Category Archives: Breakfast

Mexican Breakfast Hash

Somewhere in your mid to late twenties you come to this realization that your life is defined by questions. As a kid your asked what you want to be when you grow up. As a teen it is what college do you want to go to? As a young adult your asked what your major is and what your career goals are? When you finish school you’re then asked when your getting married? After you’re married the big question is when are you having babies?

I understand the questions. I also understand that for most people this is the natural progression of life. But I am still totally baffled when people ask me about kids. Babies? Your asking me about babies? I am just proud I picked an outfit for today that matched. Why are we talking about babies?

All of our friends either have children or want them. I am on the fence. Sometimes I really think about it and I just can’t picture it. Which is weird because if you knew me in real life you would know I am SUPER maternal and I love kids. I am just not sure I want to be responsible for one.

So what does all of this baby talk have to do with breakfast for dinner? Well, let me just tell you….

Mexican Breakfast Hash, a super simple no fuss 30 minute meal!

The night that I made this dish I was in a total tizzy. I had gotten up early worked on the blog for a few hours. Then I headed off to my day job where a well meaning client asked if I had children. I politely asked if dogs counted. She said absolutely not. So I said, no I don’t have children. She had a very confused look on her face and asked why not? After work I went to the gym. Ran like a mad woman to get a decent run in before I had to go home, make dinner and photograph it before I lost natural light to photograph in. After the gym I flew home and burst into the door declaring I HAVE TO CHOP THE POTATOES!

Mexican Breakfast Hash, a super simple no fuss 30 minute meal!

So there I was, all of my ingredients flung haphazardly on the counter. I was chopping potatoes, peppers, and onions while also trying to measure the ingredients and write them down. I was sprinting back and forth from the counter to the window to photograph the step by step process.

After I threw the potatoes in the skillet to cook for ten minutes I set the timer, told Mr. Maebell to stir them occasionally, ran and took the fastest shower ever and finished preparing dinner only half dressed with soaking wet hair.

It was at about that moment, standing there only partially dressed, with a messy kitchen, wet hair, sore muscles, and absolutely no patience left that it occurred to me. I am pretty much at my limit. Those women who can have it all? Yeah, I am not one of them. This isn’t to say I may never become one of them, but right now I am a hot mess! How do they do it? My Mom had four kids and I don’t know why someone hasn’t given her a freaking medal! I don’t remember ever thinking that my Mom’s job of being a mom looked hard, so why does it seem so impossible to me now?

So to all you Moms, you amaze me. You are cut from tougher cloth than I am!

I have included step by step photos for this super delicious Mexican Breakfast Hash, so Moms take the night off. Give the computer to your husband or your kids. They can handle this one! Kick your feet up and enjoy, you deserve it!

Mexican Breakfast Hash, a 30 minute no fuss meal!

Here is your line up! A nice big cast iron skillet (any nice deep skillet will work) potatoes, onions, peppers, eggs, and shredded cheese. And not pictured, the bacon and the optional garnishes, such as avocado and green onions.

Mexican Breakfast Hash, a 30 minute no fuss meal!

Carefully slice a couple slices of bacon. Heat your skillet to medium heat and cook bacon until crisp. Approximately 4 minutes, stirring often. When bacon is crisp remove from skillet and place on a paper towel. Drain off about half of the bacon grease and place the skillet back on the stove.Mexican Breakfast Hash, a 30 minute no fuss meal!

Roughly chop your potatoes, they need to be fairly small and uniform in size. Place the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil. Throw in your spices and give them a quick toss. You want your potatoes to be evenly coated. Throw your potatoes in the skillet and let them cook covered for ten minutes, stirring occasionally.Mexican Breakfast Hash, a 30 minute no fuss meal!

Once your potatoes are nice and tender throw in the peppers and onions. Cook everything, stirring occasionally until tender. This should take 3-4 minutes.Mexican Breakfast Hash, a 30 minute no fuss meal!

