⚽ World Cup 2018 Game 13 – Belgium vs. Panama

When the waffle maker comes out to play, it’s going to be a good day. Belgian waffles get a gluten-free Panamanian boost by the use of plantain flour and an airy whipped cashew topped high like Fellaini‘s hair.  No syrup is required but a dark belgian chocolate drizzle helps to start off any morning on the right goal-scoring foot.

Print Recipe
Plantain Waffles (with Whipped Cashews)
Course Breakfast
Cuisine Belgian, Panamanian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Plantain Waffle
Whipped Cashew
Course Breakfast
Cuisine Belgian, Panamanian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Plantain Waffle
Whipped Cashew
Instructions
  1. Make the whipped cashew first. Process the roasted cashew in a food processor until finely ground. Toast over medium heat in a saucepan until it's a golden brown color. Add butter + sugar + salt + vanilla until well combined and then add the cream until the mixture is a smooth thick consistency. Mix in lemon juice and let mixture cool.
  2. In a stand mixer, whip heavy cream and powdered sugar until thick. Fold in the cashew mixture, cover, and refrigerate.
  3. Mix all the dry waffle ingredients (plantain flour + sugar + baking powder + baking soda + salt) in a bowl until evenly combined
  4. In a separate bowl, mix the wet ingredients (buttermilk + butter + eggs + vanilla). Add the wet ingredient slowly to the flour mixture until just combined.
  5. Pre-heat waffle iron and cook waffle according to manufacturer's instructions and desired crispiness.
  6. To serve, top warm waffle with whipped cashew and dark chocolate drizzle. No syrup required.
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