Plantain Flour Waffles
Prep time
Cook time
Total time
I adapted this recipe from Chris Kresser
Recipe type: Breakfast
Kitchen Type: Kitchen
Serves: 8
  • 1 cup plantain flour
  • 4 tbsp. powdered eggs, equivalent to 2 large eggs
  • 1 cup almond milk
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp Breakfast Blend Spice Mix
  • ⅓ cup coconut oil, melted
  • •butter, berries, fermented cream, coconut milk/cream, etc. for toppings
  1. In a mixing bowl, combine the flour, powdered eggs, baking soda, spice mix and salt. Mix well.
  2. Add the almond milk and coconut oil. Stir well until mixture forms a smooth batter. Add more almond milk if mixture is too thick.
  3. Following the directions of your waffle iron, add ⅓ cup batter per waffle. Serve piping hot with butter, berries or fruit, fermented cream, coconut milk/cream, dark chocolate ganache, or your other toppings of choice.
This recipe is nearly almost back country (except having access to a waffle maker). Only two small changes need to be made.

Substitute 3 tbsp. of whole milk powder for the almond milk, or dehydrate 1 cup of almond milk for 8 hours, and blend into a fine powder.

Combine all the dry ingredients and store in a zip-lock or vacuum sealed bag. Store separately from the oil. I use GSI Soft Sided condiment bottles for the coconut oil.

To prepare, combine all dry ingredients with 1 cup of clean water. Mix well. To this mixture add ⅔ of the coconut oil, reserve the rest for cooking.

Heat coconut oil in a skillet over medium heat. Pour in enough batter to make a 4-5 inch pancake. Once batter starts to bubble, flip carefully and cook until done.
Recipe by Back Country Culinary at