These fluffy Plantain Waffles couldn’t be easier with just 3 ingredients – yellow plantains, eggs and coconut oil. Naturally sweetened with almost-ripe plantains, these waffles are Paleo, Gluten-Free, Grain-Free, Dairy-Free and Nut-Free!
I’ve been sitting on this recipe for these delicious, magical three ingredient Plantain Waffles for far too long now! My grocery store has been quite picked over for the last week, but thankfully some yellow plantains remain. I often turn green plantains into tostones or use them in my Healing Ginger Chicken Soup (a must try). These softer, sweeter yellow plantains don’t hold up well fried or in soup. But they make the perfect easy gluten-free waffles!
The only three ingredients in these Paleo Plantain Waffles…
Yellow Plantains: Ensure your plantains are on the larger side (about 9 inches in length) and spotted yellow. I like to refrigerate them before using in this recipe for a better texture.
Eggs: Use large pastured organic eggs for the most nutrient dense gluten-free waffles. I don’t recommend egg substitutes in this recipe. If you’re looking for an Egg-Free Plantain Waffles, check out this recipe of mine HERE.
Coconut Oil: I like to use refined organic coconut oil for the least coconut-y flavor in healthy baked good.
If you want to flavor these up, you can add fresh or frozen blueberries, dark chocolate chips, toasted coconut, cinnamon or some cocoa powder to this recipe! I find this recipe to be quite flexible with the fluffy, thick texture not being impacted by a couple mix-in additions.
Here are some fun and healthier waffle topping ideas:
Maple Butter: This is our go-to waffle topping (as shown in the photo above). I melt 2 tablespoons of butter and mix it with 2 tablespoons of organic maple syrup. You’ll get delicious buttery flavor to your waffles with much less sugar!
Whipped Coconut Cream by The Minimalist Baker
Vanilla Ghee by Fourth & Heart to keep these waffles completely sugar-free
We like to make these Easy Plantain Waffles for “Breakfast For Dinner”. I’ll serve them with baked peppered maple bacon, scrambled eggs, and/or a smoothie. I’ll be posting a Strawberry “Milkshake” smooth using just a few items (including frozen cauliflower) to my blog next!
2 large yellow spotted plantains, peeled and chopped
2 tablespoons coconut oil, plus extra for greasing
- Blend ingredients together in a high speed blender until smooth.
- Brush both sides of waffle iron generously with additional coconut oil.
- Pour half the batter into waffle iron and cook for 4 to 5 minutes until golden brown. Repeat with remaining half batter.
Your plantains need to be yellow-spotted – not green or nearly black – for the proper waffle texture. They should be about 9 inches in length.