Peanut Butter Banana Cornmeal Wafflewich

Peanut Butter Banana Cornmeal Wafflewiches are the perfect breakfast-brunch-lunch-brinner food. They’re healthy, portable and too much fun to pass up. 

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I’m concerned about you. Because I care. 

I’m concerned about your breakfast-brunch-lunch-brinner consumption. And I have right to be, right?

So I made us some wafflewiches. Some Cornmeal Wafflewiches. Yes, that’s a real thing…at least now it is. And it should be forever and ever. 

Simple cornmeal waffles are made of fine cornmeal and oat flour. So they’re gluten free. And it’s kind of like eating grits (or polenta) and oatmeal at the same time…so you’re eating gritmeal? Ugh, that sounds terrible, I’m sorry.

So we’ll stick to Cornmeal Wafflewiches because those are so much cooler and tastier. And because the waffles taste like cornbread, you should make extra, freeze them, and eat waffles with your next pot of chili. Do it.

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Anyhoodle, lets make these cornmeal waffles, top them with peanut butter and slices of banana…

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and dribbles of honey! Ok?

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When I say peanut butter, in my head I hear “peanut budduter”… because my husband says it like that in a thick, Southern, nasal accent for some strange and entertaining reason. So…top it with peanut budduter

Slap another waffle on top and its a Wafflewich. You’re welcome. You’re so well nourished now. And I don’t have to worry about your breakfast-brunch-lunch-brinner consumption anymore. 

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Peanut Butter Banana Cornmeal Wafflewich
A cornmeal and oat flour waffle sandwich, filled with peanut butter, banana and honey. It's perfectly savory and sweet and makes a wonderful gluten-free breakfast, brunch, lunch or brinner. (recipe makes 2 Wafflewiches; 4 cornmeal waffles)
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Ingredients
  1. 1/4 cup unsweetened almond milk
  2. 1/4 tsp. vinegar
  3. 2 Tbs. plain Greek yogurt
  4. 1 large egg white
  5. 1 tsp. sugar (or granulated Stevia)
  6. 1/8 tsp. nutmeg
  7. pinch of salt
  8. 1/2 tsp. baking powder
  9. 1/4 tsp. baking soda
  10. 1/4 cup oat flour
  11. 3 Tbs. fine cornmeal
  12. Peanut Butter
  13. Honey
  14. Banana
Instructions
  1. In a small bowl, combine the almond milk and vinegar and set aside. Let set for 10 minutes.
  2. Combine the almond milk+vinegar, Greek yogurt, egg white and sugar. Whisk together until well combined.
  3. In a separate bowl, combine the nutmeg, salt, baking powder, baking soda, oat flour and cornmeal. To the dry ingredients, add the wet ingredients. Fold everything together until just moistened (do not over-mix the batter).
  4. Heat your waffle iron (sprayed well with nonstick spray) while your batter sets. After it is heated, divide your batter between the four waffle spaces on the iron (I like mine to look more organic, so I don't try to fill each compartment), which is 1/4-1/3 cup of batter per waffle. Close the lid and cook according to your waffle iron's directions (and your doneness preferences).
  5. After your waffles are completed, spread peanut butter on each waffle. Top two of them with banana slices and drizzle them with honey. Sandwich each of the two waffles with the bananas with the other two waffles with just the peanut butter, creating two complete sandwiches.
  6. Eat, enjoy!
Notes
  1. Waffles can be made several days in advance, freezing the finished waffles and re-toasting them before creating Wafflewiches with them. I like to make several batches, storing some in the freezer for quick meals.
Treats With a Twist http://www.treatswithatwist.com/wp/
So you like waffles? Me too. Eat these too, ok? 

Oh, and thank you for all of your entries in my giveaway

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