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If you’re looking for a breakfast recipe that could basically double as a dessert, look no further. These waffles are all you need.

I had a few bananas on their way to being brown and thought, “Why not experiment with a new recipe?” rather than just making a batch of standard banana bread. We just recently purchased a mini waffle iron, so waffles seemed like the obvious answer.

We went out for a little bit last night to celebrate a birthday, so I woke up a little void of energy and needed a filling breakfast to fuel up for my 9 am yoga class. Personally, I find pancakes and waffles to be the perfect carb-load for a Saturday workout. When I was training for a half marathon, one of the best parts of Saturday long runs, was eating a giant stack of hot cakes before lacing up. The carbs definitely feel like they keep you going better than a couple of scrambled eggs.


I used to think waffles seemed like such a complicated thing to make, But I’m here to tell you they are n o t.

The more time consuming part of this recipe is definitely the cooking of the waffles themselves, since you can only make on on the iron at a time; The batter took just a little over 5 minutes. I used a mix of whole wheat flour and almond flour — the wheat flour helped them bind together better, while the almond flour offered a certain “lightness.” If you’re gluten free, you could certainly substitute the whole wheat flour with your favorite gluten-free flour. And if you’re not gluten free and don’t like almond flour, by all means just use regular flour! The two mashed bananas in this recipe lended plenty of natural sweetness, so that meant there was no need for any added sugar. I used two eggs for this recipe, but you could try to make these waffles vegan by substituting the egg with a water and flax seed mixture — I do think this would change the texture slightly.

Everyone loves topping their pancakes and waffles differently. Some love to throw everything but the kitchen sink on top while others, myself included, stick with just butter and syrup. Something is so perfect about the combination of butter and maple syrup.

These waffles were so delectable and sweet; it seriously felt like we were eating cookies for breakfast. That being said, not once did I feel like I was running on E while flowing through my asanas! So fuel yourself proper, and go make these bad boys ASAP.




  • 1/2 cup whole wheat flour
  • 1 cup almond flour
  • 2 eggs
  • 1/2 cup almond milk
  • 2 ripe bananas, mashed
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup chocolate chips (I used 1/2 of a standard sized package)

Optional toppings:

  • maple syrup
  • butter
  • coconut
  • almonds or other nuts


  1. Preheat your waffle iron and spray with nonstick spray or coat with oil.
  2. In a large bowl, sift together the whole wheat flour, almond flour, baking powder, and salt.
  3. In a separate bowl, which together the mashed banana, almond milk, and eggs.
  4. Slowly add the dry ingredients to the wet mixture and fold together until evenly moist.
  5. Add the chocolate chips and fold, being careful to not over stir the mixture.
  6. One at a time, cook your waffles in the iron until gold brown.
  7. Once they are finished, stack together on your plate and top as desired.

Tip: I place my waffles into a tortilla holder to keep warm while waiting for the rest to be finished.

Give this one a try and let me know what you think! If you snap a pic, be sure to tag me on Instagram, @mindingmysoul or using the hashtag #mindingmysouleats.

bon appétit!


Posted in Recipes, Sweets + Treats, Veg-Friendly

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