Ingredients
Scale
- ½ cup pecans
- ½ cup cashews
- 1 large green plantain, peeled
- 4 eggs – 3 separated
- 1/3 cup coconut oil
- ¼ cup coconut or almond milk
- 1 teaspoon vanilla
- 1 tablespoon raw honey
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Put the nuts in a blender or food processor and blend until fine (I personally prefer the food processor with this recipe).
- Add the peeled plantain and pulse until combined.
- Add the egg yolks and egg, coconut oil, vanilla, honey and milk and blend until combined. Be sure to scrape down the edges because the nut mixture often sticks to the side.
- Add the dry ingredients and pulse for about 20 seconds until incorporated. The mixture will be a thick
- Let the batter sit for about five minutes so the coconut flour can absorb more of the liquid. In the meantime, whip your egg whites with a stand/hand mixer until you have soft peaks.
- Pour your waffle batter in to a large bowl and take ¼ cup of egg whites and thoroughly mix. Pour the rest of the beaten egg whites in the batter and fold gently. This will create a light mousse like texture.
- Once everything is combined then just follow the manufacturer’s instructions for your waffle maker.
Notes
- I have a very large Belgian waffle maker. It usually yields about 8 large waffles. If you have a smaller waffle maker it will probably yield more.