Did you know that Monday was National Waffle Day (at least in Sweden)? Or better yet, did you even know there was a National Waffle Day? Yeah, me either. In fact, I was already planning on making waffles for dinner on Monday—Irving’s away, you know he doesn’t do breakfast dinners—when I found out. Perfect timing. And since I didn’t know, I didn’t get this recipe up in time for you to try it yourself on Monday. Sorry. But since you didn’t know, it won’t be any problem for you to celebrate your own Waffle Day later this week. Or maybe for Easter Brunch this weekend?
And while we’re on the topic of Easter Brunch, go check out my post on Full Circle Farm’s blog all about Easter Brunch, but then promise to come right back and check out this amazing waffle recipe.
Ok, are you back? Ever since I saw Keepin It Kind’s Carrot Cake Waffles I had been day dreaming about them. I kept thinking about making them in the morning, but realistically, I just don’t have time to make waffles in the morning. David is not very patient once he decides that he’s hungry. I think that goes for most 2 year olds. So I decided to make them for dinner. And then I bought a pineapple at the store. And that is how Hummingbird Waffles were born.
A hummingbird cake is similar to carrot cake. It’s a spice cake of sorts, and it has pineapple and banana in it. So I made a hybrid and used pineapple, banana, and carrots. And then smothered them in a coconut orange frosting, I mean syrup. So delicious—it weirdly reminds me of cream cheese frosting even though it clearly isn’t! I cut David’s waffles up into little squares so he could eat it more easily, and then drizzled the syrup on top. He picked up each square and drank the syrup out of it, as if it were a shot glass, and kept asking for “more ‘milk’.” If milk tasted like this syrup I’d be in big trouble!
These are of course most delicious served right away. They also toast up well the next day for breakfast. I have 1 left over and I have my eye on it for an afternoon snack tomorrow. Yum!
2 c whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 c pureed pineapple
½ c pureed banana (should be about 1 banana)
2/3 cup almond milk (or other dairy-free milk)
2 tablespoons coconut oil, melted
4 tablespoons maple syrup
1 t orange extract
1 teaspoon vanilla extract
1 cup grated carrots, grated
¾ c powdered sugar
2 T coconut oil, melted
3-4 T almond milk
½ t orange extract
Mix dry ingredients in a large bowl.
Puree the pineapple in the food processor. Eyeball what you think will be 1 c. I used about half of my pineapple (on the small side) and had a little leftover. I’m saving it for a smoothie this week! Remove the pineapple and then puree the banana. I also grated my carrots in the food processor since it was already in use. If so, just change the blade and grate the carrots. Mix all wet ingredients in a medium bowl.
Add the wet to the dry and mix well, but don’t over mix. Follow your waffle maker’s instructions to cook waffles. I made two 4-square Belgian waffles with this recipe (How do you measure number of waffles? Did I make 8 or 2?)
While the waffles are cooking, mix up the syrup. You can melt the coconut oil by just mashing it well with a fork. Add all ingredients and stir until smooth, microwaving for a few seconds if you need help melting the oil. You can add more milk or more sugar if you want it to be thicker or thinner. This was just perfect for us though!
Drizzle syrup liberally on cooked waffles and garnish with pineapples, bananas, and even carrot shreds! Devour and enjoy!