My Notes: I have been using this recipe and adding almond meal and coconut milk to stretch it. You can play with the proportions of almond meal and coconut flour; add extra coconut milk it if gets too thick. The coconut flour makes the waffles heavier and the almond meal gives them a lighter feel. Of course no recipe would be complete without a big scoop or two of Mila. Serve with bacon.
Serves: 2 (as in two waffles, we had to double the recipe–kids love them!)
In a medium-sized mixing bowl, blend all ingredients with a hand mixer.
Heat waffle iron to “waffle” setting—typically medium-high heat.
Drop batter into center of waffle iron to cover about 3/4 of area.
This batter does not expand the way traditional flour waffles do.
Waffles are done when they easily separate from the waffle iron, about 3–5 minutes.
For the toppingHeat coconut oil in a nonstick frying pan on medium heat.
Slice banana and add to frying pan.
Sear banana slices until brown and crispy on the bottom side, then flip.
Add pecans to frying pan and lightly toast with the seared banana slices.
Top over waffles or pancakes and serve.
To make pancakes, use 1/4 teaspoon cinnamon instead of 1 tablespoon. In a medium-sized mixing bowl, blend all ingredients with a hand mixer. Heat coconut oil in a nonstick frying pan or griddle to medium heat. Pour 1/8 cup of batter into frying pan or griddle. Cook for 2 minutes, flip, then cook for 2 more minutes. repeat with the remaining batter.