Sunday, November 3, 2013

Banana Pecan Waffles

When people ask me about going Paleo, the first thing they all start talking about are all the foods they can't eat now. Naturally, you would think people would come up with things like "chips, goldfish, lunchables, oreos, or popcorn". But i've heard more complaints about not being able to eat pancakes or waffles with the family on Sunday morning, than any other food item out there. 

So it was my main mission one weekend, to "fix" this anti-Paleo diet problem. Since i've already made some Pancake Recipes  (linked below) it was time for a paleo-fied waffle recipe. The waffle was soft but crispy on the outside. Not too sweet, since the syrup was already sweet enough. 

Inspiration came from one of my all time favorite breakfast places, Trailside Cafe and Coffee House on the coast of Monterey, CA. One of their "signature" (in my opinion) dishes is their French Toast with Bananas and Pecans.

 It is SOOO good.

 Its I'M WILLING TO QUIT PALEO good... well okay this might be going too far. But you get the point. So when I sought out to create another pancake/waffle recipe it just had to star bananas and pecans. 

I was trying to do everything in my power to avoid just "drizzling the waffles in honey". Don't get me wrong, honey is good; natural, delicious, fairly inexpensive for the amount you use. It's also a great sweetener for us Paleo foodies out there. So instead of just drizzling honey all over the waffles, I tried to create the same feel of drowning your waffles in Aunt Jermima. Easiest way for me to do that was to create a date and coconut milk reduction that thickened into a syrup. May not be Aunt Jermima, but it sure was taste-y!   


For waffles:
1/2 c. pureed sweet potato
3/4 c. almond flour
1/2 c. canned coconut milk
1/2 c. coconut flour
2 tbs. mashed banana
2 eggs
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/4 tsp. sea salt
non-stick cooking spray 

Yields 4 huge waffles 

For syrup:

1/4 c. canned coconut milk
1/2 tbs. fresh squeezed orange juice
4 medjool dates, pited

Yields 4 servings 

For topping:
5 frozen pecan halves, rough chopped 
1/2 banana, sliced

Directions (For Waffles): Preheat waffle iron/ waffle maker. Whisk together all dry ingredients, almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice mix, cinnamon and sea salt in a small bowl and set aside. 

In a large bowl, combine wet ingredients, sweet potato puree, mashed bananas, milk and eggs. 
Slowly combine dry ingredients into wet ingredients while constantly stirring. You don't want tons of lumps or bubbles. Scoop half the mixture into your sprayed waffle iron. Follow waffle iron directions for specific cook times. 

Meanwhile...make your "syrup" sauce!

Directions (For Syrup): Pit all 4 dates and roughly chop into small pieces. In a small sauce pan over medium-high heat add in coconut milk and orange juice and bring to a simmer (not boil). Add in chopped dates and stir constantly.  Bring mixture to a boil, and then reduce head down to low-medium for about 7-9 minutes. This recipe yields 4 servings of syrup.

I like to top my waffle with some chopped banana and raw (cold) pecans. For some reason frozen pecans just taste better to me than room temp pecans! Strange... I know! 

Drizzle (or drown) a quarter of the homemade date syrup over each waffle. Add toppings and.... mouth. is. watering. 

Make With Your Hands Pancake Recipes

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