This recipe uses the three staple ingredients of a hummingbird cake – bananas, pineapple, and pecans. That wonderful pineapple sweetness really came through in these. Enjoy them!

Hummingbird Waffles

• 2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix

• 1 ripe banana, mashed

• 1/2 cup pineapple, puréed

• 3/4 cup cashew milk

• 3/4 cup water

• 1 teaspoon vanilla

• 2 tablespoons ground flaxseed

• 1/3 cup finely chopped pecans

Place mix into a medium bowl. Add in banana, pineapple, milk, water, vanilla and flax. Stir until just mixed. Fold in pecans. Grease waffle maker generously with coconut oil. (I learned the hard way that the caramelization of the pineapple causes more sticking than with ordinary waffles 🙂 ) Garnish with pecans and a drizzle of pure maple syrup or spread on some almond butter. Makes 4 Belgian-sized waffles.

You may also like:

Crispy Sweet Carrot Pancakes

Carrot Cake Oatmeal

Tres Leches French Toast