I starts today’s post with a weather forecast: Snow and tons of it.
The school called a snow day even though it hasn’t even started snowing. Yet, a quick check of the radar and the direction in which the snow is moving paints a different picture. So, I did what any other normal person- I made sugar loaded waffles.
Now, at heart, these waffles are actually not bad for you. I use some whole wheat flour, bananas, egg whites, and a little oil.
But I couldn’t, in my right mind, leave these waffles healthy. It is a snow day after all. So I threw dark chocolate chunks into the batter then loaded the top with butter, whipping cream, and a little more chocolate.
A breakfast fit for a snow day queen.
- ¾ cup unbleached all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 2 tablespoon natural sugar
- 1½ cup buttermilk
- 2 none egg whites
- 2 tablespoon sunflower oil
- 1 teaspoon vanilla
- 2 none ripe banana
- ½ cup dark chocolate chunks
- In a food processor combine bananas and buttermilk. Pour into a bowl and whisk in egg whites, vanilla, and sunflower oil. In a separate bowl, combine remaining ingredients and whisk into banana mixture. Mixture should still be slightly lumpy.
- Heat waffle iron and spoon about ½ of a cup of mixture onto hot griddle (I have a Belgium Waffle maker so this may be different for you.) Cook according to waffle makers instructions. (if you don’t own a waffle maker you can also use this batter for pancakes- you may have to think the batter out slightly.)
- Top with your favorite waffle toppings- I chose butter, whipping cream, and a little extra chocolate.