This was a little labor intensive but completely worth it for an indulgent holiday weekend breakfast :)
1 3/4 cup flour (I used Bob's Red Mill gluten free)
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 small banana
3 tablespoons butter, melted
1 cup buttermilk
1 teaspoon vanilla
1/2 cup finely chopped pecans
Toppings (optional): Butter, maple syrup, honey, sliced bananas, chopped pecans
Heat nonstick Belgian or standard waffle iron.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl.
Beat together banana and eggs in medium-size bowl. Beat in butter, buttermilk, vanilla and pecans.
Make well in center of flour mixture. Add banana mixture to well, stirring quickly, just until blended
Coat waffle iron with cooking spray. Spoon slightly rounded 1/3 cup batter for each 4-inch waffle onto hot iron, quickly spreading to cover entire surface. Cook following manufacturer's instructions.
Serve waffles hot with an assortment of desired toppings.