Gluten-free and Grain-Free Waffles

Peel plantains and slice them into medium chunks into the pitcher of your blender. Blend until roughly chopped. Add egg yolks and melted butter and blend until smooth, scraping down the sides of the pitcher as necessary.

Add cinnamon, salt, vanilla, and apple cider vinegar and blend again. Add baking soda and blend. Pour batter into a large mixing bowl.

In a medium bowl, beat egg whites with cream of tartar until medium-stiff peaks form. Fold half of the egg whites into the batter, then fold in the other half.

Cook the waffles according to your waffle iron instructions. I cook mine on medium-high and they usually take about 4–5 minutes to cook. Start checking after 3 minutes. When the waffles stop steaming and are nicely browned, it’s an indication that they are done cooking.

Serve hot with a generous amount of butter and a drizzle of maple syrup. Store leftovers in an airtight container in the refrigerator. Reheat in the toaster for a few minutes.

Recipe adapted from Tess of Hold the Grain.