One of the things I love for dinner is breakfast! It’s a meal I can eat morning, noon or night and it doesn’t care. It’s agreeable, flexible and just happy to be chosen!
Last night I made Banana Waffles for dinner; in fact I made 20 waffles total! (Not to be eaten all at once of course!) I had 7 really ripe bananas that were begging to be used so I made a septuple batch of these babies! (They freeze really well too!)
Do you have a favorite food that feels like dessert but isn’t?
That’s what these banana waffles are for me, a healthy food with a dessert like taste 🙂 Now who wouldn’t enjoy a food like that?
Last week I introduced you to Health Coach, Author and Speaker Wendi Michelle. You can find this recipe, along with many others by going to her website The Kitchen Approach as well as her Facebook page of the same name, (See links below).
I love recipes that are healthy, easy and use ingredients that are basically staples in your pantry and/or refrigerator; this is one of those.
Here is the recipe for Banana Waffles with Strawberry and Pichuberry Compote.
Ingredients:
3/4 cup flour (I use the gluten free blend)
1 super ripe mashed banana
1 egg
1/4 cup almond milk
1 tbl coconut butter
1 tsp vanilla1 packet of stevia
Directions: Mix all the above ingredients, in order as listed. Pour onto preheated waffle maker. Cook until golden. (about 3-4 min) This blend makes one very big, very filling waffle. Easily could serve 4 as a light breakfast or 2 for larger appetites.
Berry Compote 2 large organic strawberries 4 pichuberries (if you do not have access to pichuberries, blueberries are just as good!) 1/2 tbl raw honey Dice berries. Place in small mixing bowl. Pour honey over berries and stir. Serve over warm waffle.
On my waffles I use whatever fruit I have on hand so tonight I topped mine off with sliced strawberries and raspberries and a little honey! YUMMY 🙂
Visit The Kitchen Approach at:
