Banana Nut Waffle
Recipe type: Breakfast
- 1 cup flour
- 1/2 cup rolled oats
- 2 tablespoons sugar (cane sugar or brown sugar)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- 1 cup whole almonds
- 2.5 oz coconut oil
- ¾ cup milk
- 2 bananas, mashed
- 1 large egg
- ½ teaspoon vanilla extract
- Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg.
- In a blender combine oats and whole almonds. Grind until they resemble a coarse flour. Add to flour mixture
- In a microwave-safe bowl, combine the coconut oil and milk. Microwave for 60 seconds, or until the mixture is warm and the coconut oil has mostly melted. Whisk in mashed banana, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.
- Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.
Adapted from: Cookie and Kate