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8 large Belgian style waffles
Chocolate chip waffles are an American favorite at breakfast time and these banana bread waffles are no exception. The added banana creates a soft and fluffy texture which is complimented by a drizzle of honey and fresh sliced bananas.
1 package TruEats Pancake & Waffle Mix
¼ cup TruEats Zero Calorie Premium Sweetener
2 Bananas – very ripe
¼ cup Milk (or plant based milk of choice)
3 Tbsp Vegetable Oil
2 tsp Vanilla Extract
½ cup Mini Chocolate Chips (plus more for decoration)
Peel and mash the ripe Bananas with a fork until smooth.
Whisk the Bananas, Sweetener, Milk, Oil, Vanilla and Eggs together in a large mixing bowl.
Sift in the Pancake & Waffle Mix and whisk until smooth.
Fold in the Chocolate Chips.
Heat a waffle iron to medium heat and brush with a light layer of oil.
Add about ½ cup of mix to the iron at a time and cook the waffles until there is no more steam coming from the iron and the waffles are golden brown (about 4 minutes at medium high).
Serve warm with sliced Bananas, Chocolate Chips or your favorite toppings.
*Tip: Place the waffles on a cooling rack immediately after cooking to retain a crisp texture. If you are making a large batch, you can keep the waffles warm in the oven around 200˚F.
*Note: For mini waffles, use ¼ cup of batter per waffle and decrease the cook time.
*For vegan recipe, use egg replacer and plant based milk.