Banana-Pecan Waffles

I had promised Los that I would make French Toast this weekend, but I never got bread. I was able to convince him that waffles would be just as good and I must admit I had ulterior motives: I did not want to go to the store before breakfast and I had a whole bunch of bananas that were ripe. The waffles I made last weekend were good, but a bit dry. I ventured into the blogosphere to find a new recipe. I used one from The Joyful Abode (grain, dairy and sugar-free) and made a few modifications (recipe below); they came out great: super moist, light and the crunch from the pecans is genius. The recipe made way more than we needed for breakfast which was fine, I froze the extra for breakfast next weekend or a snack during the week (they would be delicious with almond butter on top). 

The sun is already out and it's going to be another beautiful day. The grocery shopping is done, the kitchen and bathroom are clean, and the laundry is started. Now we just have to decide how we want to spend the rest of the day. I have to check my kombucha later today and decide if it's time to begin the second fermentation, I bought some extra mangoes to juice and add. I also want to make a batch of deodorant, but have to stop by the store to get some essential oil. We'll do a little bit of cooking later today, but since it's supposed to be such a nice week I think we'll also do some grilling. I picked up some ribs and have ground beef to make burgers; salmon might also make an appearance this week.  

Banana-Pecan Waffles (grain, dairy and sugar-free)

Makes 16 4” waffles

Ingredients:

6 eggs

3 ripe bananas, mashed

2 cups almond flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla extract

Melted coconut oil

1/2 cup chopped pecans

Directions:

1. Beat eggs, then add mashed banana. Mix until smooth.

2. Add almond flour, baking soda, salt, cinnamon and vanilla extract. Mix until smooth.

3. Chop pecans and heat waffle iron. Melt coconut oil.

4. When the iron is ready, spread coconut oil and spread 1/4 cup of the batter onto the iron. Sprinkle chopped pecans on top of the batter before closing to cook.

5. Cook according to the waffle iron, repeat until the batter is gone.