Time to bust out the waffle maker cause these need to go in your belly immediately !
I wanted to make up some waffles to freeze to replace all the frozen waffles Ive been buying (I love vans gluten-free) thought I could save a couple bucks by making a bunch, well they never made it to the freezer.. haha the theme of me never having enough for left overs seems to be repetitive !
It was leg day today, and as my legs started to shake. The though of warm waffles waiting for me, pushed me though… lets eat!
1 large banana
3/4 cups soy milk- or any other non-dairy milk
2 TBS coconut oil
1 TBS fig spread
1/2 teaspoon vanilla extract
1 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
3/4 tablespoons baking powder
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
optional 1 scoop of stevia powder
For fig spread use a store bought organic fig spread, or mash up about 2 whole figs
In bowl mash banana add coconut oil,fig spread, soy milk, vanilla, baking powder, salt, cinnamon, and flour
Heat waffle iron, spray with oil (I have a refillable oil sprayer, I fill with safflower oil)
Spoon in batter, let sit for 3-5 minutes, make sure waffle is cooked all the way through, remove, and repeat
Top with non-dairy butter
toasted walnuts or sliced bananas