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Tag Archives: cornmeal

Banana Waffles

Remember way-back-when, when we vowed to give waffles their due respect?

And after that we made 5 more pancake recipes. (Feel free to click on those links ;))

And have you seen a single waffle recipe? No, no you have not.

But we’re trying to change, really, we are!


Starting with these Banana Waffles!


Make that ultra-fluffy-super-crispy Banana cornmeal waffles!  Seriously, with these on file, waffles have officially made their way on to our regular breakfast rotation!


Think of these as the martyrs of breakfast waffles, paving the way for future waffle recipes!


And we promise, there will be more where this one came from 🙂

Banana Waffles


Prep Time: 10 min
Cook Time: 10 min
Serves: 2


2/3 c. whole wheat flour
2 tbsp cornmeal
1/2 tsp Baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 banana, mashed
1 egg, whisked
2/3 c. + 1 tbsp milk of choice
1 tbsp jam (we used strawberry)
1 tsp lemon juice


In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just incorporated.  Spoon the batter over your waffle iron and close the lid.  Cook for 4-5 minutes, or until waffles are firm and slightly crispy.  If you’d like an extra-crispy waffle, pop them in the toaster for a couple minutes once they’er done cooking (homemade toaster waffles FTW!)


Do you like waffles?  What is your favourite breakfast lately?

Breakfast Heaven

Pretty soon we’re going to have to dedicate an entire page to pancake recipes.

Because really, aren’t pancakes the ultimate breakfast?  We think so 🙂

This morning’s creation? Strawberry-Banana-Buttermilk-Cornmeal Pancakes.  A long title, yes, but these pancakes are worthy of such a long name!

The inspiration for this little stack came from Ashley over at Edible Perspective.  One of our favourite creations of hers is her microwave banana cornbread cake.  We’ve made this for our breakfast many times now, and honestly, it has caused us to regard cornmeal with a whole new perspective.  A very delicious perspective! 🙂

Because of Ashley, we already knew that the banana-cornmeal combination would be delicious, and we had some strawberries in our fridge that needed to get eaten up, so they were thrown into the mix as well. We think it goes without saying that the strawberries fit in perfectly 🙂

Cornmeal is fantastic because it crisps up in the pan, so what you end up getting is a soft, fluffy inside, with a chewy, slightly crunchy outer layer.  With a thin layer of strawberry jam and slices of juicy ripe strawberries in between each pancake, topped with sliced banana and cinnamon-tahini drizzle, this is breakfast heaven, people.  Breakfast Heaven.

Strawberry-Banana-Buttermilk-Cornmeal Pancakes

Prep Time: 5 min

Cook Time: 10 min

Serves: 3-4 people


1/2 c. whole wheat flour
3/4 c. cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

1 egg, beaten
1 c. buttermilk
1 banana, mashed
1/2 tsp vanilla extract
1/2 tsp banana extract (optional)
1/2 c. strawberries, diced

For the Tahini Drizzle:

3 tbsp tahini
1/2 tsp cinnamon
1 tsp honey


Spray a large frying pan or griddle with non-stick cooking spray and place over medium heat.

In a medium-sized bowl, combine all the dry ingredients.  In a separate small bowl, combine all wet ingredients (except for the strawberries).  Add the wet to the the dry and stir until just combined.  Stir in the strawberries.

Poor the batter onto the hot griddle using a large spoon.  Cook until bubbles start to appear on the surface, and the edges begin to cook.  Flip and cook until the pancakes are brown on the other side.

For the Drizzle: in a small bowl or ramekin, combine all ingredients and stir until smooth.


Do you like cornmeal?  Have you ever tried making pancakes with it?