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2 ripe bananas
1 tbsp coconut palm sugar or whole cane sugar
¹⁄8 tsp ground cinnamon
Pinch of fresh grated nutmeg
1 cup all-purpose flour
½ cup whole wheat flour
1 tbsp baking powder
½ tsp kosher salt
¼ cup smooth peanut butter
2 tbsp coconut palm sugar or whole cane sugar
1¼ cups unsweetened non-dairy milk
1 tsp apple cider vinegar
2 roasted bananas
Maple Peanut Butter Topping
½ cup smooth peanut butter
1 tbsp water
¹⁄³ cup maple syrup
• Preheat oven to 400˚F. Line a baking sheet with parchment paper.
• Peel and cut bananas in half lengthwise. Then line halves up on baking sheet, cut side up.
• Sprinkle bananas evenly with sugar and spices.
• Bake at 400˚F for 15 minutes until bananas are caramelized.
• Whisk together peanut butter, water and maple syrup until smooth.
• Preheat waffle iron.
• Whisk together flours, baking powder and salt in a medium-sized bowl or large measuring cup.
• Whisk together peanut butter, sugar, milk and vinegar in a separate bowl. Then mash roasted bananas into the wet mixture until evenly combined.
• Lightly coat preheated waffle iron with butter or oil of choice, then spoon about ¼ cup of waffle batter onto hot waffle iron, close and cook until both sides of waffle are nicely colored with a crisp crust, about 2 minutes per side.
• Repeat until all of the batter is used up.
• Keep finished waffles warm in the oven until ready to serve.
• Serve waffles hot with maple peanut butter topping and fruit.
Note: Cooked plain waffles can be frozen in bags for up to 6 months. Reheat in toaster or oven to serve.