Spelt flour is a great alternative to regular flour as it contains more protein and has a higher nutritional value. This recipe makes 6 large waffles. The amount will vary with the size of your waffle maker.
1 1/2 cups of spelt flour
2 tbsp coconut sugar
1 1/2 cups unsweetened almond milk
1 tsp vanilla extract
3 tbsp applesauce (can also use unflavoured oil)
2 tsp baking powder
1 banana, sliced down the middle
Plug in your waffle maker and allow it to heat up whilst you make the batter.
Place all batter ingredients into a food processor, or blender, and blend until smooth.
Either using coconut oil cooking spray or melted coconut oil and a pastry brush, lightly grease both sides of the waffle maker and add 1/2 cup of the batter (dependent on waffle maker size). Cook for around 5 minutes, until golden brown. Remove with a fork. Place the cooked waffles on a wire rack and keep them warm in the oven whilst you make the rest.
Grease a non-stick pan with a small amount of coconut oil. I like to grease with coconut oil using a pastry brush. Heat the pan to medium-high, add the banana cut side down and cook on each side for a couple of minutes, until golden.
Stack the waffles high and drizzle with maple syrup.