Now, the next part is totally up to you. You can place the potato mixture in another dish so you use the same skillet for your eggs or you can grab another one. Whichever works. Regardless, turn your skillet to medium heat and spray well with cooking oil. Carefully crack an egg directly into the skillet and let cook for about 45 seconds or until the white seems set. Using a spatula carefully flip the egg and let cook for about 20 more seconds, or until it reaches the desired firmness. Remove eggs from skillet and place on top of potato mixture. Top with bacon, green onions, and chopped avocado.

Mexican Breakfast Hash, a 30 minute no fuss meal!

5.0 from 2 reviews
Mexican Breakfast Hash
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 slices of bacon
  • 4-5 medium sized red potatoes
  • 1 small white onion, chopped
  • 1½ cups chopped peppers (I used sweet peppers and seeded jalapenos, but bell pepper works too)
  • 2 tablespoons of olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • 3-4 eggs
  • ½ cup shredded cheddar cheese
  • 1 avocado, chopped
  • 3 tablespoons green onions, chopped
Instructions
  1. Carefully slice the bacon.
  2. Heat your skillet to medium heat and cook bacon until crisp, approximately 4 minutes, stirring often. When bacon is crisp remove from skillet and place on a paper towel.
  3. Drain off about half of the bacon grease and place the skillet back on the stove.
  4. Roughly chop your potatoes, they need to be fairly small and uniform in size.
  5. Place the potatoes in a large plastic bag or bowl and toss with one tablespoon of olive oil.
  6. Throw in your spices and give them a quick toss. You want your potatoes to be evenly coated.
  7. Add the last tablespoon of olive oil into the skillet. Throw your potatoes in the skillet and let them cook covered for ten minutes, stirring occasionally.
  8. Once your potatoes are nice and tender throw in the peppers and onions. Cook everything, stirring occasionally until tender. This should take 3-4 minutes.
  9. Now remove the potato mixture or grab another skillet and heat it to medium heat and spray well with cooking spray.
  10. Carefully crack an egg directly into the skillet and let cook for about 45 seconds or until the white seems set. Using a spatula carefully flip the egg and let cook for about 20 more seconds, or until it reaches the desired firmness.
  11. Remove eggs from skillet and place on top of potato mixture. Top with bacon, green onions, and chopped avocado.

 

 

 

 

 

Dark Chocolate Coconut Mocha Donuts

This is what a happy morning looks like in my house.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze
Last weekend I woke up to a quiet house and a clear schedule. I poured myself a cup of coffee and got to work.
I love baking. I know some people don’t enjoy the measuring or the mess that comes with proper baking, especially proper gluten free baking. But I adore it, something about the pouring, measuring, and mixing is totally therapeutic to me.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze

This particular morning I was ready to try my hand at donuts. I had written out a couple different flavor combinations and had finally decided on “Cherry Cheesecake.” My thought was to bake fresh cherries into the donuts, do a cream cheese glaze and drizzle crushed (gluten free) graham crackers over the top. Sounds fantastic right? Well I opened up the fridge to start getting out ingredients and a bag of unopened coconut fell out of the fridge. That was all it took. A quick glance of coconut and the smell of coffee already lingering around my kitchen and just like that “poof!” I didn’t want cherry donuts. I wanted Coconut Mocha Donuts. I didn’t just want them. I HAD to have them.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze

I scrapped my plans, turned to a different page in my notebook and started scribbling. Pretty soon cocoa powder was flying around the kitchen and through the cloud of flour and sugar in the kitchen these little beauties started to form. The donuts are filled with rich dark chocolate cocoa powder and espresso powder to make perfect, soft donuts. They are then dunked in a dark chocolate glaze laced with coconut extract and then dunked in toasted coconut.

Baked Coconut Mocha Donuts  with Dark Chocolate Coconut Glaze

Heaven folks. This is heaven.

Dark Chocolate Coconut Mocha Donuts

To be totally honest with you, I do not have a big sweet tooth in the mornings. I will almost always pick savory over sweet when it comes to breakfast, however these little beauties have totally changed me.

Bring on the chocolate!

