Chocolate Chip-Banana Belgian Waffles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Gluten-free pancake mix and rice milk are the secret ingredients in this treat from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. Chocolate and bananas never tasted better! Ingredients:
2 cups store-bought gluten-free pancake mix, such as cherrybrook kitchen |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 large egg, at room temperature |
2 tablespoons vegetable oil |
1-1/2 cups rice milk |
3 bananas, 1 mashed and 2 diagonally sliced 1/4 inch thick |
1 tablespoon pure vanilla extract |
1/2 cup mini chocolate chips |
toppings: chopped walnuts and hot fudge ice cream topping |
Directions:
1. Preheat a Belgian waffle iron to medium-high. In a large bowl, whisk together the pancake mix, salt, cinnamon, egg, oil, milk, mashed banana and vanilla. Add the chocolate chips; stir until just combined.
2. Grease the waffle iron with nonstick cooking spray. Pour a heaping 1/3 cup batter into each waffle iron quarter, spreading the batter out to the edges. Close and cook until the waffle is crisp and the waffle iron stops steaming, about 4 minutes. Repeat with the remaining batter. To serve, top the waffles with banana slices, walnuts and hot fudge. Yield: 6 servings.
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