I know there is a craze right now with egg/banana pancakes, which only contain egg, banana and maybe baking soda and vanilla. HOWEVER, I think waffles are the way to go with this craze. I also add peanut butter to them for extra flavor, protein, and a little needed fat. These waffles also address major allergy problems. They are both gluten and dairy free for those with allergens!
Not only are they gluten free, they are also great after a workout! They contain potassium from the bananas, protein from the eggs and peanut butter, and that small amount of needed fat from the peanut butter. Top these waffles with extra bananas, low sugar syrup and some butter and you have a breakfast that will make any day brighter!
Makes: 4 Mini Waffles or 2 Large Waffles (Feeds 2 People)
2 Large Eggs
1 Ripe Banana
1/4 tsp Baking Powder
1/2 tsp Vanilla Extract
1 tbsp Crunchy Peanut Butter Powder (I use Crazy Richards)
2 heaping tbsp Crunchy or Smooth Peanut Butter (I use Crazy Richards)
Non-Stick Spray Oil
1. Using a potato smasher, mash everything together (besides the spray oil) in a bowl until the ingredients are mostly incorporated together (it is okay if there are still small chunks of banana).
2. Heat your mini or large waffle maker and spray with non-stick oil spray. Pour enough batter for the waffle maker and cook until done (this cook time varies depending on the waffle maker). Continue cooking the waffles until the all of the batter is gone. Serve with sliced banana, butter and a lower sugar maple syrup.