Dark Chocolate Coconut Mocha Donuts

5.0 from 2 reviews
Coconut Mocha Donuts
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Donut Ingredients
  • 1 cup AP Flour or Bisquick (I used GF Bisquick)
  • ¼ cup dark chocolate cocoa powder (I used Hershey's Special Dark)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup brown sugar
  • ½ cup milk
  • ½ cup sour cream
  • 1 egg, beaten
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon instant coffee powder (I used one to go packet)
  • 2 tablespoons hot water
  • Glaze Ingredients
  • 1¼ cup powdered sugar
  • 3 tablespoons dark chocolate cocoa powder
  • 3 tablespoons milk
  • 2 teaspoons coconut extract
  • ½ cup coconut for toasting
Instructions
  1. Preheat oven to 325
  2. In a large mixing bowl combine flour, cocoa powder, baking powder, salt, and sugar until thoroughly combined.
  3. Add milk, sour cream, and beaten egg.
  4. In a small bowl or cup combine the hot water with the instant coffee powder until dissolved. Pour coffee into donut batter and mix well.
  5. Spray donut pan with cooking oil and spoon batter into donut molds.
  6. Bake donuts 12 minutes, carefully remove from pan and let cool on a wire rack.
  7. While donuts are cooling combine the powdered sugar, cocoa powder, milk, and coconut extract until a thick glaze forms.
  8. Turn the broiler on your oven to low. Pour shredded coconut into a single layer on a baking sheet. Toast coconut until lightly brown, this will take about one minute. Watch closely so it does not burn.
  9. Dunk cooled donuts in chocolate glaze and then dip in toasted coconut.
  10. *Note: There is enough glaze to double dunk your donuts or to completely coat with glaze. Donuts will need to be stored in the fridge.

For more Coconut Mocha creations try my Blended Coconut Mocha and my Coconut Mocha Snack Mix!

Adapted from Joy the Baker

Sausage, Egg and Spinach Overnight Casserole

Okay listen, can we all just agree that casseroles aren’t photogenic foods? They may be easy to prepare and taste delicious, but as far as food photography goes we need to be prepared to set the bar a little lower.

Sausage and Spinach Overnight Breakfast Casserole, super simple and gluten free!
Agreed?
Okay good, because this super simple sausage, egg, and spinach casserole is fantastic! It is kind of a cross between this Spicy Sausage Casserole and my favorite Sausage and Spinach Quiche. It is lighter than the Spicy Sausage Casserole because I cut way back on the meat, cheese, and cream cheese and added lots of freshly chopped spinach. And it has a really similar flavor to the quiche, but is way easier because there is no pie crust involved and you make it the night before!

Sausage and Spinach Overnight Breakfast Casserole, super delicious and gluten free!

I have mentioned it before, but Mr. Maebell and I have terrible schedules. We just don’t get that many days off together. So, this past weekend when we got lucky and had a Sunday together I definitely wasn’t going to spend all day cooking. I prepared this on Saturday then popped it in the oven Sunday morning and we had a big hearty breakfast with hardly any mess and no work!

So just in case you will be hosting family and friends this weekend or maybe you just don’t want to have to fool with cooking a big breakfast, try this easy overnight casserole this weekend. You will love it!

Sausage and Spinach Overnight Casserole

5.0 from 1 reviews
Sausage, Egg and Spinach Overnight Casserole
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ pound sausage, cooked, crumbled and grease drained
  • 1½ cups fresh spinach, finely chopped
  • 2 ounces cream cheese (reduced fat is fine)
  • ½ cup ricotta cheese
  • 6 large eggs
  • 6-8 corn tortillas
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
Instructions
  1. Heat a large skillet to medium heat and cook sausage until brown, crumbling as you go. Drain off any grease and remove the skillet from the heat. Add in the cream cheese and the chopped spinach, stir well until the cream cheese is melted.
  2. Spray a 2 quart casserole dish with nonstick cooking spray and layer corn tortillas in the bottom. Depending on the shape of your dish you will need 3 or 4.
  3. Place half of the sausage mixture on top of the tortillas. You will probably think it isn't enough. Just trust me!
  4. Top the sausage mixture with another layer of tortillas. Place the remaining sausage mixture over the top.
  5. Beat the eggs and ricotta until completely combined. You want no lumps of ricotta left. If you need to, use your blender to make sure it is mixed really well. Pour the egg mixture over the casserole. Sprinkle with salt and pepper. Cover and refrigerate overnight.
  6. In the morning preheat the oven to 350. Top the casserole with the shredded cheese and bake 30 minutes.
  7. **This can easily be doubled and placed in a 9x13 casserole to feed a larger crowd!

