Delicious breakfast recipe for plantain waffles that are low net carb and high in belly fat reducing, prebiotic resistant starch.Texture similar to wheat.
Separate yolks from egg whites and place in separate bowls.
Beat egg yolks and then blend in melted butter, vanilla, sweetener and yogurt.
Measure out flour in a third bowl and mix in sea salt and baking powder.
Gradually add flour mixture to egg yolk mixture until blended thoroughly with no lumps.
Whip egg whites with a handheld blender until stiff peaks form.
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.
Ladle waffle batter into a preheated/oiled waffle iron and cook as directed. Makes 12 quarter size waffles (2 of these is one serving).
Substitute green banana flour for the plantain flour if desired.