Prep time: 10 minutes

Cooking time: 3 to 10 minutes

Yields: 1 serving

 

Ingredients: 

 

1/2 cup (4oz/119ml) coconut milk
3 tbsp plantain flour
3 tbsp warm water
2 tbsp coconut flour
2 tbsp blueberries
1 tbsp Great Lakes gelatin (*or one egg if tolerated)
1 tbsp cinnamon
1/2 tsp baking powder
non-stick oil spray for waffle maker. I use coconut oil.

 

Directions: 

 

Preheat your waffle iron while you are mixing the batter.

 

Measure out and mix the dry ingredients together in a bowl, all but the gelatin.  Measure out the 1 tbsp of gelatin in a separate cup with the 3 tbsp of warm water for a "gelatin egg" and mix well.  Pour the gelatin egg into the dry mix, then the 1/2 cup of coconut milk.  Mix well, then put the blueberries in and stir up until mixed.  I used dehydrated blueberries, that I rehydrated with warm water.

 

*I have tried this recipe both with gelatin, and with 1 egg,  The egg works very well, and cooks up a more crispy type waffle than with the gelatin, so if you tolerate eggs, go ahead and use an egg. 

 

Spray the waffle maker with non-stick spray, I use coconut oil spray.  Pour the batter, it'll be sticky and thick, not smooth like "regular" waffle mix.  Spread evenly over the waffle maker and then cook per directions on your waffle maker.  Mine typically takes 3 minutes for grain based waffles, and did for the recipe made with egg.  If you're using gelatin, increase your cooking time, and it will still maybe be a bit softer than a "regular" waffle.  But tasty nonetheless!

 

Top with real maple syrup and enjoy.

 

Notes: 

 

I had a craving for waffles the other day, and I had these dehydrated blueberries that I had bought for my stash and are nearing their best-by date so I figured I should use them up.   To rehydrate I just added equal amout of water to the measured out berries.  You can drain the water or not.  I put it in the waffle mix as well, hence the purple hue  :)

 

 The gelatin egg is what makes this AIP.  You could also use a real egg if you want.  I had also recently purchased a container of plantain flour and was wondering what to do with it, and it works quite well for waffles.  Would also work for pancakes I'm sure.  Mixing it about half and half with coconut flour gives the right balance of carbs and fibre I think.  Mixing the 2 together gives the waffles a bit of a chewy texture on the outside, and using the gelatin as an egg replacer makes the inside gooey and soft.  I love cinnamon, and enjoy the extra zing!

 

You don't need a sweetener of any sort in the batter, because you're going to top with maple syrup anyway.  But if you feel it is absolutely necessary (I didn't), you can add a small amount of maple syrup to the batter when mixing, as well as a small amount on top.  

 

These could easily be made ahead of time and frozen for quick snacks or busy mornings, as well as taken on the trail or for road trips.  If you're eating them later as a cold snack, you may want to add some sort of sweetener to the batter.  1 tbsp of maple syrup should do the trick perfectly.  

My waffle maker is just a really cheap one that I've had for a number of years now, and makes 2 square waffles.  It doesn't cook completely at the back in the middle of the pan, so I think I may need a new one soon, but they were still edible, which is all that matters.  If you have a larger waffle maker, or you're making these for more than one person, double or quadruple the recipe as needed.