I’m all sorts of cowing out today. Because, these waffles.
But also, because the secret behind the waffles. You guys. I feel like I’ve stumbled onto a pirate ship full of treasure. Here’s why:
THIS PAN
I’ve been totally freaking over waffles lately. They’re all I want to eat. Like, all the time.
I want waffles for breakfast and waffles for dinner. I want waffles for dessert and waffles at midnight, when I should be sleeping instead of thinking about waffles.
This is a hard obsession to obsess about, when you’ve gone and given up gluten, beans, flours, and other stuffs that tend to make good waffles. Paleo breakfast foods typically use a magical combination of fibrous bananas and eggs to make crepes and pancakes. But put that batter into a waffle pan and you’ve just got a bubbly mess.
At least, that’s what happened until I discovered two paleo-fabulous finds at Harmons this week. (Mantra break: Forgive me Father, for I am just now coming to appreciate my local Harmons for the gourmet grocery goodness that it harbors inside).
So, this pan. This NordicWare Silver Dollar Waffle Griddle now makes waffles simple, easy, and in totally perfect sizes. When I say I want a waffle, I don’t really want a whole, goddamned waffle. I just want three bites. Three bites of nom, three bites of syrup. And in proper cases, three bites of bacon.
Most waffle irons are too big to give me what I want. They’re just behemoths in the world of breakfast food. And thus I’ve left my waffle iron withered and lonely in the back pantry for sometime now.
But this pan officially changes everything. It heats evenly, makes teeny waffles, and stored itself simply with my other pans. (Mantra break: Oh, Silver Dollar Waffle Griddle, j’adore.)
THIS FLOUR
Now, let’s talk about Thing #2. This flour.
GUYSSS! THIS. FLOUR!!
When I saw it on the Harmon’s shelves, I plum near freaked. A flour made–not from rice, not from tapioca, not from those bizarre little fake-grain-blends. Nein. A flour made from green bananas.
WeDo Gluten-Free Banana Flour. Oh myyyy gawwwwllly.
DO YOU KNOW WHAT THIS MEANS?!!!
It means no more running to the store to make paleo pancakes because you ran out of bananas.
It means no more gagging myself through nasty sweet goodies made with overripe bananas.
It means…OMG! BANANA FLOUR.
If you’re a gluten-free eater. You’ve gotta get this stuff. The texture is fine and the flavor is super-super mild with the teensiest touch of sweetness. It’s everything we’ve been missing as we try to bake goods with mealy, heavy almond flour and unsticky coconut flour. Now, a happy mixture of these three superfood sources–banana flour, almond flour, coconut flour, and we’ll never have to look at nappy brown rice flour again.
This stuff is the shiz. Get it. Mix it into these waffles. Make your life so happy it hurts.
Like, happy bacon hurts.
That’s a thing, right? It is nowwww. Meow.
INGREDIENTS:
FOR THE WAFFLES:
1/2 cup Banana Flour
1/3 cup almond flour
2 eggs
1/3 cup pumpkin puree
1/4 cup almond milk + 1/2 tbsp vinegar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking powder
FOR THE SYRUP:
5 tablespoons butter
5 tablespoons maple syrup (or honey)
3 slices cooked bacon, chopped
1/2 cup blueberries
DIRECTIONS:
FOR THE WAFFLES:
1. Mix all ingredients together.
2. Spoon batter into a greased Silver Dollar Waffle pan heated to medium-low heat
3. Once the bottom is golden brown, flip and cook the second side. (Use a wooden fork to flip)
4. Cook second side until golden. Serve with syrup.
FOR the SYRUP:
1. Mix butter and maple syrup ingredients together.
2. Microwave on high until boiling.
3. Remove, toss in bacon and blueberries.
4. Spoon atop cooked waffles. Enjoy!