Sunday, December 2, 2018

Sweet Plantain Waffles (Flourless & Vegan)

These Sweet plantain waffles are egg-free, nut-free, AIP and vegan!

Waffles without flour or sugar?! It’s true! These sweet, crispy waffles are made with 7 real-food ingredients including plantains, coconut oil and cinnamon. Top them with fresh fruit and maple syrup, or use them as a base for healthy breakfast sandwiches.


  • 2 Cups (2-3 large) pureed medium ripe-ripe plantains ***(See Notes)
  • 2½ Tablespoons coconut oil, melted + more for oiling the waffle maker, buy here
  • 1 Teaspoon cinnamon
  • 1 Teaspoon pure vanilla extract
  • 1 Teaspoon apple cider vinegar, buy here
  • ½ Teaspoon sea salt
  • ½ Teaspoon baking soda


  1. Heat your waffle iron. (I set the heat to 5 out of a possible 6)
  2. Peel the plantains and chop them each into 4 pieces.
  3. Place the plantain pieces in a high speed blender and blend until smooth (or as smooth as possible until it becomes too difficult to blend more).
  4. Add the oil to the plantains and blend again, now until completely pureed.
  5. Add the cinnamon, vanilla and apple cider vinegar to the blender. Blend again on high for a few seconds to mix well.
  6. Add the salt and baking soda to the blender. You can blend again to mix or use a spatula to stir the ingredients into the batter by hand.
  7. Oil your waffle iron and place ⅓ cup of batter into the center of your waffle iron. The amount of batter you use may vary depending on your waffle maker and it’s instructions. I have used a Belgian and classic waffle maker. Both work, but I prefer the classic.
  8. Cook until the waffle is browned to your liking, and repeat until the batter is gone. Be sure to keep the waffle maker oiled before each waffle.
  9. Transfer the cooked waffles to a wire cooling rack rather than stacking them on a plate as you cook.
  10. Serve with maple syrup, fresh fruit and whipped coconut cream!

NOTES: These waffles work best when your plantains are varied in ripeness. If one of your plantains are more ripe (yellow with black spots) and one is medium ripe (mostly green) they always turn out best. The ripe plantain will contribute the sweet flavor, while the less ripe will add more starch to help them hold.