Whenever I feel like a sandwich type of meal, I like to quickly whip up some AIP plantain waffles. They are super easy to make, require very little time, and allow to feel satisfied with a great meal that makes you feel like you just cheated!
What I love the most about these auto immune protocol plantain waffles is that they come out super crispy and their consistency reminds me of those polenta crusts that my dad used to save every Sunday when, after he scooped out his creamy polenta from the pot, he carefully removed the crispy corn crust that would create on the bottom.
It’s a delicacy in every household in Italy as you can only get a relatively small piece every time you make polenta, and it’s served with a bit of melted butter and grated Parmesan cheese… But, hey, that’s a whole different story!
Back to our AIP plantain waffles now!
Every time I make them, I use homemade plantain flour, which I think really makes the difference when it comes to taste and consistency. Also, as opposed to the processed bagged plantain flour we buy, its homemade version has a delicious “real food” taste that makes it comparable to corn.
Before we even get to the actual AIP waffle recipe, I want to share with you a quick GUIDE that you can follow if you want to try making your own flour too.
How To Make Your Own Savory Plantain Flour:
- 4 Green Plantains
- 2 tbsp Red Palm Oil (or Olive Oil)
- 1 tbsp Italian herbs
- 1/4 tsp Garlic Powder
- 1 tsp Himalayan Salt
NOTE: Make sure your plantains are green as they are harder (and therefore easier to work with) and have a more neutral taste.
- Peel and slice your plantains lengthwise in very thin slices, like Cuban “tostones”.
- Bad them with the oil, sprinkle them with the seasonings and bake at 370 F for 20 minutes until completely crispy.
- Let them cool down, put them in a high speed blender and grind them until you have a fine flour.
As you saw, it takes very little time to make your own flour and at the end of the day it ends up being cheaper, and of course much tastier, then the one that’s mass produced.
If you have troubles finding green plantains in your grocery store, check out a Chinese or ethnic supermarket; most likely they will have plantain, and if you are lucky you can discover some awesome new ingredients too!! Just in case you can find it though, here’s the link to a good brand I like to buy when there are no plantains around me!
Savory Paleo & AIP Plantain Waffles
For the Waffles:
- 40 gr Plantain Flour
- 8 gr powdered Grass Fed Gelatin
- 5 gr powdered Grass Fed Collagen
- 10 gr Arrowroot (or 10 more gr of Plantain Flour)
- 55 gr Coconut Milk (or Bone Broth)
- 45 gr Water
For the Toppings:
- Start by preparing the topping. First, shred some boiled chicken, place it in a casserole, season it with the coconut aminos and bake for about 15 minutes.
- Slice the zucchini, put them in a pan, season them with ground ginger, salt and coconut milk and cook them on medium heat for about 10 minutes, until they are soft. Add water if needed.
- To prepare the plantain waffles, turn on your waffle machine. I use a Cuisinart because it’s amazing and nothing ever sticks to the griddle!
- Mix all the dry ingredients in a bowl and add in the wet ingredients. You’ll have a very thick batter, quite different from regular batter, but this is the consistency you need when making waffles without grains nor eggs to prevent them form coming out mushy.
- Scoop the batter in the middle of the waffle machine, spread it around a bit and close it, so the batter will be spread out evenly.
- When your AIP plantain waffles are ready (the light on your machine should turn green), top them with the ginger zucchini, the shredded chicken and enjoy!!
Don’t forget to leave a comment and let me know what you topped your AIP plantain waffles with! I am always to get new cool ideas for healthy savory dishes!
I hope you loved this recipe and if you did, make sure you share on your social media and on your Pinterest by clicking on any of the photos!