Look I know £2 or so to spend on waffles every Saturday isn’t all that much, but it adds up when you have to buy them every single Saturday because the kids can’t get enough of them. Okay, I also can’t get enough of them myself, and in a time when we’re really trying to cut back on all the extra, unnecessary spending so that we can have more money for our upcoming vacation, every little bit extra saved makes a difference.
So I devised a plan for us to keep enjoying the waffles we’ve made a tradition buying from the three-month old baked goodies corner shop, except without the mounting costs of having to buy them, but rather making them at home. At first I was worried about how I’m going to fool the kids into thinking they were the store bought ones, even going on to invest in a waffle maker, but I was rather thrilled to find the waffle maker unboxed and all batter-stained on the first Saturday after buying it from https://www.expondo.co.uk/mobile-catering-equipment/, with the kids slouched over it and nervously trying to get the very same recipe we’d all been buying from the shop right.
So they’d found the written recipe as well and gone a step further to download a better version of it. So much for trying to fool them when they were on the exact same page I was on.
So long story short, we’ve since managed to save an adequate amount of money for the upcoming vacation (if one can ever claim to have enough money for a family getaway), but we’ve all seemingly long since forgotten about the waffles we used to buy from the corner store. We’ve also since learned how to prepare a whole lot of different recipes, but the healthy banana oat waffle one stands out, which is the one I’m going to share now…
- Rolled oats (1 cup)
- Eggs (x2)
- Chopped bananas (2x medium)
- Vanilla extract (1 teaspoon)
- Optional salt (1/8 teaspoon)
- Baking powder (1 teaspoon)
Simply place all the ingredients inside a blender and blend until a smooth batter forms.
Heat your waffle maker and scoop in the batter using a tablespoon to make sure to pour in equal, easily-manageable quantities.
Cook the batter until golden brown waffles form, which will likely be a good indication that they’re cooked all the way through.
The waffles are now ready to serve and enjoy, with the quantities used in this recipe yielding four medium sized waffles. I tried doubling each of the ingredients for double the yield, but found it better just to stick to the original quantities for each yield of four waffles at a time. I don’t know – I guess it might have something to do with how the ingredients combine, with the above-mentioned quantities making for the perfect combination for the perfect taste.
These healthy breakfast waffles go well with fresh fruit, honey or maple syrup, almond butter and yoghurt.