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While we're all obsessed by green smoothies, protein bars and avocado toast on week days, by the weekend we're often craving a bit of a treat, a brunch with friends and family, or just a simple indulgence that's a departure from our daily routines. While traditional recipes of flapjacks, eggs benny, or scones can all be diet-crashers, some of our favorites don't have to be by making simple ingredient substitutions.
Most waffle recipes rely on grain-based flours, which many people can't have, or don't consume based on a wheat-free or gluten free diet. Instead we've substitued flour with plantains and added in a scoop of our Premium Grass-Fed Beef Gelatin for a protein-rich alternative that's delicious.
For those unfamiliar with the benefits of Beef Gelatin, this all-natural product is a non-GMO collagen protein supplement that contains 18 amino-acids for healthy skin, hair, joints, and gut health. Amandean's Beef Gelatin is sourced from grass-fed, pasture-raised cows in South America and is a great way to use collagen in baking and cooking because of its thickening properties.
3 plantains (Use yellow plantains if you want to increase the sweetness)
2 cups full-fat coconut milk
1/3 cup melted coconut oil
2 eggs
1 Tbsp organic vanilla extract
1/2 cup coconut flour
2 Scoops of Amandean's Grass-Fed Beef Gelatin
1 tsp baking soda
1/2 tsp sea salt
1. Puree the plantains with 1 cup of coconut milk in your food processor or blender. Altogether this should yield 3 cups - depending on the size of your plantains you may need to add a little extra coconut milk.
2. Transfer the pureed mixture to a mixing bowl.
3. Add the remaining coconut milk, coconut oil, eggs, beef gelatin, and vanilla extract and stir well until combined.
4. Add the dry ingredients and stir well until combined.
5. Turn on your waffle maker and let it heat up.
6. Transfer 1 cup of the batter to your waffle maker and cook for 5-6 minutes.
7. Continue until you use up all the batter.
8. Serve with a topping of your choice and enjoy!
