One thing I love even more than pancakes are…grain-free waffles! I think my kids agree.
They have such a fun consistency and they take no time to make!
I have been experimenting with different grain-free waffles for a while now. The first ones I made were extremely labor intensive. I fluffed up egg whites and folded them in gently after adding yolks and coconut flour. The next several attempts were just okay. Then there were a few that were completely inedible having my daughter try with disgust because they were too dense and dry.
Finally, I have found the perfect way to make these healthified waffles, only a few ingredients, all in your blender, and done!
Let me introduce you to plantains:
The first time I tried a plantain was on my honeymoon in Puerto Rico. Everywhere we turned the locals would tell us we HAD to try them one way or another. Honestly, I didn’t have an open-mind back then because fried green plantains did not look or sound appetizing to me. I can’t even tell you if I liked them or not because it wasn’t until many years later when I started using them in grain-free baking recipes.
Unlike bananas, you do not eat plantains raw, they would be too bitter and not digest well, and cooking brings out their wonderful flavor. These are perfect to use as a flour base in recipes when ground up. I found plantains were much better than bananas when making grain-free waffles for my daughter. Milder in flavor to start, they were not too floppy, not too dense.The plantains have a perfect consistency, like a new-found white-flour Belgian waffle (especially if you have re-trained your taste buds to think they are to sweet!) I did not add any sweetener to these, but you can always add 1/2 TBSP of raw local honey if your kids are used to sweeter waffles and you want to limit the use of maple syrup on top.
I also find that when I make baking recipes without the addition of sugar that adding lots of fats like grass-fed butter, ghee or coconut oil to the top doesn’t make me (or my kid) miss the white flour! I also love using full-fat Greek yogurt with a few berries as a topping. The addition of more fat and protein keeps me satisfied for hours!
If you do plan to use syrup, ditch the corn syrup-laden Log Cabin, Aunt Jemima or other cheap alternatives like we mentioned in this post. Always choose organic grade-B maple syrup. A little goes a long way and your kid’s taste buds will adapt:
These tasted to me like rich, buttermilk waffles. Crisp on the outside and fluffy on the inside.
The batter should be thick and smooth.
The result is perfection.
Weezy told me they were my best batch yet!
I couldn’t wait to share so you can make these for your little peanuts!
Perfect Grain-Free Waffles
- 1 ripe plantain
- 2 large eggs, pastured and soy-free a plus
- 1 TBSP coconut flour
- 1 TBSP grass-fed butter, melted, plus more for iron (coconut butter may work for batter and coconut oil for waffle iron if dairy-free)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- a pinch of cinnamon, optional
Place plantain, melted butter and eggs in a high powered blender or food processor. Process until it is smooth. Scrape down the sides and add in the remaining ingredients and blend slowly just until combined. Put waffle iron on medium-high heat, grease with butter or coconut oil, close, and wait for the light to indicate it is ready. Pour batter in the cup the iron came with in the center of the iron, close, and wait for the light to go off. I found sometimes they are ready before my iron went off, so if it seems to be taking long check on them.
Add butter or coconut oil once they are done and hot! Other toppings that work are full-fat Greek yogurt with cacao nibs, almond butter, berries, or grade-B organic maple syrup.
The best part is you can double or triple the batch and freeze them! These waffles taste even better right out of your toaster oven later!
Now go throw out the Eggos or other frozen waffles!
ingredients in Eggo waffles:
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Â Riboflavin [Vitamin B2], Folic Acid), Water, Vegetable Oil (Soybean Oil, Palm Oil and Palm Kernel Oil with TBHQ and Citric Acid for Freshness), Eggs, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Sugar, Contains 2% or Less of Salt, Calcium Carbonate, Whey, Soy Lecithin, Vitamin A Palmitate, Niacinamide Reduced Iron, Yellow 5, Pyridoxine Hydrochloride (Vitamin B6), Thiamin, Hydrochloride (Vitamin B1), Riboflavin (Vitamin B2), Yellow 6, Vitamin B12
As you see the ingredients are less than idea and our kids deserve better!
- Enriched flour: Carbohydrates should come from unrefined sources. This type of flour is linked to stomach issues, weakened immunity, and you would think the fortification with all of the vitamins are “good” but don’t let it fool you. Check out this link for the truth!
- Vegetable Oils: I go into detail here as to why you need to get these out of your kitchen ASAP!
- Soy Lecithin: An emulsifier that is most-likely GMO. Soy is one of the top GMO crops in the US, and when companies began adding this to all of their packaged products in the 1996 there was a 50% increase in peanut allergies in children.
- Yellow #5: Linked to hyperactivity in children as well as asthma.
- Yellow #6: This is the most widely used dye, and is a known carcinogen (linked to cancer), causes ADHD and hyperactivity, as well as allergies.
A box of Eggo Waffles cost around $2.99 and you get what you pay for. This recipe should cost next to nothing to make if you have all the ingredients on-hand.
Let’s re-post the ingredients on those yucky syrups marketed to our kids:
CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE
- corn syrup/high fructose corn syrup: linked to obesity, type 2 diabetes (in children & adults), causes increased appetite, linked to liver damage, also contains high levels of mercury
- caramel color: possible human carcinogen linked to cancer, the center for science in the public interest petitioned the FDA to ban of caramel coloring due to safety concerns
- sodium benzoate: may trigger allergies such as skin rashes and asthma
- natural flavors: hidden MSG which causes addiction to a food product
- artificial flavors: may cause side-effects in young children and adults such as headaches, migraines, chest pain, nervous system depression, seizures, nausea, and chest pain, to name a few
If your kids want syrup, grade B organic maple syrup is the way to go. It has some nutritional value, it’s less addictive, doesn’t contain all the nasty stuff, and is lower in glycemic index. Maple syrup is STILL high in sugar, though. So use in moderation, and remember, a little goes a long way! Again, topping these breakfast treats in fats such as grass-fed butter and coconut oil will reduce the desire for syrup over time!
1. Allergy Kids, Soy’s Role in Peanut Allergies