Okay people, summer is coming to an end here and we need to start thinking about the new school year. You know that time of year when your children want to be fed at unthinkably early hours of the day, yep that time. In anticipation I made a huge batch of waffles this morning and promptly put them in the freezer. Hopefully I can avoid the need to run around in a panic when breakfast can no longer be the leisurely affair it tends to be in the summer months. This should be enough to help with the transition until I can get back into the swing of things, I hope. So do yourself a favor and make some waffles and give yourself one less thing to worry about when the craziness begins.
This recipe will yield about 8 large waffles. These are wonderful topped with a little almond butter and banana slices, berries or just plain syrup. I baked them a little on the lighter side so when they are toasted they won’t get too dark.
Banana Flax Waffles
2-1/2 cups spelt flour
1 cup buckwheat or oat flour
1/2 cup cornmeal
2 Tbsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1-1/2 tsp. salt
1/2 cup ground flax seed
2 cups hot water
2 cups non-dairy milk
1 large ripe banana, sliced (or 2 smaller bananas)
2 Tbsp. vegetable oil
3 Tbsp. agave nectar or maple syrup
Combine dry ingredients in a large bowl and set aside.
In a blender mix the flax and hot water for about 45 seconds or so. Add the remaining wet ingredients to the blender and blend until smooth.
Add the wet ingredients to the dry and mix until just combined.
Make your waffles!
Oh and just as a side note, apparently I have finally grown a pair!