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Sweet Potato Waffles with Oven Caramelized Bananas

Sweet Potato Waffles with Oven Caramelized Bananas

Perfect for a weekend brunch, these waffles are filling and sweet without being so indulgent that you’ll feel like you just swallowed a bakery. They are also very quick and easy to prepare. Making them oil-free means that they will be less crispy and more soft than you might remember waffles being but there’s nothing wrong with that. Topped with luscious, sweet bananas that have been caramelized in the oven without any additional fat, you’ll have a great brunch that won’t break your calorie bank. If you prefer a crispier waffle, replace the sweet potato purée with an equal amount of neutral oil, like safflower or coconut. Top with fresh berries when they are in season or vegan whipped cream and savor!

Sweet Potato Waffles with Oven Caramelized Bananas

Makes 4 - 5 six-inch waffles.

Oven caramelized bananas

2 large, ripe bananas, sliced into 1/4 - 1/2-inch ovals
1/3 cup pure maple syrup
1 t. pure vanilla extract
1 t. ground cinnamon
1/2 t. nutmeg
1/4 t. ground cloves

Preheat the oven to 400 degrees.

Put the sliced bananas in a medium bowl. Stir together the maple syrup, vanilla, cinnamon, nutmeg and cloves and pour over the bananas. Gently stir together with a large spoon to combine. Put in a parchment-lined 8-X-8 baking dish and bake in the pre-heated oven for 12 minutes, stir, and bake for 6 more minutes. Meanwhile, start the waffles!

Sweet Potato Waffles

1 T. ground flaxseed
3 T. water
1 1/4 cups unsweetened, plain almond milk (or dairy-free milk of choice)
1 t. apple cider vinegar
2 cups gluten-free, vegan pancake mix (I used Bob’s Red Mill)
1 T. organic cornstarch
1 t. ground cinnamon
3 T. sweet potato purée

Mix together the flaxseed and water in a small cup with a fork or mini-whisk. Let this sit in the refrigerator for 15 minutes.

Mix the almond milk and vinegar in a medium bowl or large measuring cup and let sit, too, until the flaxseed is ready.

In a medium bowl, combine the pancake mix, cornstarch and cinnamon. Mix the flaxseed mixture, the almond milk and the puréed sweet potato into the flour blend. Stir with a spoon until all lumps are gone and everything is mixed well.

Spray your waffle iron with cooking spray and cook according to your waffle iron’s instructions. We used approximately 1/2 cup of batter per waffle.

Remove from the waffle iron when finished, top with caramelized bananas and additional maple syrup. Enjoy!

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