from Paleo Principles
2 large green plantains ( 2 1/2 to 3 cups chopped)
4 large eggs (or 5 if the plantains are extra-large)
2 Tbsp coconut oil (can sub avocado oil or olive oil)
2 tsp vanilla extract
1/2 tsp baking soda
1/8 tsp sea salt
Peel and chop the plantains. Place in a blender with the eggs and blend until smooth. Add the rest of the ingredients and blend on high for an additional minute.
Heat a waffle maker to high. Pour the batter into the waffle maker and cook for about 4 12 minutes for Belgian-style (thick) waffles. (Follow the manufacturer’s directions. Remove the waffle from the waffle maker.
TIPS: Sometimes this batter thickens while it sits; if it does, simply blend it for an additional 10 seconds.
To freeze the waffles, let them cool on a cooling rack, then place in a single layer on a baking sheet. Freeze for 4 to 6 hours or overnight. Remove from the baking sheet and transfer to an airtight container or freezer bag for long-term storage. Reheat from frozen in the microwave for 30 to 45 seconds or in a toaster or toaster oven if you enjoy them crispy.