Is there anything better than a slow Saturday morning after a busy week? Not in this house. And, if you can add something other than “breakfast on-the-go” to that morning, it’s even better.
I love waffles and pancakes. These two breakfast favorites offer a lot of variety when you change up the fruit and spices you use to create them. Although, it’s still 90 degrees around these parts and will be for another month or so, the combination of apple and cinnamon had me dreaming of the first cool snap of air again.
Here’s what you need:
2 tbs vanilla
3 over ripe bananas
2 tbs of melted coconut oil
1 tsp of baking powder
2/3 cup of almond flour
1/3 cup of coconut flour
1 tsp of cinnamon
Pinch of salt
¼ cup of nondairy milk
1 gala apple chopped into small squares
In a large mixing bowl, combine almond flour, coconut flour, cinnamon, baking powder and a pinch of salt. Stir until mixed well. Using a blender or Nutra Bullet combine eggs and vanilla and blend it until till smooth. Combine the egg/banana mixture and coconut oil to the flour mixture and stir. Pour in nondairy milk and stir until smooth. Tip: Coconut flour absorbs a lot of moisture. As you stir the waffle batter will thicken. Fold in ½ cup of chopped apples until apples are well covered in the batter.
The waffle batter is ready for use. Use your waffle maker according to the manufactures instructions and serve with hot maple syrup and the remaining apples as a topping.