Have I mentioned how much I hate to fly? Probably not so much, because I also hate to talk about it – even that makes me stressed! On the recent ten hour flight back from Mexico I decided to distract myself with magazines and bought an armload of every vaguely food-related title I could find at Cancun airport. Good Housekeeping happened to have a special feature on waffles and after staring at the beautiful photos for hours (while avoiding the airplane food) I decided to buy a waffle maker pretty much as soon as I landed. Never mind the fact that I already own a waffle maker – I wanted the deep pocket waffles and I wanted them now!
Healthy Banana Oat Waffles
- Dry ingredients
- 170 g | 6oz gluten-free rolled oats
- 1 tbsp raw cacao powder or cocoa powder
- 1 tbsp baking powder
- 1/4 bicarbonate of soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- Wet ingredients
- 140 ml | 4.7fl oz low-fat buttermilk
- 1 ripe medium banana chopped
- 1 large egg
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- cooking spray
- strawberries almonds, maple syrup, dusting of icing sugar, to serve
- Put all the dry ingredients in the Vitamix container and blitz in short bursts until you have a fine powder. Tip this into a large bowl.
- Put all the wet ingredients in your blender container and blitz until well blended.
- Pour the wet ingredients into the bowl with the dry ones and use a hand whisk to stir everything together until just combined. You will end up with a fairly thick batter. Set aside while the waffle maker heats up.
- Preheat the waffle maker until the ready light indicator comes on and spray with a little cooking spray.
- Pour enough batter to coat the centre of the waffle maker (about 1/2 cup) and then close. The batter should sizzle and will spread out as you close the machine. Cook for 4-6 minutes or until crisp. Repeat until you have used all of the batter.
- Serve the waffles warm with a little maple syrup, sliced strawberries, a handful of chopped almonds or the toppings of your choice.