(Paleo, AIP, Grain Free, Dairy Free)
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 purreed mixture to a mixing bowl
Add the remaining coconut milk, coconut oil, eggs and vanilla extract 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 (mine took 6 minutes)
Continue until you use up all the batter
Serve and enjoy!
Place a medium pot on the stove on medium heat
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
** 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)