At my house we like to make waffles for breakfast on the weekends. Last week my husband had nothing but good intentions when he brought home buckwheat pancake/waffle mix. Whole grains, fiber, no refined sugars or enriched and bleached flour, sounds healthy. Why not? He prepared a huge batch that morning substituting 1/2 a banana for each egg in the recipe in order to make it vegan friendly. (please note that the recipe says mashed banana, don’t do like my husband and throw huge chunks of banana in the bowl expecting the beaters to mash it up nicely for you)
It sounded like a good idea until I saw the batter, it looked like cement with big lumps of banana. Yes, it was brownish/gray. Again, in the name of health and keeping an open mind we continued cooking and made a whole batch of our experimental buckwheat banana waffles.
They tasted ok, as long as we buttered them up and dipped them in syrup which defeated the purpose of our attempt at a healthier breakfast. Alone they tasted like umm… paper… and they were heavy.
On the upside everyone tried at least one waffle, but I don’t believe there were repeat customers. Since they were so dense one waffle was enough. Unlike when we would make their crisp and fluffy counterpart which we would practically devour two at a time. I’m sure that kept our calorie intake low which is another good thing. If I can figure out a better version of these, I’ll make sure I post it.
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