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    Home » Recipes » Breakfast

    Plantain Waffles with Berry Compote

    Modified: Sep 9, 2022 • Published: Nov 9, 2015 by Dr. Erin Carter • This post may contain affiliate links • 1 Comment

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    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!

    Recipe

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 825kcal
    Author: Dr. Erin Carter

    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 tablespoon vanilla extract omit for AIP
    • 1/2 cup coconut flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt

    Berry Compote

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

    Instructions

    Waffle Instructions

    • 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).
    • 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.
    • Add the dry ingredients and stir well until combined.
    • Turn on your waffle maker and let it heat up.
    • Transfer 1 cup of the batter to your waffle maker and cook for 5-6 minutes.
    • Continue until you use up all the batter. Then make the berry compote and serve!

    Berry Compote Instructions

    • Place a medium pot on the stove on medium heat.
    • Add all the ingredients to the pot and let heat until bubbling.
    • Turn the heat down and simmer for 10-15 minutes to allow the berries to break apart.
    • Stir in the tapioca flour and cook for another 5 minutes.
    • Turn off the heat and let sit for a couple minutes to thicken.
    • Spoon the berry sauce over the waffles and enjoy!

    Notes

    1. ** To make a gelatin egg: combine 1 TBSP gelatin with 1 tablespoon cold water and stir vigorously until the gelatin dissolves, then add 2 tablespoon 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

    Calories: 825kcal | Carbohydrates: 72g | Protein: 10g | Fat: 60g | Saturated Fat: 50g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 652mg | Potassium: 1064mg | Fiber: 11g | Sugar: 35g | Vitamin A: 1685IU | Vitamin C: 29mg | Calcium: 53mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    *** Pin This Recipe For Later ***

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Helson Steven

      May 02, 2016 at 1:08 am

      Hi every one,How are you? I come here to take a great news on health and wellness tips of the day.There are some tips for control and keep wellourself. those are-Eat a healthy diet,Start a regular exercise program,Avoid all high-risk habits,Manage daily stress,Protect your skin,If you follow these suggestions given on improving your Health, you'll be well on your way to enjoying the benefits of buoyant, vibrant life.To know morw see from here-health and wellness tips of the dayTake a look at. I enjoyed it.Kind rgeradsHelson

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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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