The waffles are high in protein and full of complex carbohydrates that will keep you satisfied until lunchtime. The list of possible toppings is endless, but here we served it with caramelised bananas and plums, with an almond butter drizzle and a sprinkling of pistachios.
In a large bowl, combine the first 7 (dry) ingredients. In a separate medium sized bowl, mash the bananas. Add the eggs to the bananas and whisk together. Add the pumpkin purée, melted coconut oil, maple syrup and vanilla extract. Whisk again until fully combined.
Pour this liquid mixture into the dry flour mixture and mix well. Slowly add the milk a little at a time until thoroughly combined, even though it will still be a bit lumpy due to the banana.
Preheat your waffle iron. Spray with a little non-stick oil and spoon the batter carefully onto the heated waffle iron and close the lid.Depending on your waffle iron, it will take approximately 10 minutes for the waffles to cook and crisp up nicely, but do keep checking so that they don’t dry out and burn.
Once the waffles are done, serve immediately with your choice of toppings or transfer them to a cooling rack to cool before you pop them in the freezer. As tempting as it might look, don’t actually stack the waffles on top of each other or they will lose their crispy-ness.
- 200g buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 20g flaxseed
- ½ tsp aalt
- 30g Whey Protein Vanilla
- 3 eggs
- 2 bananas
- 120g canned pumpkin puree
- 170ml milk of choice (I used almond)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 80g organic coconut oil – melted
Nutritionals per serving: Calories = 334; P = 11g, C = 41g, F = 16g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used