I’m writing to you today from Portland, OR. I know, so fun right!?!?! I’m here for the Nutritional Therapy Association‘s annual conference, to learn a whole lot about what’s new in health and nutrition, eat lots of delicious food, explore the city, and to hang out with all my awesome NTP friends. Let’s be honest, it’s mostly about the hanging out with friends and eating food. Because that’s what’s important in life right? Friends and food!
And speaking of friends and food, one of my favorite things to do is feed my friends delicious food. I think I get that from my mom. She’s all about it. And one of her favorite things to make for people is breakfast food like pancakes, waffles, or french toast (or brownies or cookies, but that’s not what this post is about).
I don’t know what it is about breakfast foods that makes them fun to share with people. Maybe it’s that they are fun to make. Maybe it’s that they can be covered in all different sorts of toppings. Maybe it’s that they are incredibly comforting and remind us of our childhood. Maybe it’s just that they are so delicious. Probably all of the above.
So I wanted to create a waffle recipe that could be shared with pretty much anyone, regardless of dietary preference or restrictions. Because everyone deserves to have delicious breakfast food topped with all sorts of goodness and shared with friends. These waffles are good for anyone following a basic paleo/primal diet, the Autoimmune Protocol, or anyone who just needs to avoid nuts, eggs, grains, gluten and/or dairy. So pretty much anyone except the low carbers out there… they are definitely NOT low carb! But what’s life without some real, whole food carbs? Not worth living if you ask me! This recipe is based on my deliciously crispy Pumpkin EggNO’s, and if you’d prefer a pumpkin flavored waffle over these plain ones, check out that recipe!
- 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 Tbs coconut sugar (optional)
- 2 tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- 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
What’s your favorite breakfast food? Are you more of a waffle, pancake or french toast fan? Or do you prefer more savory foods like bacon and eggs?
In vibrant health,