Category Archives: Breakfast

Plantain Waffles

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

I’ve gotten used to having dinner for breakfast on the AIP diet but it’s really nice to enjoy these Plantain Waffles with your family for Sunday brunch. Every time I find green plantains, we bust out the waffle maker and cook a yummy spread for breakfast or brunch.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

The waffles are naturally sweet from the banana to the point where you don’t even need maple syrup. My husband and son will gobble down a few waffles and neither needs the extra sweetness of syrup. I like a little bit of syrup because it just goes so well with the cinnamon and cloves.

I used the Hamilton Beach Waffle Maker. It makes four waffles at one time, which is nice because that’s this entire recipe. If you have a single waffle maker, you’ll need to repeat the waffle making process four times. The Hamilton Beach waffle maker is pretty nice. The only complaint I have is that it doesn’t have removable waffle irons, which makes it hard to clean. You have to be very careful, as you can’t run it under water.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

When picking out plantains, make sure they are green. They will stay green for a few days but they need to be firm when you use them otherwise this recipe will fail. Also, plantains keep in the refrigerator if you want to extend out their usefulness.

Green plantains have a sponginess to them, which keeps the waffles light but also allows them to crisp up on the outside. I’ve tried using plantains that have turned yellow and they just don’t stay formed. You end up with a goopy mess.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

When you’re making the batter, it should be wet and slightly lumpy. You’re not going to get green plantains totally smooth. The batter shouldn’t be runny either. The waffle won’t stay formed if the batter is too wet.

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

Plantain Waffles
 
Prep time
Cook time
Total time
 
Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
Author:
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 4
Ingredients
  • 2½ cups Green Plantains, peeled and sliced
  • 1½ cup Bananas, sliced
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon White Wine Vinegar
  • ½ teaspoon Salt
  • ¾ teaspoon Baking Soda
  • Spray Oil or additional Extra Virgin Olive Oil
Instructions
  1. Heat your waffle iron.
  2. Place the plantain and bananas to a high speed blender and blend until smooth or as smooth as possible until it becomes too difficult to blend.
  3. Add the oil to the plantain mixture and blend again, now until completely pureed.
  4. Add the cinnamon, cloves, vanilla, vinegar, salt and baking soda to the blender then blend again for a few seconds to mix well.
  5. Oil your waffle iron and place ¼ of the batter into the center of your waffle iron. The amount of batter you use may vary depending on your waffle maker. I have a waffle iron that makes four waffles at a time so I just pour equal amounts of the batter on each waffle.
  6. Cook the waffle for about 5 minutes or when the waffle iron stops steaming.
  7. Transfer the cooked waffles to a wire cooling rack, which will help them crisp instead of getting soggy on a plate.
  8. Serve immediately with maple syrup, fresh fruit or both!

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!
This recipe is apart of the Phoenix Helix AIP Recipe Roundup.

 

 

Finally, there’s an AIP friendly waffle for all you brunch lovers out there. These Plantain Waffles are made from green plantains and bananas! The green plantains make these waffles light and the bananas add a natural sweetness. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.

AIP Breakfast Sausage

A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

Sausage is usually full of herbs and spices. It’s tasty but basically a long list of foods that aren’t allowed on the autoimmune protocol diet. Breakfast can also be tricky. It’s usually easier to eat last night’s leftovers than enjoying breakfast or brunch with the rest of the family. It’s really nice to have a delicious option in this AIP Breakfast Sausage recipe.

A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

I had never contemplated making my own sausage since readymade sausage from the store was always so easy. I was surprised as how easy it was to come up with a juicy and flavorful recipe. The key to this recipe is using fatty meat, fresh herbs and dates. The fat and dates help keep the sausage from drying out and also add a little bit of flavor. The fresh sage and thyme are an amazing combination with the beef and pork.

A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

This recipe makes a lot of sausage patties but they are great to freeze. I will make the entire recipe then freeze half of the sausage. To freeze, put the raw patties on a baking sheet then into the freezer for about an hour. Once they are are semi-frozen, you can place them into a freezer bag then back into the freezer until you are ready to use them. Although, you’ll need to defrost them before they can be cooked.

A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.

AIP Breakfast Sausage
 
Prep time
Cook time
Total time
 
A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
Author:
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 18-20
Ingredients
  • 1 pound Ground Pork
  • 1 pound Ground Beef
  • 2 teaspoons Salt
  • 1 tablespoon Fresh Sage, finely chopped
  • 2 teaspoon Fresh Thyme, finely chopped
  • 2 Garlic, minced
  • 1 small Onion, chopped
  • ½ teaspoon Ground Cinnamon
  • ⅛ Ground Cloves
  • 2 tablespoons Dates, chopped
  • Extra Virgin Olive Oil
Instructions
  1. Combine and mix together all ingredients in a bowl.
  2. Divide and form into 18-20 patties.
  3. Heat a few tablespoons of oil in a large skillet over medium high heat.
  4. Place the patties in skillet and cook 5 minutes per side. You’ll need to do the cooking in batches.
  5. Serve immediately.

A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!

 

 

A juicy combination of pork, beef and spices combines to make a delicious AIP Breakfast Sausage. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol and paleo diets.