My weekends usually include some type of pancake or waffle. Nick finally convinced me to start making them and ever since, I am obsessed. They are so delicious and comforting! There are also endless possibilities of flavor combinations and I hope to explore all of them. This weekend it is all about bananas. As a kid, banana bread was my favorite. My mom made it in bread and muffin form. Either way I would gobble it up. The combination of banana bread in waffle form is irresistible!
I topped these waffles off with maple syrup, banana slices, pistachios, pomegranate seeds, and a dash of cinnamon. Heavenly! Chocolate chips, toasted walnuts or pecans, and coconut cream all would be great topping ideas as well. I plan on freezing the leftovers so they are ready whenever the banana bread waffle craving hits next. So in about three hours . . . ;)
Buckwheat Banana Bread Waffles
vegan, dairy free
1 cup buckwheat flour
1 cup whole wheat pastry flour
2 tsp cinnamon
1/4 tsp ginger
2 tsp baking powder
1/2 tsp salt
1 cup mashed banana
1/4 cup almond butter
1 tsp vanilla extract
2 eggs (use flax-eggs for vegan)
2 cups unsweetened almond milk
1 Tbsp blackstrap molasses (regular will work)
Directions:
Whisk together dry ingredients. In a separate bowl whisk together wet ingredients until blended. Slowly whisk dry ingredients into the wet ingredients. Cook according to your waffle iron instructions, add toppings of your choice, and bon appetit!
No comments:
Post a Comment