My kids adore pancakes and waffles. Obviously, the store-bought versions are not an option in this house. I usually opt for using Bisquick, which is MSPI-friendly, and make it with rice or almond milk. However, I've had some issues with Bisquick and cross-contamination. With Caroline being so sensitive right now, I really have to avoid cross-contaminated items. So Bisquick isn't an option for the next few months.
But to be honest, I don't mind, because these waffles are fantastic! I found the original recipe over at Zupa's Cafe. If you don't have a waffle iron, then make pancakes.
Make a double batch and freeze the leftovers. The best way to freeze them so that the waffles don't stick together, is to lay the waffles in a single layer on a baking sheet and place the sheet in the freezer. Once the waffles are completely frozen, transfer them to a large resealable bag and place them back in the freezer. Just pop the waffles in a toaster to reheat.
Oh! And one super thing about this recipe, besides the fantastic flavor, of course, is that there are no "special" MSPI-friendly ingredients, which can be daunting for people who are not familiar with the diet. This is an easy, go-to recipe that anyone can make for you!
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
2 ripe medium bananas
2/3 cup water
4 large eggs
1/4 cup canola oil
canola oil for brushing waffle iron, optional
In a bowl whisk together flour, cornmeal, sugar, baking powder and salt.
Quarter banana and in a blender puree with water. Transfer puree to another bowl and whisk in eggs and oil. Add flour mixture and stir until combined well.
Heat a well-seasoned or nonstick waffle iron until hot and brush lightly with oil, if necessary. Pour batter into iron and cook waffle according to manufacturer’s instructions. Make the rest of the waffles with remaining batter in same manner.
Serve waffles with syrup and MSPI-friendly margarine. Makes four servings.
Tip: If using a frozen banana, you can skip the blender and just mash it with a fork, after thawing the banana first. And because thawed frozen bananas are usually pretty watery, don't add in the water until you've mixed together all the ingredients. Add a splash of water, as needed, to thin the batter to your preferred consistency.