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
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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)
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Transfer the purreed mixture to a mixing bowl
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Add the remaining coconut milk, coconut oil, eggs and vanilla extract and stir well until combined
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Add the dry ingredients and stir well until combined
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Turn on your waffle maker and let it heat up
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Transfer 1 cup of the batter to your waffle maker and cook for 5-6 minutes (mine took 6 minutes)
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Continue until you use up all the batter
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Serve and enjoy!
Berry Compote
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Place a medium pot on the stove on medium heat
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Add all the ingredients to the pot and let heat until bubbling
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Turn the heat down and simmer for 10-15 minutes to allow the berries to break apart
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Stir in the tapioca flour and cook for another 5 minutes
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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)