Is it Friday yet? I’ve had a bit of a rough week this week and it’s only Wednesday… But I’m staying positive and pushing through. You know what helps with that? Eating ALL THE WAFFLES!!!!
I don’t know if you’ve ever tried a grain free or even just a gluten free waffle but typically they are kinda meh. Like they taste good and all but they tend to lack the crispy deliciousness that I remember from eating Eggo Waffles as a kid.
And then I tried Brittany Angell’s Extra Crispy Paleo Waffles and my life changed forever. Well maybe not my whole life but at least the waffle consuming part of my life. They are absolute perfection and taste even better than the waffles of my childhood!
Then, about a month ago, I started the autoimmune protocol and I thought my crispy waffle eating days were over. See, these delicious crispy paleo waffles contain almonds and eggs, two things that are not allowed on the autoimmune protocol. Needless to say I was incredibly sad.
This sadness, however, soon turned to determination; determination to create an egg free, nut free, seed free, dairy free, grain free, gluten free, legume free, (am I forgetting any free’s?) waffle that still managed to be delicious and crispy.
And I think I succeeded. My super picky husband said “these are the best fake waffles you’ve made!” And that’s saying a lot because I’ve made a lot of “fake” waffles. (By fake he means anything other than your traditional gluten and garbage filled Eggo). Not only are these waffles super tasty, but they are also crispy, like fresh out of the toaster Eggo Waffle crispy! And even better than that? They are pumpkin spice flavored! (This is the month of Pumpkin All the Things, you know/!?!)
I do have to warn you though… there is one itty bitty problem… These waffles very much like to stick to the waffle maker. Like real bad. Like split in half when you open the waffle maker bad (well, this didn’t happen to me but it did happen to a friend who tested them). Making recipes that taste like your old favorites into AIP friendly versions ain’t easy! So make sure you grease the waffle maker EXTREMELY well between EACH waffle. I used a paper towel to spread coconut oil all over the waffle maker but I’m guessing those coconut oil or avocado oil sprays would really well too. And if you don’t feel like risking it, just turn them into pancakes because they are delicious that way too!
These are just mildly pumpkin spice-y so if you’re wanting a more intense pumpkin spice flavor add more spices. Alternatively, if you want plain waffles, just omit the seasonings. The pumpkin puree doesn’t add much flavor itself, just texture.
- 2 cups mashed plantains (about 2 medium, works with ripe or green plantains)
- ½ cup pumpkin puree
- ½ cup coconut milk
- ¼ cup coconut oil, melted
- 1 tsp lemon juice or ACV
- ½ cup tapioca starch
- 2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cinnamon
- ½ tsp ginger
- ⅛ tsp cloves
- dash of mace
- (or replace spices with 1½- 2 tsp pumpkin pie spice)
- Add plantains, pumpkin, coconut milk, coconut oil and lemon juice to food processor and process until combined
- Add dry ingredients and process until combined
- Heat waffle maker and GREASE LIBERALLY
- Add batter to waffle maker and cook until crispy (about 3:30-4:00 in my waffle maker)
- Repeat until batter is gone, greasing liberally between each waffle
If you have leftovers, reheat in oven or toaster oven. They become tough in the microwave and are difficult to remove from a regular ol’ toaster because they kind of sink down into it. Trust me, I learned this from experience.
But you probably won’t have to worry about leftovers because they are so darn tasty!
In vibrant health,