Yields: Two large waffles
Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Flour-Free, No-Sugar-Added, Vegan (of course!)
I am so excited to share this Flourless Waffle recipe with all of you! Waffles that contain NO flour, NO gluten, NO added sugar (also no guilt, but that should always be implied when enjoying a wholesome, plant-based meal!), AND they are vegan and taste delicious!? Sign me up!
The base of these waffles is none other than: the humble plantain! I love cooking with plantains because they are extremely versatile and they are always life-savers when it comes to flourless and grain-free cooking; moreover, I have used plantains in my Plantain “Oatmeal”, Blackberry Fig Flatbread with Garlicky Cauliflower Cream Sauce, Scrambled Breakfast Sandwich, and Jamaican Jerk Bowl.
Whether you are looking for a vegan waffle recipe that is grain-free and flourless, or you want a twist on the classic waffle, this recipe is for you! Happy cooking (and eating !!), friends!
- One large green plantain
- 1/3 of a cup of pumpkin purée
- One heaping tbsp. of almond butter
- Two pitted medjool dates + enough hot water to cover and soak them (see directions)
- 1/2 of a tsp. of baking soda
- Two tsp. of lemon juice
- One tsp. of cinnamon
- 1/2 of a tsp. of vanilla
- One cup of water
- Pinch of salt
- Maple syrup and toppings of choice (I like wild blueberries, kiwi, and sliced bananas)
How to make:
- Pit the dates, then soak them in enough hot water to cover them for 5-10 minutes.
- Peel the plantain, then blend it in a food processor until it is well-broken down.
- Drain the dates, then add them and the remaining ingredients to the food processor and blend until smooth and fully combined.
- Preheat your waffle iron (spray your iron once heated if it’s not non-stick), then pour half of the batter into the waffle iron and cook the batter for 15 minutes, checking on the waffle every five minutes to ensure the waffle doesn’t burn, as every waffle maker cooks a little bit differently. (I used this non-stick waffle maker)
- Remove the waffle from the iron, then pour the remaining batter into iron and repeat the cooking process.
- Allow each waffle to sit for about two minutes before eating to ensure they crisp fully, then serve them with maple syrup and toppings of choice.
- These waffles freeze, refrigerate, and reheat very well.
- The batter for this recipe takes longer to cook than most waffle batters, so don’t be afraid of the cooking time!
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