I absolutely adore fresh, warm waffles drowned in syrup. So I had to come up with a healthier, protein packed version (of course!) so I could enjoy them whenever I wanted.
These waffles are made in a silicone waffle mould rather than a waffle grill. I got mine from a department store but I’ve seen them in lots of cookery shops and on the web. Otherwise just use a cupcake tin, they will taste just as delicious.
Prep: 5 mins
Cook: 5 mins
Yields: 8 Waffles
120g Oat flour
1 Large or 2 small ripe bananas
1 Heaped tsp baking powder
30g Muscle Mousse banana
Agave, maple or sugar free syrup
1Pre-heat your oven to 170’c
2In a bowl mix together the oat flour, baking powder & Muscle Mousse.
3In a separate bowl mash up the banana as much as you can so there are no lumps. If your banana isn’t ripe enough to mash pop it in the microwave for a minute and this will soften it up.
4To the mashed banana add the milk, egg and quark/Greek yoghurt and mix well.
5Grease your waffle mould (or cupcake tin if you don’t have one) with oil, butter or cooking spray.
6Tip the wet ingredients into the dry and give it a good mix.
7Spoon the mixture into the mould or cupcake tin and bake for 18 – 20 minutes or until golden brown.
8Remove from the oven and allow to cool for a few minutes.
9Remove the waffles from the mould, add your toppings and enjoy.