Borrowed from ‘Little Green Kitchen’, by David Frenkiel and Luise Vindahl, these take exactly one minute to whip up and they’re gluten-free! The recipe makes 2 x 4 waffles in my waffle maker, so doubling this is both easy and a good idea. I’ve also swapped ricotta for cottage cheese with no issue. Be aware that the batter is quite thin, but if you fill your waffle maker as usual, you shouldn’t have any run over – enjoy!
2 bananas, peeled and cut into chunks
2 handfuls (50 g) baby spinach
1 c. almond flour AND 1/2 c. cottage cheese (or ricotta)
1/2 t. baking powder AND 1/4 t. salt
Add the ingredients in the order listed to your blender and pulse to combine, scraping down the sides if needed. Cook the waffles according to the instructions of your waffle iron, and maybe use a bit of spray so the waffles release easily. Serve as you wish though you don’t really need many condiments…they’re already a perfect sweetness due to the bananas!