Ingredients
The following ingredients have 4 Servings
- 3 whole plantains (, peeled and chopped small, medium ripe (yellow with black spots))
- 1/2 cup arrowroot (powder/flour)
- 5 Tablespoons coconut oil (, melted and cooled slightly)
- 1/4 cup coconut flour
- 3 Tablespoons filtered water
- 2 Tablespoons coconut sugar
- 2 Tablespoons apple cider vinegar
- 2 teaspoon gelatin
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda (, sifted)
- 3/4 teaspoon sea salt
Instruction
- Place the peeled, chopped plantains into the blender. Add the melted coconut oil, water and apple cider vinegar. Blend on low speed, increasing the speed slightly, until smooth, about 30 seconds.
- Place all remaining dry ingredients in a large bowl: arrowroot, coconut flour, coconut sugar, gelatin, cinnamon, baking soda and sea salt.
- Pour plantain purée in large bowl with dry ingredients. Stir together until well mixed.
- For waffles: Plug in/turn on waffle iron. Cook according to manufacturer's instructions, adding about 3/4 cup batter to iron per serving, depending on waffle iron's size. Typically makes 3 to 4 full size waffles. Note: Plantain batter burns more quickly than other batters, so check waffles early to be sure they don't burn. About 3 minutes cooking time per waffle.*For pancakes: Melt 1 T. coconut oil in a hot pan, and pour in the first batch of batter in 1/3 cup rounds, turning the heat to medium-low once the batter is poured in. Allow the edges to dry out a bit and some bubbles to form, as you would with traditional pancakes, then flip and cook on the second side (see photo below in Recipe Notes). Proceed in this manner until all the batter is cooked, keeping the first batch warm in a 200 degree oven until ready to serve. Note: Plantain batter burns more quickly than other batters, so check pancakes early before flipping to be sure they don't burn.
- Garnish as desired: with pure maple syrup, lightly sweetened coconut butter, coconut oil, berries, applesauce etc. Serve alongside meat of choice.
