iron and place ⅓ cup of batter into the center of your waffle iron. The amount of batter you use may vary depending on your waffle maker and it’s instructions. I have used a Belgian and classic waffle maker. Both work, but I prefer the classic.
- Cook until the waffle is browned to your liking, and repeat until the batter is gone. Be sure to keep the waffle maker oiled before each waffle.
- Transfer the cooked waffles to a wire cooling rack rather than stacking them on a plate as you cook.
- Serve with maple syrup, fresh fruit and whipped coconut cream!
These waffles work best when your plantains are varied in ripeness. If one of your plantains are more ripe (yellow with black spots) and one is medium ripe (mostly green) they always turn out best. The ripe plantain will contribute the sweet flavor, while the less ripe will add more starch to help them hold.