It has finally started to feel like summer again, after all the rain and crappy cold weather. And it looks like it’s going to stay like this way for a little while (knock on wood). Hopefully, it will last the whole month. We had a really nice weekend. On Friday we went out for cocktails and watched the sunset from the Skylounge of the DoubleTree hotel. And on Sunday we spent the afternoon cruising around Amsterdam on a friend’s boat.
I love this gluten free waffle recipe. I have been making it very often lately. It is better to do it with very ripe bananas as they add most of the sweetness to the batter. I try to always have bananas in the house and let them get ripe for a while. So there is always an excuse for banana-oatmeal pancakes or waffles or cake.
1 1/3 of a cup of buckwheat flour
½ cup of rice flour
2 ripe bananas, mashed (the riper, the better)
1 cup of milk
1 tablespoon of vanilla essence
3 tablespoons of agave syrup or honey
3 tablespoons of coconut oil, melted
1 teaspoon of baking powder
Pinch of salt
Melt the coconut oil in the microwave and then let it cool down a bit.
Mash the bananas and place them in the blender. Add the rest of the ingredients and blend until smooth.
Brush your waffle iron with some vegetable oil or use cooking spray. Pour in the waffle batter. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.
Serve with the topping of your choice. I like to add dulce de leche and fruit, or ice cream.