Plantain Waffles with Berry Compote

Can you believe this is the first waffle recipe I have made for the blog? Shame on me. There are just so many other great paleo waffle recipes out there that I make on a regular basis that I had no need to make my own. The only problem is that so many of the recipes rely on nut flours, which I know many of you can’t have. So it was time to find a solution. And these waffles are it. These not only make a great breakfast or brunch option, but are great for snacks as well. You can also use them as a bun for sandwiches if you want to get really adventurous. And topped with the berry compote that you see in the photos. One word: yum! I inhaled these the first time I made them. Literally inhaled. Needless to say I am pretty sure you will like them. Like 99.9% sure. Because nothing in life is 100% right? Right!

But enough talking about food. Time to get waffle making! I can’t wait for you to try these plantain waffles!

Until next time, happy eating friends!

As always I would be thrilled if you followed me on my social media pages: Pinterest, Instagram and Facebook!

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Plantain Waffles with Berry Compote

These plantain waffles with berry compote are so delicious! They are paleo waffle that is nut free and grain free. The perfect healthy breakfast!

Course Breakfast, brunch

Cuisine American

Keyword grain free waffles, healthy waffles, paleo waffles

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 825 kcal

Ingredients

Waffles

• 3 plantains I use green ones but if you like sweeter waffles then use yellower ones
• 2 cups full fat coconut milk
• 1/3 cup melted coconut oil
• 2 eggs or 2 gelatin eggs** use the gelatin eggs for AIP
• 1 tbsp vanilla extract omit for AIP
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt

Berry Compote

• 3 cups berries I used blueberries and raspberries this time but any berry should work
• 2 tbsp coconut oil
• 1/2 cup full fat coconut milk
• 1 tsp vanilla extract omit for AIP
• 1 tbsp arrowroot starch

Instructions

Waffle Instructions

1. Puree the plantains with 1 cup coconut milk in your food processor or high speed blender (NOTE: altogether this should yield 3 cups - depending on the size of your plantains you may need to add a little extra coconut milk).

2. Transfer the blended mixture to a mixing bowl and add the remaining coconut milk, coconut oil, eggs and vanilla extract and stir well until combined.

3. Add the dry ingredients and stir well until combined.

4. Turn on your waffle maker and let it heat up.

5. Transfer 1 cup of the batter to your waffle maker and cook for 5-6 minutes.

6. Continue until you use up all the batter. Then make the berry compote and serve!

Berry Compote Instructions

1. Place a medium pot on the stove on medium heat.

2. Add all the ingredients to the pot and let heat until bubbling.

3. Turn the heat down and simmer for 10-15 minutes to allow the berries to break apart.

4. Stir in the tapioca flour and cook for another 5 minutes.

5. Turn off the heat and let sit for a couple minutes to thicken.

6. Spoon the berry sauce over the waffles and enjoy!

Recipe Notes

1. ** To make a gelatin egg: combine 1 TBSP gelatin with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance).
2. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
3. If you don't want to make the berry compote you don't have to. You can serve these waffles with whatever you prefer. 
4. Store these waffles in the fridge in an air tight container for up to 5 days. 

Nutrition Facts

Plantain Waffles with Berry Compote

Amount Per Serving

Calories 825 Calories from Fat 540

% Daily Value*

Fat 60g92%

Saturated Fat 50g313%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 82mg27%

Sodium 652mg28%

Potassium 1064mg30%

Carbohydrates 72g24%

Fiber 11g46%

Sugar 35g39%

Protein 10g20%

Vitamin A 1685IU34%

Vitamin C 29mg35%

Calcium 53mg5%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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