⚽ 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.

Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
Plantain Waffle
- 2 cups plantain flour
- 2 TBSP granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1/2 cup butter melted
- 2 eggs beaten
- 1 tsp vanilla
Whipped Cashew
- 2 cups heavy whipping cream
- 2 TBSP powdered sugar
- 1 cup roasted cashew
- 2 TBSP butter
- 3 TBSP sugar
- 1 tsp salt
- 3 TBSP heavy cream
- 2 tsp vanilla
- 1 tsp lemon juice
Ingredients
Plantain Waffle
Whipped Cashew
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Instructions
- 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.
- In a stand mixer, whip heavy cream and powdered sugar until thick. Fold in the cashew mixture, cover, and refrigerate.
- Mix all the dry waffle ingredients (plantain flour + sugar + baking powder + baking soda + salt) in a bowl until evenly combined
- In a separate bowl, mix the wet ingredients (buttermilk + butter + eggs + vanilla). Add the wet ingredient slowly to the flour mixture until just combined.
- Pre-heat waffle iron and cook waffle according to manufacturer's instructions and desired crispiness.
- To serve, top warm waffle with whipped cashew and dark chocolate drizzle. No syrup required.
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