Buckwheat waffles with griddled Chiquita mini bananas and date syrup

Buckwheat waffles with griddled Chiquita mini bananas and date syrup.
Buckwheat waffles with griddled Chiquita mini bananas and date syrup.
Breakfast
60 min
Normal

Weekend waffles are made extra special here with the addition of Chiquita mini bananas. The date syrup adds a healthy sweetness to the dish.

Vegan
Gluten free
Lactose free
1
To make the date syrup, place the dates in a shallow bowl and cover with warm water. Leave to soften for 30 minutes, then place into a food processor with the 280 ml / 1 ¼ cup water and the lemon juice. Blitz for 1 minute, or until smooth. Set aside.
2
In a jug, combine the melted butter, buttermilk and egg. Pour the wet mixture into the dry and whisk until there are only a few lumps remaining.

Spoon tablespoons of the mix onto the waffle iron until it is half full. Cook the waffles in batches according to the manufacturer’s instructions or until the waffles are crisp and golden.

While the waffles are cooking, heat a griddle pan over a medium heat and slice the Chiquita mini banana in half lengthways. Brush the Chiquita mini banana with vegetable oil, then place onto the griddle pan and cook until scorch marks appear on the Chiquita mini banana, about 2-3 minutes.
3
To serve, pile the waffles onto serving plates and top with the griddled Chiquita mini bananas, then drizzle with the date syrup. Serve warm.

INGREDIENTS

-
2 persons
+
1 cup buckwheat flour
1 tbsp caster sugar
1 1/4 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
1/4 tsp cinnamon
1/4 cup melted butter
1 1/4 cups buttermilk
1 large egg, beaten
1 Chiquita mini banana
for brushing vegetable oil
10 pitted dates
1 1/4 cup water
1 1/2 tsp lemon juice
Buckwheat waffles with griddled Chiquita mini bananas and date syrup.
Nutritional values per person
Per 1/5 of the recipe
316 kcal
13g
44.9g
23.8g
5.4g
7.3g
1.5g

MORE RECIPES