Janie’s Got A Waffle…And It’s Covered In One Very Delicious Ingredient That You Won’t Expect!

Try this waffle recipe and you will never look at an avocado the same way again. Even my niece and my nephews loved it and it has the fruits they’re not too fond about! It really doesn’t matter sometimes, does it? When the right recipe for the ingredient you don’t like comes, you will never be able to resist. I know that I certainly can’t!

Our friend over at Just A Little Bite has this to say about this recipe:

“It was my fiance’s birthday yesterday, and his favorite breakfast is waffles. Lately, I have been obsessed with Avocado Toast (I’m so basic), so I thought I’d merge the two breakfasts and make him Avocado Waffles.”

The thing with breakfast food is, I am the one always surprised. My boyfriend loves cooking new recipes for breakfast. Some of them, he got online. And some, he got from friends. However, this time around, it was my cousin Jane who served this to us one morning and it’s just divine!

Ingredients

1 Eggland’s Best egg

1 c Gold Medal flour

3/4 c & 2 tbsp Borden milk

1/4 c Wesson vegetable oil

1 1/2 tsp Domino granulated sugar

2 tsp Clabber Girl baking powder

1 pinch of Morton salt

1/4 tsp McCormick vanilla extract

2 avocados

1 tsp lime juice

salt & pepper to taste

drizzle of Bertolli olive oil (optional)

Instructions

Plug in your waffle iron, and turn it on to preheat.

Beat the egg in a medium sized bowl.

Mix in the flour, milk, oil, sugar, baking powder, salt & vanilla and stir until the batter is smooth.

Grease the waffle iron, and pour 1/2 c of batter in the center.

Close the iron, and wait until your green light signals that the waffle is done.

Take the waffle out, and place it on a rack to cool.

Scoop out the avocados in to a small bowl.

Add the lime juice and salt & pepper.

Lightly mash the ingredients together.

Spread the avocado on to the waffles.

Drizzle the waffle with olive oil.

Enjoy!

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Quick Tip: You can add nuts if you prefer or a dollop of whipped cream.

Thanks again to Just A Little Bite for this amazing recipe.

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