By the time the weekend rolls around, my kids and I are looking to change things up from our morning Breakfast Soup. When asked very nicely (it’s hard to say no to a super cute 7-year-old) for waffles, I decided it was time to experiment, the results were delicious, and we have a new weekend favorite.
RECIPE: makes 7 regular waffles
1 cup Almond Flour (I like Bob’s Red Mill)
1 tsp Baking Soda
½ tsp Cinnamon
⅛ tsp Sea Salt
2 ripe Bananas
2 large Eggs
1 Tbsp Olive Oil
1 Tbsp Water
1 tsp Apple Cider Vinegar
Mix your dry ingredients in one bowl, and your wet ingredients in another*. Add the dry to the wet, mix well. Let your batter rest while you warm up your waffle iron. Once your iron is ready, add ⅓ cup batter•• to your iron, and cook till done.
Make sure your dry ingredients are well incorporated, no lumps. Biting into a wad of baking soda is not a fun way to start your day. *When mixing the wet ingredients I start by mashing the bananas. You want the bananas to be as uniformly mashed as possible; a fork works, but a blender or food processor is better. The best is if you still have a food mill (leftover from making baby food) or a ricer. Then add your eggs, you can beat them in a separate dish, or to save on washing, put them in the bowl with the mashed bananas, and lightly whisk them. Next add your Oil, Water, and Vinegar, mix well. **I use a traditional round waffle iron. Through much trial and oozing over, I have learned that ⅓ cup batter is the perfect amount for my iron, your iron may be different.
These waffles are naturally sweet from the banana in the batter. Add whatever toppings are your favorite. Coconut butter, a sprinkle of chopped walnuts and a dash of cinnamon is my favorite. The kids opt for maple syrup and walnuts, and the hubby loves plain yogurt and nuts. We’ve even used these waffles for waffle egg and prosciutto breakfast sandwiches. Oh the possibilities. Enjoy!