Back in June, I made waffles from Plantains and posted that recipe here. Having finished up that last batch, recently, I decided to give the same recipe another try, slightly different. There is absolutely nothing wrong, what so ever, with the original recipe–I just simply want to switch up the ingredients so we are not eating the same thing too many times in a row. Specifically: coconut related products.
INGREDIENTS:
- 2 peeled and boiled plantains
- 1 TBSP Molasses
- 3 TBSP Water
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBSP white vinegar
INSTRUCTIONS:
Take left over boiled plantains, equivalent to two plantains, and place them in a container you will be able to use with your immersion blender. Add remaining ingredients. Blend until a smooth batter forms. Spoon approximately 1.5 TBSP of batter into each “mini” waffle well of a properly pre-heated mini waffle maker you’ve sprayed with a neutral flavored oil so the waffles do not stick. Wait about 5 minutes for these waffles to cook. Carefully remove to cooling tray. Enjoy right away or freeze. If you do freeze these to enjoy later, be certain to fully cool before placing in to the freezer. Mine were too moist so that I needed to dab them with a clean cotton kitchen towel to absorb the moisture before freezing.
YIELD:
8 Mini-Waffles.
RESULTS:
With this coconut-free method, the taste is much more neutral than the coconut milk version. As a result, these waffles can be used in the direction of going sweet with toppings/add ins or add ons, or it could be used as sandwich rounds going in the savory use category. The resulting waffles look “chocolate” but they certainly do not taste “chocolate” what so ever. They toast nice. They freeze nice. They could be used for a Boston brown bread replacement (sans the standard gluten in that old-fashioned recipe more popular in my great-grandmum’s era).
collectedgoodies 