Plantain Waffles (Gluten Free)

Learn how to make these delicious waffles made from overripe sweet yellow plantain. These waffles are gluten free with a soft interior and crispy on the outside.

Lately I've had this insatiable craving for some waffles, but not just any waffles for breakfast.

While I love rotating between some oatmeal, porridge, pancakes and the odd omelette sometimes it's nice to mix things up by throwing some waffles in the mix.

Plantain waffles are pretty amazing, if I do say so myself, you get that traditional waffles aspect with a Caribbean twist.

Don't throw out any ripe plantain because you can use them for a number of recipes including this one.

They taste just like conventionally waffles but with an island flare from the spices. It's also a huge bonus that they are gluten free too.

Reasons to make this recipe

• It's so easy to make with no complex ingredients
• A great alternative to oatmeal and/porridge
• Suitable for people who are gluten and dairy free
• A great way to incorporate plantain into your diet/lifestyle

Ingredients you need

•  Gluten free flour - I like to use my homemade version of GF flour but any GF flour should work for these waffles.
• Baking powder - used a raising agents.
• Pink salt - for flavour.
• Cinnamon, nutmeg and allspice - a trio of warm spices that are used to optimise flavour
• Eggs - Large eggs are needed for structure
• Vegan butter - dairy free or vegan butter (melted) forms part of the wet ingredients.
• Plantain - Be sure to use yellow plantain that is overripe and naturally sweet.
• Coconut milk - plant based milk that is often used in Caribbean recipes.
• Vanilla - for taste!
• Maple syrup - optional, for sweetness.
• Olive oil spray - use to coat the waffle grill, prevents sticking.

The steps

• Add the dry ingredients - gluten free flour, baking powder, cinnamon, nutmeg, allspice and pink salt to a medium sized bowl and mix to combine.
• Add the wet ingredients  - coconut milk, vanilla and maple syrup, eggs and mashed plantain to a separate bowl (I used a jug).

• Add the dry ingredients to the wet ingredients and whisk to combine to make a smooth batter then set aside.
• Preheat the waffle maker accordingly to manufacturer instructions.
• Once the iron is hot, spray with cooking oil and then use a pastry brush to coat the iron.

• Carefully ladle the batter onto the waffle iron.
• Cook until the waffle is golden and crispy (this should take about 5 minutes)
• Once done, place on a wire rack and repeat the above steps with the rest of the batter.

Notes and tips

• I used my Homemade Gluten Free Flour to make these waffles.
• If you want your waffles big than use enough batter to cover the entire base of the waffle maker.
• Be sure to spray the waffle maker iron with cooking oil, each time that you make another waffle.
• The total amount of waffles will vary, depending on the size of the waffle and the amount of batter that is used.
• For best results, consume the waffles immediately.
• Do not stack the waffles on top of each other, instead lay them in a single layer on a wire rack.
• Waffle machines may vary, when using yours be sure to follow the manufacturers guidelines.
• Feel free to use almond milk instead of coconut milk, if you want to.

More breakfast recipes to try

• Plantain Pancakes
• Vegan Sweet Potato Waffles
• Plantain Omelette
• Tofu Scramble
• Jamaican Banana Fritters
• Sweet Potato Porridge
• Caribbean Vegan Breakfast
• Dominican Mangu

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