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Plantain Waffles with Berry Compote

(Paleo, AIP, Grain Free, Dairy Free)

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 organic 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 organic vanilla extract omit for AIP
  • 1 tbsp arrowroot starch

Instructions

Waffles

  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 purreed mixture to a mixing bowl

  3. Add the remaining coconut milk, coconut oil, eggs and vanilla extract and stir well until combined

  4. Add the dry ingredients and stir well until combined
  5. Turn on your waffle maker and let it heat up

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

  7. Continue until you use up all the batter

  8. Serve and enjoy! 

Berry Compote

  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

Recipe Notes

** To make a gelatin egg: combine 1 TBSP grassfed gelatin (I highly recommend this brand) 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)