Plantain Waffles (AIP - Vegan - Paleo)

As someone who could have breakfast for literally every meal of the day, when I first went AIP, I immediately began looking up waffle recipes. I quickly became frustrated because every single paleo waffle recipe I found included half a dozen eggs which is much to many to easily substitute. If I did happen upon an AIP waffle recipe, I would spend an hour in the kitchen only for the recipe to fall apart, crumble, or simply never cook up. By this point, I was in waffle crisis mode and HAD TO FIGURE SOMETHING OUT IMMEDIATELY. That was when I came across this little recipe from AIP heaven. These waffles are completely AIP, vegan, and DELICIOUS. I even gave them to gluten, dairy-eating friends and family members that said they taste exactly like real waffles. What. Okay, I'm gonna stop right here because I can't hold off any longer. Here is this magic recipe:



-2 plantains (1 yellow, 1 green)

-3/4 cups tigernut flour

-3/4 cups organic butternut squash

-1/4 cup melted coconut oil

-1/2 tsp baking soda

-1/2 tsp cream of tarter

-1 tsp organic cinnamon

-pinch of Himalayan pink salt


-Fresh organic strawberries

-Organic frozen blueberries

-Fresh bananas

-Almond butter (omit for full AIP)

-Organic maple syrup


-Step #1: Peel and slice up plantains. Place in food processor

-Step #2: Cook butternut squash until soft (I like to buy the steamable organic bags and simply steam in the microwave)

-Step #3: Add the rest of the ingredients to the food processor (including cooked butternut squash)

-Step #4: Pulse/blend until smooth and creamy

-Step #5: Place around half a cup in waffle maker, and wait for designated time.

-Step #5: Top with your favorite toppings

-Step #6: Serve hot and enjoy! Can also be frozen separated by parchment paper and reheated/toasted later.

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