Blueberry Banana Waffles

blueberry banana waffles, lake superior kitchen, duluth food, healthy breakfast, brunch

We are a waffle-loving family.  If it's a day off of school. Saturday morning, ok, really any day, my kids are probably asking for waffles as soon as they get downstairs.  I found this great waffle maker at an estate sale last summer so our waffles have heart shaped pieces, just like the waffles of my youth. :)

With three little ones around, I tend to have a surplus of half-eaten bananas.  Does anyone else have this problem?  So, many of our baked goods involve bananas in some way.  I can't waste them!  These waffles combine almond flour and spelt flour.  You can experiment with the flour you use.  I like the added protein of almond flour, but I don't really like to use it by itself.  I use spelt flour a lot because it is easier to digest.

Oh and the cute sprinkles on top!  No, it isn't powdered sugar.  It's powdered coconut milk!  My new favorite thing to sprinkle on food to make it just a little prettier. :)

Blueberry Banana Waffles

30 min, serves 6


2 eggs

2 cups milk (I used coconut milk)

1 t vanilla

1 mashed banana

1 c frozen blueberries

1/4 c coconut oil, melted

1 t baking soda

1/4 t cinnamon

1/2 c almond flour

1 1/2 c spelt flour

some sort of grease for waffle maker (butter, coconut oil, etc)


1. Mix wet ingredients in medium sized bowl.

2. Stir in dry ingredients.

3. Stir in blueberries.

4. Use about 1/2 c per waffle