I had some (very) burnt caramel in the fridge that needed to be used up and these waffles wanted to be topped with caramel sauce, so this seemed like the ideal thing to make for breakfast this morning.

The recipe only called for mixing one banana into the batter, so that's what I went with this time. However, I didn't find the results very banana-y, so I think I'd use at least two or three next time.

The bananas, caramel, and pecans made for a nice combination of toppings. I think a generous dollop of whipped cream would have been the perfect thing to complete the ensemble. Although, I will admit, at that point it very much becomes more of a dessert than a breakfast. I definitely think it would be a tasty one though!

Banana-Flax Waffles with Toasted Pecans and Caramel

Slightly adapted from The Breafast Bible by Kate McMillan

Ingredients

Waffles

• 1 1/2 c. whole wheat flour
• 1/4 c. flax seeds
• 2 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 2 tsp. baking powder
• 1 1/2 c. milk
• 2 large eggs
• 1 tsp. vanilla extract
• 5 Tbsp. unsalted butter, melted
• 2-3 bananas, mashed

Toppings

• 4-6 bananas, sliced
• 3/4 c. caramel sauce
• 1/2 c. chopped pecans, toasted
• 1 c. whipped cream (optional)

Directions

1. Preheat your waffle iron.
2. Combine the flour, flax, sugar, and salt in a bowl.
3. Sift in the baking powder and mix well.
4. Beat the eggs with the milk and vanilla.
5. Drizzle in the melted butter.
6. Pour the wet ingredients into the dry and stir to combine.
7. Mix in the mashed banana.
8. Pour a portion of the batter into the preheated waffle iron and cook according to manufacturer's directions.
9. Repeat with remaining batter.
10. Top waffles with sliced banana, caramel, chopped nuts, and whipped cream (if using) and serve.