Rhubarb & Almond Pulp Waffles With Caramelized Bananas

Hello, waffles. Not just waffles.. delicious, protein-packed, nutritious and energy-boosting waffles! With almond pulp I had leftover from my nut milk making, I substituted the flour with that and then added some fresh rhubarb as well. So tasty! I will make note that if you do not happen to be making nut milk you can, of course, just use regular all-purpose flour for these waffles, and the batter could also be used to make pancakes. Fluffy, delish pancakes, I might add. I made these for the kids and they loved them BUT, my kids are chocolate-obsessed so I saved half my batter and I threw in a little handful of dark chocolate chips. So, it’s a pretty adaptable recipe, just use whatever you have on hand. 😀 I also added fresh strawberries we grew but any side of fruit will do just fine. Enjoy!!

Rhubarb & Almond Pulp Waffles With Caramelized Bananas

Recipe by Mama Of MontrealCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 2 cups almond pulp (If you don’t have this- use flour)

  • 4 tablespoons granulated sugar

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 eggs

  • 1 1/2 cups milk

  • 6 tablespoons melted butter

  • 1 teaspoon vanilla extract

  • 1 stalk rhubarb, sliced very thin

  • For caramelized bananas:
    1/4 cup salted butter

  • 1/2 cup brown sugar

  • 1/2 cup water

  • 3-4 bananas (not over-ripe), cut into thin rounds

  • whipped cream, for serving

  • chopped nuts, for serving

Directions

  • Preheat waffle iron and spray with nonstick baking spray. In large bowl, combine the almond pulp, baking powder, sugar and salt. Create a hollow in the center of dry ingredient and whisk in the egg and milk, then add the melted butter and vanilla. Stir batter together until just combined, do not over-mix. Fold in the rhubarb and then scoop batter into waffle iron to cook until lightly browned on both sides. (Should make about 4 large Belgian waffles) Set waffles aside on serving plates.
  • Meanwhile, melt the butter in a small skillet, add the brown sugar and water and whisk until dissolved and simmering. Add the bananas in a single layer and let simmer 5-7 minutes, until caramelizing and browned, then flip and repeat on other side. Transfer the caramelized bananas on top of the waffles, then use the leftover caramel sauce as a syrup, drizzling over each waffle.
  • Top waffles with whipped cream and chopped nuts, and any side of fruit you desire. Serve and enjoy!

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