Thursday, March 21, 2013
Banana Blueberry Waffles with Honey Walnut Syrup (Gluten-Free!)
BANANA WALNUT WAFFLES
1 medium mashed banana
2 eggs, whisked
1/4 cup buttermilk
1 tablespoon honey
1 tsp. vanilla extract
1/4 cup flaxseed meal or ground flaxseed (I used King Arthur)
1 tablespoon cornstarch
2 tsp. baking powder
Warm honey, and walnuts, for drizzling cooked waffles.
Whisk eggs. Add mashed bananas. Stir in buttermilk, vanilla, and honey. Add flax meal, cornstarch, and baking powder. Let mixture sit for 10 minutes for flax meal to soften and absorb liquid.
Pour a couple of tablespoons into each waffle well (not too much or it will overflow). Sprinkle batter with a few blueberries. Close waffle maker and cook until done, but watch them because these cook quickly and brown faster than a traditional waffle. Once the steam stops, check them, even if the waffle maker indicator (if it has one) hasn't yet gone off.
Keep cooked waffles warm in a preheated 250-degree oven (single layer) until they are all done. I put a piece of foil on a cookie sheet and then sprayed it with a little vegetable oil spray. This keeps the waffles crisp until you are ready to serve them.
Drizzle with warm honey and chopped walnuts, and have a great breakfast!