Banana walnut waffles with cinnamon bourbon maple syrup. Because sometimes you need straight carbs and a stiff drink for breakfast.
Two crazy things happened yesterday:
1.) This cover made me uncover a newfound respect for Taylor Swift, what, whaaaaat?
2.) These waffles. They were born out of a maelstrom of hunger and oh-my-Gaaaah-I-don’t-have-a-post-for-Friday-I’m-such-a-slacker-I-had-better-make-something-REE-DIC-ULOSO-I-bet-everyone-wants-breakfast. <- I have your best interest in my mind forever and always.
Let’s cut to the chase. These might just be the best dang waffles I’ve ever made. Like if I were you, I’d brunch on these so hard this weekend until my head spins.
I contemplated saving the recipe for the gluten-free pancakes [ahem… + waffles + Dutch babies (??)] e-book I’m working on, but I couldn’t stand the suspense. You have to have these. No need to resist. To resist is to piss in the wind. We know this.
That liquid in the little cup to the left? That’s cinnamon bourbon maple syrup. That’s what you do to skyrocket your waffles to the outer reaches of the bruncherverse. That liquid in that glass to the right? That’s apple juice. Just kidding, it’s totally whiskey.
You wanna know what’s real? These waffles are serendipitous on their own. But the syrup…the syrup comes from that dimension where the tooth fairy, pegasus, centaurs, that cyclops from The Odyssey, and that dog from The Never Ending Story exist. It’s just that extra special. If you’ve never combined bourbon and maple in all your live long day, you had better do it now, son!
Do I sound too pushy? I feel like I sound pushy…
But seriously. Make these because waffs are in, and bourbon’s delicious.
Shorty get down.
Banana Walnut Waffles with Cinnamon Bourbon Syrup (gluten free)
Banana Walnut Waffles:
- 2 cup large ripe bananas mashed (2/3 )
- 2 large eggs lightly beaten
- 1 cup full-fat canned coconut milk
- ½ cup unsweetened almond milk*
- 1/3 cup coconut oil melted and cooled
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1/3 cup raw walnuts chopped
Make the Cinnamon Bourbon Maple Syrup:
Heat all ingredients in a small skillet and bring to a full boil. Cook at a boil for 2 minutes. Remove from heat and transfer to a jar or small pitcher and set aside until ready to use.
Make the Banana Walnut Waffles:
In a mixing bowl, whisk together the mashed bananas, eggs, coconut milk, almond milk, coconut oil, maple syrup, and vanilla extract (wet mixture).
In a seperate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt, and walnuts (dry mixture).
Add the dry mixture to the bowl with the wet mixture and stir until well-combined. The batter will be very thick, so if necessary, add a small amount of additional almond milk.
Turn on your waffle iron and set it to a medium-low setting (I put my Cuisinart waffle iron on 3).
Measure out 1/2 cup of pancake batter and pour it on the center of the waffle iron. Close the lid and wait until your waffle iron indicates the waffle is done (I have a light that turns green. If you don't have a light, cook the waffle for about 1.5 to 2 minutes before checking to see if it's done).
Serve waffles with butter, sliced banana, and cinnamon bourbon syrup.
*You may need a small amount of additional almond milk in order to thin out your waffle batter if you think it's too thick.