rainy morning and late work shifts have to led to a lot of slow mornings and tasty breakfasts.

these waffles were almost too insanely desserty for brunch, but that doesn’t mean you shouldn’t do it or that i have any regrets.

WAFFLES

makes 6 waffles

1 1/2 c. all purpose flour

1 1/2 c. whole wheat flour

1 1/2 tsp. baking powder

pinch of salt

2 c. almond or soy milk

1/4 c. sugar

3/4 c. water

1 tsp vanilla

2 tbsp melted coconut oil

Mix dry ingredients together. Mix wet ingredients, whisk them together until smooth.

TOPPING

1 can coconut cream, chilled in the fridge for a day or in the freezer for a few hours

1 tsp vanilla

1 tbsp sugar

1/4 c. unsweetened coconut ribbons

1/4 c. pecan halves, chopped

coconut oil

2 bananas, sliced

maple syrup

earth balance if you like it

open your coconut cream and scoop off the butter top part (save the rest for curry or whatever else suits you). whip this butter part with the sugar and vanilla until fluffy and it holds peaks.

in a dry pan, toast the coconut until it just starts to brown. transfer to a small dish. then toast the nuts in the same pan. but aside.

while your waffles are cooking: put a spoonful of coconut oil in the pan, once it’s nice and hot put banana slices in a single layer. let cook until the caramelize, flip once.

top waffles with all the things and eat them. drink lots of coffee.