Here I go mixing things up again. Apparently I like to create hybrids like my Paleo-Monte-Reuben-Cristo Sammiches where several concepts get thrown into one. I am okay with this – variety is the spice of life, right?! So last night I started thinking about waffles, AIP friendly waffles to be exact. I tried one round and the flavor was amazing but they just need one darn egg! Eggs are obviously not AIP so I finally came up with an alternative version for AIP and it is dang tasty! I called them Pa-ffles last night because they have a nice crispy outside but are really almost like a pancake in the middle. I loved the touch of cinnamon and topped with my Paleo/Vegan Butter, they really hit the spot!
Makes: 5-6 waffles
- 2 cups mashed yuca (peeled, coarsely chopped, boiled, drained, and mashed)
- 1 ripe plantain (yellow)
- 1 egg (omit for AIP)
- 1/4 cup 100% pure maple syrup
- 1 teaspoon organic vanilla extract
- 2 tablespoons avocado oil
- 1/2 teaspoon cinnamon
- 2 tablespoons water chestnut flour (or coconut flour) (if MAKING AIP VERSION)
- Preheat waffle iron, I use this one
- Combine all ingredients in a heavy duty blender or Vitamix
- Blend until a creamy batter is formed
- Grease your waffle iron
- Next pour or spoon batter into waffle iron and cook until your waffle iron indicates they are done
- GENTLY pry them out of the iron with a spoon, they can be a little delicate until they cool down
- Top with your choice of fixins and serve hot.
- To save for later, freeze or refrigerate and use a toaster oven to crisp them right back up!
- If making AIP VERSION you will want to put these waffles in your toaster oven RIGHT AFTER gently removing them from the waffle iron. This will help them crisp further.
Shared with Gluten Free Wednesdays