 

Jalapeño Cheddar Cornmeal Waffles and Why Freaking Out is Important

Sometimes things just don’t work out.

Logically, I know that. I understand that I won’t be 100% successful in everything I do. Really, I do know that. However, I happen to be super dramatic so sometimes I tend to go from one extreme to the other.

I have had several, several recipe flops lately. Most of them have just been near misses. Maybe the flavor was right but the texture was a bit off, or I need to adjust the cooking temp or time and try again. Or some of them turned out great, but because I was also binge watching The Good Wife while I was cooking I can’t remember if I put 1 egg in or 2, or did I add the vanilla extract? It is on the counter but I don’t remember doing it? URGH! Which means I have to do it all over again.

Cornmeal Jalapeno Cheddar Waffles

Some of them, actually several of them, ended up being total disasters. Okay, I am going to be honest with you. I can handle approximately one true disaster a month before I start questioning my entire identity. (I told you I am dramatic) So, last weekend I was just cooking my little heart out and one after another my recipes failed me. First, it was a granola bar that would break your tooth, a smoothie that ended up looking like muddy water, a chicken and green pea pasta dish that tasted fantastic but ended up looking lime green (that one I really don’t understand).

I stood in my kitchen, all by myself and declared defeat. It was official. I had lost my mojo.

I poured the muddy water smoothie down the drain, dumped the granola bars in the trash, washed the dishes and waited for Mr. Maebell to get home. Later that night, I served the lime green pasta for dinner (covered with a nice layer of Parmesan and dim lighting to ensure he wouldn’t see the actual color of the food he was eating) and I told him of my troubles.

He listened intently, furrowed brow and all, to show his empathy for my situation. He waited until I was done venting and he simply said “Tomorrow will be better.”

Tomorrow will be better? Wait…what? Vent, fume, huff, puff. I don’t care what you do just show some frustration! Can’t you tell I’m upset! This is pretty much a crisis here!

I HAVE LOST THE WILL TO COOK!

Cornmeal Jalapeno Cheddar Waffles

You know what, everything was fine. Tomorrow was better. We woke up, drank some coffee, and I made these crazy waffle breakfast sandwiches. And all was right with the world.

I could tell you that I should just chill when I get frustrated. Which I probably should. I could give you some inspirational story about how I realized it is silly to have a melt down over granola bars. But the thing is, I don’t think it is silly…I think that being true to yourself, in all forms, is important. If coming up with the very best blueberry granola bar is important to you have a melt down when it doesn’t work. Then pick yourself up and try again, and keep trying until you don’t just have it right, you have it spot on perfect.

Life is a series of goals. You set a goal and either defeat it or let it defeat you. You just have to decide which side you want to be on.

Cornmeal Jalapeno Cheddar Waffles

As for me, I think I found my mojo.

5.0 from 3 reviews
Jalapeno Cheddar Cornmeal Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup Bisquick (I use GF Bisquick)
  • ½ cup cornmeal
  • ½ cup shredded cheddar cheese
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 egg, beaten
  • 1 cup milk
  • 1 fresh jalapeno, seeded and diced
Instructions
  1. Heat your waffle iron according to manufactures directions. I cooked mine on temp 2 out of 5.
  2. Combine the Bisquick, cornmeal, cheese, baking powder, salt and pepper in a medium size mixing bowl. Stir until mixture is well combined.
  3. Add in the beaten egg, milk, and diced jalapeno.
  4. Scoop batter into waffle iron and let it cook according to your waffle makers directions or until steam stops emitting from your waffle maker. (This was about 2 minutes for me)
  5. To assemble breakfast sandwiches place one slice of cheese, cooked egg, and bacon or ham in between two waffles. Enjoy!

