I can’t remember ever being truly attached to breakfast or breakfast foods. (Unless we’re talking about donuts.) As a high schooler, I skipped breakfast most mornings and in college, I may have grabbed a granola bar before class. The only time we’d go to brunch was on the weekends, mainly to see the hungover party people eating waffles in their jammies. And to talk about our weekends. Once I became a working adult, I would pack dry cereal or oatmeal.
Sigh. I digress.
As you can see, breakfast had never been a true priority for me – until I got married. My husband loves big breakfasts with multiple food options: he likes to have an omelet, some type of meat, and either French toast, waffles, or pancakes. (He is not a vegan or pescatarian – obviously – but he does often share my vegetarian meals.) It is serious business! Because of the preparation of this food, I’ve come to appreciate the fun of big weekend breakfasts.
Now that I’m done with my life story, I hope that you can incorporate these waffles into your weekend traditions :-)
For the waffles:
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1⁄4 tsp. sea salt
5 tsp. baking powder
1 3⁄4 c. almond milk, or another type of non-dairy milk
1⁄2 c. coconut oil, melted
1 T. coconut sugar
1 tsp. vanilla
2 T. flaxseed, ground
8 T. dark spiced rum, like Kraken
For the syrup:
1⁄2 c. pure maple syrup, none of that fake stuff
2 bananas, sliced
Splash of dark rum
Dash of cinnamon
Instructions for the waffles:
Plug in and preheat your waffle iron. Spray the iron with a little olive oil or coconut oil spray.
Mix the flaxseed and tablespoons of rum in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a blender, combine the almond milk, coconut oil, vanilla, and rum/flax mixture. Blend these items, and then add all of the dry ingredients to the blender. Once everything is mixed, you can easily pour the atter into the waffle iron.
My waffle iron has a nifty feature that tells you when the waffle is done, so I don’t have the exact time. I would estimate that the average waffle takes about 2-3 minutes to cook. This recipe yields about 14 four-inch waffles.
If you don’t want to eat all of the waffles right now, wrap them up in plastic wrap and keep them in the freezer for up to three months :-)
Instructions for the syrup:
In a small saucepan, combine the chopped bananas, maple syrup, cinnamon, and rum. Cook on medium heat for about 5 minutes, until the bananas are soft.
Impress your friends with a fancy fruit syrup – it really dresses up any breakfast!