MY FAVORITE WAFFLES (GLUTEN + DAIRY-FREE)

Apparently, Atlanta is like the only place in the eastern half of the country that hasn’t had actual, stick-to-the-ground snow, despite having had two “snow” days already (including today). I suppose it’s only natural that we would be overly cautious given the complete sh*t show that resulted from last year’s infamous snowstorm.

The day that storm began, I left work about 15 minutes before everyone else in the entire Atlanta metro decided to do the same. Driving home on the highway, I passed a car that had flipped into the median, completely upside down. I prudently exited the highway at that point (best decision ever I now realize). It took me about an hour and half to drive 10 miles to my house. When I got home, I thought how ridiculous my commute had been until I turned on the news and watched things become a complete nightmare for everyone still on the road. So, the overreaction now seems totally reasonable.

Despite that, I am still a little peeved that we haven’t gotten any real snow. (Just one day Mother Nature, come on!) When not at work or driving but instead cozy at home, a day or two of snow in the South is kind of nice and rather pretty. And it’s an excuse for weekday waffles!

 For me, there is no more perfect breakfast. All them nooks and crannies for all them toppings. I actually tend to go back and forth between simply-topped waffles and a smorgasbord of fruit, crunchies, spreads, syrup, etc. all at once. Boy prefers his waffle topped with an egg. Whatever you fancy, waffles are pretty much the perfect vessel.

These, my favorite waffles, are whole grain and dairy-free. They’re easy to throw together on a lazy Sunday morning. The recipe below makes a very generous breakfast for two. We typically don’t finish them all, and they keep us full all the way until dinner most times. (Plus, leftover waffles make a great afternoon snack with a smear of peanut butter and/or drizzle of honey.)

MY FAVORITE WAFFLES

makes 4-5 Belgian style waffles

Note: I have made these waffles with various combinations of flours, and they always turn out delicious. I especially like spelt in place of the millet and/or oat (keep in mind that spelt is not gluten-free), and rye in place of the buckwheat. I also really enjoy these with pumpkin puree substituted for the banana – just add a tablespoon of maple sugar or pure cane sugar to the dry ingredients.

• 60 g (1/2 cup) millet flour
• 60 g (1/2 cup) buckwheat flour
• 60 g (1/2 cup) oat flour
• 2 tsp baking powder
• 1/8 tsp ground cardamom
• 1/8 tsp ground allspice
• pinch salt
• 2 medium very ripe bananas, mashed (about 240 g)
• 2 large eggs
• 1 Tbsp pecan oil (grapeseed or melted coconut oil also work)
• 1 tsp vanilla extract
• 240 ml (1 cup) plant/nut milk

Preheat waffle iron. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together banana, eggs, oil, and vanilla until combined then whisk in milk. Pour wet into dry and whisk until flour is completely mixed in. (Careful not to over mix – Buckwheat can get weird.)

Cook waffles according to your waffle iron’s instructions. I use a Belgian style waffle maker at heat setting 5 and scoop about 3/4 cup of batter per waffle. (If not serving waffles immediately, keep warm in a 215 F oven.) Serve with alllllll the fixins.