Truth be told, scrolling the ‘gram is a daily past time (guilty pleasure) for me, as much as it may be for you... and no matter which accounts you follow, certain themes/ trends inevitably pop up - which is so hard to ignore! Well, in all honesty, this post is a prime example of Inthemidnightkitchen hopping on the proverbial, trending waffle sandwich band wagon - and yours truly is ever so happy to have done so!
From previous posts, you’ll know that yours truly is indeed a fan of stacked pancakes, waffles and flapjacks often complimented with a topping or two (because its simple & wonderful!). It hasn’t really crossed my mind to add fillings to my waffles or pancakes, so this is a relatively new breakfast experience - one which I must admit, I wholly endorse.
With this waffle sandwich, I chose to add a combination of sliced up bananas, cashew butter and homemade raspberry compote as the inside filling. I know what you’re thinking, “this is too indulgent to be healthy”, but you’ll be happy to know that that’s not true, it is actually quite a healthy breakfast choice, and one which is likely to keep you going for most of the day.
So by all means, stack (and fill) ‘em up - be it pancakes, waffles and/ or flapjacks!
Raspberry compote recipe:
1 punnet of raspberries
1/2 cup Xylitol
1 tsp. Acai powder
1/3 cup water
1 tsp chia seeds
Frozen or fresh raspberries can be used for this recipe.
Add everything to a saucepan and cook on a medium heat.
Cook for about 15 minutes or until the raspberries are broken up.
Allow the compote to cool for a while and then serve.