For Cupcake’s 2nd birthday party “waffle bar”, I created a banoffee waffle recipe and, in the process, discovered the perfect way to use up that odd soon-to-be-overripe sad, lone banana sitting oft to be found on the kitchen countertop. I have yet to share that recipe (which is one of my all-time favourites!), but on the 25th of March we celebrated Våffeldagen (Swedish Waffle Day), and I would be remiss not to share this delicious new recipe, based upon my banoffee waffle one.
Inspired by a request from little L, these waffles combine chocolate, peanut butter and banana… all in a vegan, gluten-free, IQS-friendly* form, with a gorgeous crunchy, golden exterior!
And in case you’re wondering why Swedes celebrate Våffeldagen, the 25th of March is Vårfrudagen (in the “common tongue”) and apparently the name morphed into the somewhat similar sounding “Våffeldagen”, thereby giving Swedes a perfect excuse to pig out on waffles on this day. Any reason to eat waffles though, right?
… But when they are this delicious and surprisingly healthy, you don’t even need an excuse!
PEANUT BUTTER, BANANA & CHOCOLATE CHIP WAFFLES
Makes: 6 waffles, Prep time: 10 mins
50 ml water
1 tbsp chia seeds
95 g gluten-free oats, pulsed in a blender to make oat flour (of bread crumb texture)
360 ml almond milk
125 g gluten-free plain flour blend
60 ml organic crunchy, sugar-free peanut butter
30 ml coconut oil, melted
4 tsp baking powder
1 tsp vanilla powder
1 tsp maca powder
15 ml rice malt syrup (or maple)
40 g chopped dark vegan chocolate or chocolate chips
1/3 of a banana, mashed (the rest reserved and thinly sliced for topping)
A pinch of salt
1 large square dark vegan chocolate chopped/grated
Remaining banana, sliced
Salted peanuts, roughly chopped
Whipped coconut cream
- Preheat your waffle iron.
- Combine chia seeds and water together in a small bowl to make a “chia egg”.
- In another small bowl combine mashed banana rice malt syrup, coconut oil and peanut butter.
- Pulse oats in a blender to create oat flour. Add “chia egg”, mashed banana mix, almond milk, gluten-free plain flour, baking powder, vanilla powder, maca powder and salt to oat flour. Stir until all ingredients are combined.
- Throw in the chocolate and stir through to distribute.
- Ladle the batter into preheated waffle iron, greased with a little oil of choice (coconut is excellent). Cook the waffles until golden and crisp (this took around 4 minutes in my waffle iron).
- Serve immediately, topped with a dollop of whipped coconut cream (or ice-cream of choice), a few slices of banana and a sprinkle of chopped peanuts and chocolate.
*With just 1/6 of a banana per serve.
**Waffle irons vary in size and design, so you may want to make a “test waffle” to ensure the volume of batter you use to make each one is correct. To produce 1 waffle in my waffle iron, I used approximately 120 ml of batter.