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour. 

Tropical Mango Bread with Coconut Glaze

Well, it happened.
It was inevitable. Actually, to be honest, I am surprised it took this long.

Tropical Mango Bread with Coconut Glaze (gluten free)

One of the dogs took a bite of the food when I was getting ready to photograph it.

Our Husky, Zink, who is the oldest and knows better, lost all will power and any measure of self restraint he had and just went for it. I turned my back for just a second and bam, that was it. Corner gone.

So I considered my options, I could just chunk this whole loaf of beautiful, perfectly cooked gluten free bread, or get rid of it and start over. But he didn’t take a huge bite. I mean it was really more of nibble than a full on chomp, right? You can hardly tell the corner is missing…right?!

Obviously, I just chose to own it. I mean they are our psycho dogs, if I taught them better maybe they wouldn’t do that. Or maybe I should stop photographing things within my dogs eye sight.

Oh well, Whatever.

Tropical Mango Bread with Coconut Glaze (gluten free)

After I finished the pictures, I cut off the end of the bread Zink ate and deemed the rest safe for human consumption. I have got to be honest with you, once I tasted it I really didn’t blame him for chowing down. This is pretty darn good! Like really good! The bread is based off of my go-to-never-fail basic gluten free bread recipe that I used for the Dark Chocolate Espresso Bread and the Chocolate Chip Cookie Bread. Except this one has a fantastic tropical twist, the flavors of fresh mango, vanilla and oats come together for the softest, most moist bread you have ever had. It is nearly cake like. Then to top it off, I drizzled the whole thing in a perfect sweet coconut glaze. Holy Moses!

Tropical Mango Bread with Coconut Glaze (gluten free)

So the moral of my store here, is go home and make this bread, like immediately. Just be sure to keep it far away from any four legged creatures you may have. :)

5.0 from 1 reviews
Tropical Mango Bread with Coconut Glaze
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ cup AP flour (I used GF Bisquick)
  • 1 cup Old Fashioned oats
  • ½ cup brown sugar
  • 1 3 ounce package instant vanilla pudding mix
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups diced mango
  • 1¼ cup oil
  • ¾ cup milk
  • 2 eggs
  • Glaze
  • ½ cup powdered sugar
  • 2 tablespoons milk
  • 1-2 tablespoons shredded coconut
  • ½ teaspoon coconut extract
  • 2 tablespoons chopped pecans
Instructions
  1. Preheat oven to 350
  2. Mix flour, oats, baking powder, salt, vanilla pudding mix, and sugar, combine well.
  3. Add mango and wet ingredients to dry ingredients, mix well.
  4. Pour into greased loaf pan, bake for 1 hour.
  5. Let bread cool completely.
  6. Combine powdered sugar, milk, coconut and coconut extract. Pour coconut glaze over bread and top with chopped pecans.

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour. I also use Bob’s Red Mill Gluten Free Oats.

Chocolate Peanut Butter Banana Granola Bar

Peanut Butter Banana Granola Bar

We adore peanut butter in this house.

Actually adore maybe an understatement, more like obsessed. Yes, we are obsessed with peanut butter.

Back when Mr. Maebell and I first moved in together I asked him to go to to grocery and pick up peanut butter and eggs. He returned with a five pound (yes, FIVE) jar of peanut butter and  two and a half dozen eggs. I was so baffled as to why he chose the largest quantities available, but I quickly realized that is just what it takes to feed him. A five pound jar of peanut butter and several dozen eggs is the norm around here. Lord help us if we ever have children.

Peanut Butter Banana Granola Bar

If he had his way, the vast amounts of peanut butter we consume would be eaten by pouring chocolate chips into the jar, then eating it with a spoon. However, I try my hardest to be sure I come up with plenty of peanut butter creations. That is how this granola bar came to be, and I have to admit, it is my favorite.

