These waffles are extremely dense, so usually a couple of quarters (along with way too much maple syrup) will fill up my local waffle eaters. I mix up the batter in a blender but any other mixing method works fine. This makes a rather thick batter – adjust the almond meal or liquid to suit your tastes and waffle iron. Heat up your waffle iron and mix up:
- 4 eggs
- 1/3 cup coconut milk, kefir, or yogurt
- 1/4 cup almond (or other nut or seed) butter
- 1 very ripe banana
- 1 to 1.5 cups almond meal
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- a pinch of salt
My notes say this recipe made tender, not crispy waffles with the waffle iron at medium heat.
This same recipe can be used to make a baked “puffy pancake.”
