Paleo Flourless Plantain Waffles (Egg, Nut-Free)

Waffles, also known as the vessel for warm maple syrup, are probably one of the most loved foods worldwide.  Whether you like your’s light and fluffy, dense and cake-like, homemade, or straight from the freezer section, you cannot deny the joy that comes with eating a waffle. What first started out as Neolithic rustic hotcakes, griddle cakes in the Iron Age, savory wafers in Ancient Greece, honeycomb treats called “oublies” in the early 13th century, Dutch “wafles” by the Pilgrims in 1620, all officially became known as “waffles” (two t’s) in the English print during the year 1735.  Interestingly enough, it was our own Thomas Jefferson who brought the first French waffle iron over to America, thus starting the trend of “waffle parties.”  By the 1800’s, waffles made their way out onto the streets as one of the most popular street foods and, in 1869, a Dutch-American named Cornelius patented the first waffle iron in U.S, making August 24th “NATIONAL WAFFLE DAY!”  Though, much to my disappointment, it is not August 24th, today’s recipe is one that you can make any day, or meal for that matter.  As some of you know, I follow a ketogenic diet as part of my PK Protocol.  Therefore, starchy vegetables such as sweet potato, yuca, and squash, all must be kept to a minimum. The practical elimination of these yummy foods, a long with my multiple allergies to everything else, can make eating rather boring.  Though I am incredibly thankful for all that I am able to somewhat tolerate, sometimes I just need something a little different, and last Friday just happened to be one of these days.  As for a health update to those who are wondering, the past month has been rough. Just when I don’t think the pain and pure exhaustion can get any worse, it does.  Due to the increase of all my symptoms,  I was instructed by my doctor to take a 10 day break from my IV infusion and PK Protocol supplements.  However, because nothing changed, I was able to resume everything yesterday, and for that I am very thankful.  It is times like these when staying positive and focusing on the vision, not the circumstance, is hard, yet extremely helpful.  Literally crawling out of my own skin, allergically reacting to everything I touch or eat, and riding in pain from head to toe, can make this hard to do.  Yet knowing God is taking care of it all, and that I don’t have to even try and think about how I am going to get through the next few hours, is really all one can do. These waffles, though lacking in grains, dairy, and eggs, are incredibly scrumptious.  One key to their outer crispiness and inner dough-like texture, is allowing them to keep cooking even after the outside is slightly brown.  Unlike any “egg-free” waffle I have ever tried, these are not dense, or full of extra ingredients to bind and rise the mixture. Because I cannot have sugar in any form, I topped mine with raw sheep yogurt sweetened with lucuma powder, and stevia sweetened chocolate chips. However, I know they would be equally perfect topped with maple syrup, berries, or even turned savory with bacon and sausage.  Though you might be a bit wary of the ingredients, believe me, the tasty results are so surprising that even my mother thought they were exceptionally delicious!  Whether you can have butter or not,  drizzling these waffles with warm bacon fat like myself is highly recommended 🙂. 

• 1 greenish yellow plantain (6-8 oz) *The more black spots, the sweeter it will be.
• 1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp of water)
• 1-2 tbsp coconut sugar 
• 2 tsp vanilla extract
• 1/4 tsp baking soda
• 1 tbsp MCT oil (or any other fat available) 
• Warm bacon fat.