The last few weeks have been quite stressful and the upcoming weeks will continue to be as the recruitment season proceeds. The days and evenings have been filled with info sessions, job applications, and online assessments. Recruitment activities take up most of the day and evening but time still has to be carved out for work, class, and papers and I must admit the quality of my meals have decreased significantly. I must admit that in the last 2 weeks I’ve mainly eaten info session food, food from the Exchange at Rotman, and waffles.
I made and froze a few servings of waffles before school started and these waffles have honestly been the highlight of busy days that begin with very early morning runs. I simply pop a serving into the toaster when I get home from the run and by the time I’ve showered an amazing treat is ready for me to kick start a long and hopefully fun day.
Banana Chocolate Chip Espresso Waffles
- Coconut Oil or Coconut Oil Cooking Spray
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups almond milk
- 1 teaspoon vanilla extract
- 1/2 – 1 tablespoons of instant coffee (I used a french vanilla blend from Godiva)
- 2 ripe medium size bananas
- 1 tablespoon sugar
- 1/2 cup semisweet chocolate minichips
Spray the waffle iron with the coconut oil cooking spray or wipe coconut oil over the waffle iron with a paper towel, heat the waffle iron.
Mash the 2 bananas before adding the sugar and vanilla. Mix then add the the flour, baking powder, and almond milk. Mix until blended before adding the chocolate chips and the instant coffee. Stir until the chocolate chips and instant coffee are incorporated then ladle the batter into the heated waffle iron.