I adapted this recipe from the Peanut Butter Granola Bars I shared when I first started the blog. They are great and we love them, but the addition of bananas, cocoa powder and some extras just takes them to the next level. It is worth noting that these granola bars have to be kept cold. They are not baked and the binding agents are the coconut oil and peanut butter, so as these get warmer they will get gooey and melt.

But personally, I love gooey melted chocolate! :)

5.0 from 4 reviews
Chocolate Peanut Butter Banana Granola Bar
Recipe type: Snack
Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup peanut butter
  • ⅓ cup honey
  • ¼ cup coconut oil
  • 1 brown banana, mashed well
  • 3 tablespoons cocoa powder
  • 1½ cup Old Fashioned Oats (I used gluten free oats)
  • ¼ cup peanuts
  • ¼ cup chocolate chips
Instructions
  1. In a microwaveable bowl or small sauce pan melt first three ingredients and stir well.
  2. Add in mashed banana and cocoa powder,blend well.
  3. When mixture is combined add oats and stir until oats are coated.
  4. Line an 8x8 pan with aluminum foil and spray with cooking oil, spread mixture into pan, it will be very thick.
  5. Top with peanuts and chocolate chips*, place in the freezer for 10-15 minutes until well set, then peel foil off and cut into bars, store in fridge.
  6. *Alternatively, you can microwave the chocolate chips 30 seconds at a time until melted and drizzle over the bars.
  7. Makes 10 granola bars sliced

As always, I made this dish using gluten free ingredients. I Bob’s Red Mill Gluten Free Oats.

 

 

 

Banana Nut Oatmeal Waffles

I am going to go ahead and warn you, I just purchased a new waffle maker, so get ready for waffle overload.

I don’t know about you, but I thought I didn’t like waffles for a long time because all I had ever had were frozen waffles. In my opinion, frozen waffles leave a lot to be desired, at least the gluten free versions do. But real homemade waffles. Holy cow. I am so in love.

Banana Nut Waffles

The first couple waffles I made were all savory, throwing in things like jalapenos, cheddar, diced ham, sweet peppers all kinds of fabulous things. When it comes to breakfast I will nearly always choose savory over sweet. Until I created these Banana Nut Waffles. These are filled with mashed bananas, oats, pecans, a bit of vanilla, and a dose of cinnamon for good measure. These waffles have no added sugar, or anything artifical, making them the perfect, healthy way to start your day.

Banana Nut Waffles

I can think of a ton of different ways you could eat these, spread with peanut butter, or dowsed in syrup. However, I prefer mine with a little honey nut cream cheese, fresh fruit, and a drizzle of honey. Look at that! Perfection!

I also didn’t make mine full on big square waffles for two reasons. 1. I can’t for the life of me, get the right amount in a waffle maker, I over fill or under fill every time. Is that just me? What am I doing wrong? 2. One big waffle is not enough for me and two is too many. So, baby waffles are the answer to my problem. I may be over thinking this.

So since I am pretty new to this whole waffle thing I want to know. What do you like? Sweet or savory? Full of stuff or plain and simple? Syrup or no syrup? And most importantly, how the heck can you tell what the right amount of batter is to make them perfect and square? I want to know your waffle making secrets!

Banana Nut Waffles

5.0 from 2 reviews
Banana Nut Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 brown bananas, mashed
  • 1 cup AP flour or Bisquick (I used GF Bisquick)
  • ½ cup old fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 egg
  • ½ cup milk
  • ⅓ cup pecans
Instructions
  1. In a large mixing bowl combine the flour, oats, baking powder, salt, and cinnamon. Stir mixture until well incorporated.
  2. Add in mashed bananas, vanilla extract, sour cream, beaten egg, and milk. Stir until everything is combined well.
  3. Lightly sir in pecans.
  4. Heat waffle maker according to manufactures instructions. When it is ready, place a heaping spoonful of batter in the center the plate, close lid until waffles are golden brown and steam has stopped coming from your waffle maker. (about 2 minutes with mine)
  5. Great served warm or cold.
  6. Makes approximately 16 small waffles, or 8-10 large waffles

As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour. I also use Bob’s Red Mill Gluten Free Oats.