I have to say that breakfast is my absolute favorite meal of the day. Given the opportunity, I would prefer to go get breakfast with you rather than lunch...there's something so special about sharing the beginnings of one's day with a friend (or husband!). Making fancy breakfast is something Wil and I like to do. Yesterday I was having a mad craving for waffles, so Wil searched online and found a website called
Waffleparty.com. This place was great! Although it has some VERY interesting waffle combinations (anyone down for some Vegan Carrot Ginger Sage Oat Waffles?), we decided to play it safe this first time and tried the Banana & Oatmeal-based recipe.
DELICIOUS!
Great texture, and you would never believe that there were actually oats involved! The best part about this recipe: no sugar! The banana sweetens the deal. Wil and I added some chopped pecans (because you can't eat pancakes or waffles without pecans, honestly), and topped it off with some vegan margarine and syrup! So great...I can't wait to try these again. I'm posting this recipe because it takes seriously
less than 5 minutes to prepare. The long part comes when you have to do the waffle ironing. If we keep this up I might invest in an industrial waffle iron (you know, the ones in college cafeterias where you flip the iron and wait like 3 minutes?). We had to wait 15-20 minutes per waffle pair, so we kept them warmed in the oven while we made more. And one more thing: I am a nutmeg FIEND, but Wil prefers spices that are a little less powerful. If you like nutmeg, keep the recipe as is. I think next time we may take out nutmeg and replace with more cinnamon or perhaps All Spice? Okay,
here is the recipe:
I find that these, like other banana-based waffles, need a slightly longer cook time so they’re not “mushy” in the center–but they’re still very tasty. Using a potato masher to mash the bananas very well seems to help, and the oats help to provide additional structure and binding.
- 1 ripe banana, mashed
- 2 cups water
- 1/2 cup uncooked rolled oats
- 1 1/2 cups whole-wheat flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg (best if freshly grated!)
- vanilla extract to taste (optional)
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Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Cook on a waffle iron, according to the manufacturer’s instructions.
The batter also works well for pancakes, and is especially tasty when you add small berries (blueberries, raspberries, blackberries, etc.) to the mix. To make pancakes, pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)
Top with margarine, syrup, fruits, or preserves.
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