So summer has arrived!
On the one hand, it is wonderful: warm, and sunny, but on the other … – children have holidays, which means that “Mom, I want something!” sounds are heard in our house much more often than usual.
For such “emergency” moments, here is my quick recipe for banana waffles.
Easy to cook, flour- and oil-free, they can also be made completely without gluten, just by replacing the usual oats with the gluten-free one.
Do you have over-ripe bananas and 30 minutes of free time? Then this is for you!
Aromatic, delicate, tasty in warm and cold forms – these are the perfect waffles right here.
It is better to serve these waffles with maple syrup or jam from chia seeds.
Ready? Set? Let’s go cooking!
We will need: (3 large waffles)
1 large and very ripe banana
2 tbsp. of flaxseed meal +3 tbsp. of water (can be substituted with 1 egg)
1/2 tsp. of apple cider vinegar or lemon juice
2 tbsp. of brown or any other sugar
1 tbsp. of maple syrup (optional)
1 tsp. of vanilla extract (optional)
1 cup of oats (I use gluten-free)
1/3 cup (1 cup – 250 ml.) of rice flour (I use brown rice flour)
1/2 cup of almond flour
3/4 cup of almond, soy or any other milk
Knead the banana with a fork.
Mix the flaxseed with water, add sugar and syrup to the banana.
Grind the oats to the consistency of flour.
Add all the flour to the banana composition. Add the vanilla, milk and vinegar.
Mix everything until it becomes a dough and then bake.
I strongly recommend using a spray for your waffle iron…
… so the waffle doesn’t stick and burn.