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Plantain Waffles Recipe (for breakfast or snacks!)

Breakfast Plantain Waffles Recipe

Delicious breakfast recipe for plantain waffles that are low net carb and high in belly fat reducing, prebiotic resistant starch.Texture similar to wheat.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 202 kcal
Author Sarah Pope MGA



  1. Separate yolks from egg whites and place in separate bowls.

  2. Beat egg yolks and then blend in melted butter, vanilla, sweetener and yogurt. 

  3. Measure out flour in a third bowl and mix in sea salt and baking powder.

  4. Gradually add flour mixture to egg yolk mixture until blended thoroughly with no lumps.

  5. Whip egg whites with a handheld blender until stiff peaks form.

  6. Carefully mix the stiff egg whites into the waffle batter using a large spoon until just blended. Do not overmix else it will negatively affect the fluffiness of the waffles.

  7. Ladle waffle batter into a preheated/oiled waffle iron and cook as directed. Makes 12 quarter size waffles (2 of these is one serving). 

Recipe Notes

Substitute green banana flour for the plantain flour if desired. 

Substitute 4 drops stevia liquid or a pinch of stevia powder for the date syrup if desired. A pinch of monk fruit sweetener may also be substituted. 

If using pasteurized yogurt, you will need 1.5 cups for this recipe. If using raw yogurt which is more like homemade kefir in consistency, you will only need 1 cup.

Nutrition Facts
Breakfast Plantain Waffles Recipe
Amount Per Serving (1 half waffle)
Calories 202 Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Carbohydrates 23g8%
Fiber 2g8%
Protein 4.1g8%
* Percent Daily Values are based on a 2000 calorie diet.