I’ve gotten used to having dinner for breakfast on the AIP diet but it’s really nice to enjoy these Plantain Waffles with your family for Sunday brunch. Every time I find green plantains, we bust out the waffle maker and cook a yummy spread for breakfast or brunch.
The waffles are naturally sweet from the banana to the point where you don’t even need maple syrup. My husband and son will gobble down a few waffles and neither needs the extra sweetness of syrup. I like a little bit of syrup because it just goes so well with the cinnamon and cloves.
I used the Hamilton Beach Waffle Maker. It makes four waffles at one time, which is nice because that’s this entire recipe. If you have a single waffle maker, you’ll need to repeat the waffle making process four times. The Hamilton Beach waffle maker is pretty nice. The only complaint I have is that it doesn’t have removable waffle irons, which makes it hard to clean. You have to be very careful, as you can’t run it under water.
When picking out plantains, make sure they are green. They will stay green for a few days but they need to be firm when you use them otherwise this recipe will fail. Also, plantains keep in the refrigerator if you want to extend out their usefulness.
Green plantains have a sponginess to them, which keeps the waffles light but also allows them to crisp up on the outside. I’ve tried using plantains that have turned yellow and they just don’t stay formed. You end up with a goopy mess.
When you’re making the batter, it should be wet and slightly lumpy. You’re not going to get green plantains totally smooth. The batter shouldn’t be runny either. The waffle won’t stay formed if the batter is too wet.
- 2½ cups Green Plantains, peeled and sliced
- 1½ cup Bananas, sliced
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Wine Vinegar
- ½ teaspoon Salt
- ¾ 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 ¼ 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!
If you like this recipe, be sure to share it on Pinterest or leave a comment below!
This recipe is apart of the Phoenix Helix AIP Recipe Roundup.