Gluten-free and grain-free waffles made with a special ingredient instead of flour: plantains!
By Erica Kastner of Buttered Side Up.
- 2 Large plantains, one green and one that has just turned yellow
- 2 Large eggs, separated
- 3 tablespoons Melted butter
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- 2 teaspoons Vanilla extract
- 1 teaspoon apple cider vinegar
- ½ teaspoon Baking soda
- 1 pinch Tartar cream
- Butter and maple syrup, to serve
Peel the plantains and cut them into medium pieces in the pitcher of your blender. Blend until coarsely chopped. Add the egg yolks and melted butter and mix until smooth, scraping down the sides of the pitcher if necessary.
Add the cinnamon, salt, vanilla and apple cider vinegar and mix again. Add baking soda and mix. Pour the batter into a large mixing bowl.
In a medium bowl, beat egg whites with cream of tartar until medium stiff peaks form. Fold half of the egg whites into the batter, then fold in the other half.
Bake the waffles according to your waffle maker’s instructions. I cook mine over medium-high heat and they usually take about 4-5 minutes to cook. Start checking after 3 minutes. When the waffles stop steaming and are nicely browned, that’s an indication that they’ve finished cooking.
Serve hot with a generous amount of butter and a drizzle of maple syrup. Store leftovers in an airtight container in the refrigerator. Reheat in the toaster for a few minutes.
Recipe adapted from Tess from Hold the Grain.