Pineapple, oat and almond waffles
I like making waffles at the weekend – either for brunch or afternoon tea. These pineapple, oat and almond waffles are perfect for both. They are healthy too as I use oats and almonds in the recipe. The pineapple provides enough sweetness so no need for extra sugar. For a vegan version use flax-egg! I served them with caramelized pineapple rings but you can use custard or crème fraîche or any compote/ syrup you like!
Ingredients
Method
- Put the egg, almond milk and oats in a blender. Blitz until you get a smooth purée. Cut one pineapple into small pieces. Add these to the blender and blitz again for a few seconds.
- Add the flour and aground almond. Blend again for a few seconds. You should get a thick but easily pourable batter (like double cream).
- Rest the batter for 10 minutes.
- Heat your waffle maker and make the waffles, following the machine’s instructions. You should get 3 or 4 waffles, depending om the size of the waffle maker.
- Meanwhile, make the caramelized pineapple. Peel the pineapple and cut half of the flesh into 1 cm rings (use the rest for other recipes). Using an apple corer, push out the middle, woody part.
- Put the pineapple rings in a non-stick frying pan, add a drop of pineapple juice and brush them with honey. Caramelize them for about 3-5 minutes, then turn them over and cook for another 3 minutes or so until golden. (You can use the tinned juice or syrup too). Keep them warm.
- Serve the waffles with the caramelized pineapple rings and drizzle with the syrup from the pan or some honey.