Banana waffles with rhubarb & date purée
Mashed banana makes these waffles deliciously sweet
350 g, trimmed, roughly chopped
50 g, pitted medjool
Freshly squeezed orange juice
2 teaspoon(s), level
Egg, whole, raw
2 large, raw
1 medium, mashed
1 teaspoon(s), level
Calorie controlled cooking spray
0% fat natural Greek yogurt
10 g, roughly chopped
10 sprig(s), to serve
- Combine the rhubarb, dates and orange juice in a medium pan. Cover and bring to a gentle simmer over a medium-low heat. Cook for 10 minutes or until the fruit is very soft. Leave to cool slightly, then use a stick blender or food processor to blitz until smooth.
- Meanwhile, sift the flour and baking powder into a large bowl and make a well in the centre. Whisk the eggs, milk, banana and vanilla in a jug. Pour the wet mixture into the dry mixture and stir gently to combine.
- Lightly mist a nonstick waffle maker with cooking spray and preheat to high. Pour the mixture into the waffle maker, using a quarter of the mixture per waffle. Cook for 3-5 minutes, until the waffle is crisp and golden on the outside. Keep warm and repeat to make 4 waffles.
- Serve the waffles topped with the rhubarb and date purée, yogurt, pistachios and a few fresh mint leaves.
No waffle maker? No worries! Use the batter to make 8 pancakes instead. Cook for 3-4 mins each side until golden.