Banana and Beet Root Waffles with Whipped Brie Mousse


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Over the weekend I had a few friends over to try out my new waffle idea. This isn’t the first I’ve incorporated vegetables into waffles . There is something I really love about the savory sweet combination. And I love taking an old favorite like pancakes and adding new flavors and making it a little healthier.
This was the third time I tried to make pancakes. I had a blueberry pancake disaster, followed by some icky red velvet pancakes. I don’t know what it is about pancakes, but making the perfect pancake always seems to allude me. I attempted making this batter as a pancake, only to make an epic mess. Then I threw the batter into the waffle maker and voila! Perfect delicious waffles and a lot less mess. I think I’m going to stick to waffles and leave pancakes to the pros.

You’ll need:
3 chopped bananas (or two cups blended)
2 cups blended beets (about 1 1/2 lbs)
1 1/2 cups whole wheat flour
1 cup brown sugar
1 egg
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup brie
Syrup or honey if you like

Begin by peeling the beets. Add 2 tablespoons of water and blend until smooth. Set aside.

Rinse out the blender and blend the bananas and brown sugar until smooth. Mix in the flour, salt and baking powder.

Gently stir the beet purée into the banana purée. Don’t mix completely so you get some color differentiation. Place purée into waffle maker or make as a pancake.

Using a hand mixer, blend the Brie until soft. You may have to scrape down the bowl. Serve a dollop of whipped Brie over the waffles. Add syrup or honey if you like.


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Natalie Paramore

The places I go, the things I do and what I eat.



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