Show me a person who doesn’t like waffles, and I will show you a liar. Or someone that has never truly experienced how amazing waffles can be.
Waffles are my Sunday treat. I practically bounce out of bed on Sundays with my mouth watering with anticipation. During the working week my breakfasts are still nourishing and satisfying, but there’s something about a plate loaded with chocolate waffles that makes my heart sing.
My love affair with waffles really only began in 2015 when I did the big Europe trip that all Aussie’s do once they’ve graduated from school or University, and I visited Belgium. I went to what is probably the most famous waffle house in Europe, Maison Dandoy, and knew then that I would never again eat a waffle so delicious, light and fluffy.
In my low FODMAP and general health journey I have tried a few different waffle recipes to see if I could find one that satisfied my cravings but was also filled with nutritious and delicious ingredients. Now I’m happy to share that recipe with you guys, so you can see what all my fuss is about.
These waffles are also super simple to make – a short ingredient list, everything combined in a food processor or blender and bam, breakfast is ready in 10 minutes!
The great thing about waffles is you can top them with whatever you’re in the mood for! What are your favourite toppings? Let me know, and please leave a comment if you’ve tried these!
- 1 large banana
- 3/4 cup gluten free rolled oats
- 2 tbsp cacao
- 2/3 cup almond milk
- cacao nibs
- nut butter
- fresh or frozen fruit
- yoghurt of choice
Turn on your waffle iron to begin heating.
Add the banana, oats, cacao and almond milk to a food processor or high speed blender and blend until combined. I like to blend mine for as little time as possible so the oats are not completely blended.
Pour the mixture into the waffle iron and cook until it is indicated that they are ready (cooking time may vary depending on your waffle iron).
Remove from the waffle iron and top with toppings of your choice.