The Weekend – Family Time
Weekend is almost here and we often find that we get to use the extra time on Saturday morning to hang out together as a family…a little later start to the day and a little more time to get caught up with each other’s lives. We often try to do this over breakfast . Last week we shared a few pumpkin recipes…which were delicious!! This week we are sharing an easy paleo waffle recipe.
- 2 large green plantains (about 2.5-3 cups chopped)
- 4 eggs (if plantains are extra large, add an extra egg)
- 2 tsp vanilla
- 3 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- ½ tsp baking soda
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender(preferred) or food processor (okay) with the eggs. Blend to form a smooth batter (if your blender has a smoothie function, that works well here).
- Add the rest of the ingredients to the blender or food processor and process on high for an additional minute (or 2-3 minutes with a food processor to get a really good smooth batter).
- Heat your waffle maker on high. Pour batter into your waffle maker and cook, according to the manufacturer’s directions, about 4 1/2 minutes for Belgian-style (thick waffles). Remove from waffle maker and serve!
- Repeat with remaining batter.
Here are a few tips and tidbits from The Paleo Mom that we found helpful:
Batch Cook and Freeze Tip: I cook a double batch of these waffles almost every week and store them in my freezer for an easy addition to breakfasts during the week. The good news: this recipe doubles perfectly! If you happen to have pretty large plantains, or smallish eggs, go ahead and add an extra egg when you double the recipe. Like all baked goods made with plantains, these waffles tend to dry out when stored in the fridge. So, even if you plan to eat them the next day, I recommend freezing. First, let the waffles cool on a cooking cooling rack, or similar. Then, place in a single layer on a baking sheet (I line mine with a silicone liner first, but you can also use parchment or wax paper) and place in the freezer. If you’re going to have more than one layer, add a silicone liner or parchment between the layers. Freeze for 4-6 hours or overnight. Remove from the baking sheet and place in a freezer bag for long term storage. Reheat from frozen in the microwave for 30-45 seconds (see Are Microwaves Safe to Use?) or in a toaster or toaster oven, if you enjoy them crispy.
Remember our camping tip from this Summer? (it can apply here too!!)
Easy Morning Tip: You can make this batter the night before, excluding the baking soda, and just put the whole blender jar in your fridge over night. In the morning, blend in the baking soda while your waffle maker is heating up!
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