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Light waffles layered with banana and dolloped with a dreamy torched peanut butter meringue

Serves 5, Makes 10 small waffles


For the Waffles:

1-1/2c rice flour

1tsp baking soda

3tbsp brown sugar

1/4tsp salt

2 egg yolks

1c almond milk

2tbsp canola oil

2 eggs whites


For the Toppings:

5 bananas, 1 per stack

3 eggs whites

6tbsp sugar

1-1/2tsp lemon juice

6tbsp peanut butter

Maple syrup, to serve


In a medium-sized bowl, combine rice flour through salt. In a small bowl, combine egg yolks through canola oil. Combine wet ingredients into dry and clean out that same small bowl to use for the egg whites. Use an electric mixer to whip egg whites to stiff peaks. Use a spatula to gently fold egg whites into the batter; fully incorporate but be sure not to deflate the lightness.


Preheat waffle maker at it’s medium setting. Scoop 1/4c batter into the center of the waffle maker and cook until browned and crispy. Keep warm, should make about 10 waffles. These will be small, with the additional toppings it gets quite filling.


Meanwhile, prepare the meringue. With an electric or stand mixer, beat egg whites, sugar & lemon juice to stiff glossy peaks. Warm peanut butter in a microwave to make it loose. Fold gently into egg whites--the pb doesn’t need to be fully incorporated, streaks look nice and you want to be sure to keep the lightness. Cut each banana into 10 even circles.


To serve, lay down base waffles and layer with 5 banana pieces. Lay on top waffle and layer on 5 banana pieces. Scoop meringue into a pastry bag or ziplock bag and dollop onto and between banana pieces on top waffle.Use a kitchen torch to brown meringue lightly right on the waffle. Drizzle with syrup and serve immediately.



Freeze waffles in a single layer on a rack or baking sheet until solid, then transfer for the sealed Tupperware or ziplock bag for up to two weeks.