We were lucky enough to enjoy a Stampede breakfast hosted by one of our friends at her home (Check out her new blog: Centre Street ). It was a great event with live music, kids activities and yes-gluten free pancakes!! My twins gobbled up the pancakes and even went back for a second helping. It was a nice treat to be able to participate in an outdoor pancake breakfast and to visit with friends and family.
Feeling the spirit of the Stampede, I decided to rustle up a batch of waffles this morning. My children love nut butters and the nutty taste of the natural almond butter lends itself to a very healthy and filling waffles. This recipe was inspired by a cleanse I did a while back where I was unable to have any dairy products. If you use almond or rice milk this will follow a dairy free diet perfectly and gives a velvety consistency to the waffles. Since these are so tasty and hearty, they go great with fruit and maple syrup or they can simply be enjoyed plain and on the go.
Gluten Free Almond Butter Banana Waffles2 large bananas, mashed
2 tsp vanilla extract
1 tbsp canola oil
1/2 cup natural almond butter
1/4 cup ground flaxseed
1/2 cup brown rice flour
1 cup sorghum
1/4 cup tapioca starch
1 1/2 cup almond milk (Substitutes: rice or regular milk)
1 tsp xanthum gum
2 tsp baking powder
1. Mix all the wet ingredients together.
2. Add the dry ingredients and stir until mixed together. Do not overmix or the waffles will become gummy. 3. Add to a preheated and oiled waffle iron or make into pancakes in a pan. Cook according to instructions on waffle iron, usually 5-7 minutes until golden brown.
Hope everyone gets to enjoy a little piece of Stampede time this year. Yahoo!!