Avocado waffles.

Breakfast is a challenge around here. We have never been very good at morning meals, or at getting up on time, or at being nice to each other before 10:00 a.m. It’s no longer possible to just skip breakfast in favour of a latte on the way to work or whatever we’re doing, because Nick needs to eat right after his morning insulin shot. I’m not a morning person, and most mornings it’s a challenge to come up with something more interesting than oatmeal, and if I have to eat another bowl of mush I am going to ugly-cry until someone else volunteers to do the morning feeding around here.

The weekends offer a bit of relief, because he can eat at any point within about a 90-minute period and no one has to leave for work at 8:00 a.m. A weekend breakfast must make up for the previous five days’ worth of hot glop. Since I’m the one making breakfast, that means waffles, which everyone knows are the greatest of all the breakfast foods. These ones have avocado in them – the taste of avocado in the finished product is very light, with a buttery sweetness, and goes magnificently with maple syrup.

This recipe is based on one I like for plain old buttermilk waffles from the Saveur Cooks Authentic American cookbook (which is completely worth its purchase price if you only make the fried chicken).

Avocado waffles

(Serves four)

  • 1 cup all-purpose flour
  • 2 tbsp. cornmeal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, separated
  • 1/2 cup mashed avocado (about one small avocado)
  • 1 cup buttermilk
  • 1 tbsp. honey

Combine dry ingredients in a bowl. Set aside.

Combine egg yolks, avocado, buttermilk, and honey in a blender, and puree until smooth. Set aside.

Beat egg whites until stiff peaks form. Combine avocado mixture with dry ingredients, mixing until just combined, then add one-quarter of the egg whites to the mix. Fold batter into remaining egg whites until what results is a fluffy pale green batter cloud.

Cook in waffle maker according to manufacturer’s instructions.

Serve with maple syrup and fresh fruit.

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14 thoughts on “Avocado waffles.

    1. Not necessarily … I have heard that someone was going to try making these as pancakes, which would probably also work and would allow you to fry the batter in a thick pool of butter πŸ™‚

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  1. Yum. I haven’t ever thought about frying up waffle batter as pancakes — but I bet the fluffiness of the egg whites would be dramatic and good that way. I like fluffy omelets with beaten egg white folded into the yolks, after all; this would just be one step more civilized.

    I’m still recovering from yesterday’s weird experiment: the Twinkie cake I made for my mom (who loves all things banana-extract-related). I made banana cake and soft fluffy white frosting and … I shouldn’t have eaten that slice of the leftovers today. Gah. Sleepless and sugared-up.

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    1. It WOULD be civilized! Yes. You have to try it and let me know how it goes. I am all out of avocados.

      Twinkie cake?! I must know more, though I couldn’t stomach the banana taste … I bet that could be easily subbed though? Do you have a recipe?

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  2. I’ll post one later on this evening or tomorrow morning. It could be subbed, and you know what? A Dreamsicle cake would be far more to my own taste. I’ll have to try it.

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  3. I am sadly lacking in waffle makers, so I also turned these into pancakes. They were perfectly fluffly (an accidental new word that I quite like) and delicious!

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  4. Sounds interesting! My wife is always hesitant when I try new things. I jokingly googled avocado waffles this morning, thinking I’d find nothing. And well, I found several items. Guess I’m not the only one looking to implement healthy, fantastic avocados into meals! πŸ™‚

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