Recipe courtesy of The Kitchen
Hummingbird Waffles
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 856
- Total Fat
- 57 g
- Saturated Fat
- 15 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 7 g
- Sugar
- 31 g
- Protein
- 14 g
- Cholesterol
- 99 mg
- Sodium
- 566 mg
We love a brunch, especially when there’s a platter of delicious Belgian-style waffles for everyone to share at the table! These waffles have a hummingbird cake twist with the inclusion of mashed bananas, crushed pineapple and toasted coconut. Drizzled with a cream cheese glaze, they’re so addicting!
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 856
- Total Fat
- 57 g
- Saturated Fat
- 15 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 7 g
- Sugar
- 31 g
- Protein
- 14 g
- Cholesterol
- 99 mg
- Sodium
- 566 mg
Ingredients
Waffles:
Cream Cheese Drizzle:
Toppings:
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Directions
Special equipment:
a waffle iron- For the waffles: Preheat the waffle iron.
- Combine the flour, granulated sugar, baking powder, salt and cinnamon in a large bowl and set aside.
- Combine the egg yolks, milk, vegetable oil and vanilla extract in a medium bowl and whisk to combine. Stir in the crushed pineapple and mashed banana.
- In a separate bowl, use an electric mixer on high speed to beat the egg whites until stiff peaks form.
- Use a rubber spatula to stir the pineapple mixture into the dry ingredients, taking care not to overmix. (Some lumps are okay.) Add the whipped egg whites and gently fold until no streaks remain. Stir in the pecans.
- For the cream cheese drizzle: Whisk together the cream cheese, confectioners’ sugar and milk until smooth.
- Brush the waffle iron with vegetable oil, and then pour 1/2 cup to 1 cup batter into the machine, depending on the size of your waffle iron. Cook until golden brown, 3 to 4 minutes.
- Top the waffles with salted butter, sliced bananas, toasted coconut and pecans. Drizzle with the cream cheese icing.
