Serves: six, 4 x 4 inch square waffles
2 cups frozen ripe bananas
1/2 teaspoon 100% pure vanilla extract
1 cup flour of choice
1 Tablespoon granulated sugar
1 1/2 teaspoons baking powder
pinch of sea salt
1 cup dairy free milk
2 Tablespoons allergy free butter substitute, melted or a neutral baking oil
1 egg replacer
honey or maple syrup
Add the frozen bananas and vanilla extract into a food processor. Blend until light and creamy. Scoop into a bowl and place in the freezer to keep chilled until you top the waffles.
Peel and slice the grapefruit. Add into a bowl and place into the refrigerator to keep chilled until you top the waffles.
Spray your waffle maker with non-stick spray and heat to temperature.
In a large bowl, add the flour, sugar, baking powder, and salt. Whisk together.
In a separate smaller bowl, whisk together the dairy free milk, allergy free butter substitute/neutral oil, and egg replacer.
Pour the wet mixture into the dry ingredients and stir until just combined. A few lumps in the batter are okay and preferred.
Allow the batter to rest for 5 minutes and then pour 1/3 of the batter into your waffle maker. Cook the waffles according to the instructions for your waffle maker.
To serve, plate 2 waffles with a scoop of vanilla nicecream on top. Place a couple of grapefruit slices around the nicecream. Drizzle with raw local honey or maple syrup for a little extra sweetness.