Ingredients
2 cups store-bought gluten-free pancake mix, such as Cherrybrook Kitchen1/2 teaspoon salt1/2 teaspoon ground cinnamon1 large egg, at room temperature2 tablespoons vegetable oil1-1/2 cups rice milk3 bananas, 1 mashed and 2 diagonally sliced 1/4 inch thick1 tablespoon pure vanilla extract1/2 cup mini chocolate chipsToppings: chopped walnuts and hot fudge ice cream topping
Preparation
Preheat a Belgian waffle iron to medium-high. In a large bowl, whisk together the pancake mix, salt, cinnamon, egg, oil, milk, mashed banana and vanilla. Add the chocolate chips; stir until just combined.
Grease the waffle iron with nonstick cooking spray. Pour a heaping 1/3 cup batter into each waffle iron quarter, spreading the batter out to the edges. Close and cook until the waffle is crisp and the waffle iron stops steaming, about 4 minutes. Repeat with the remaining batter. To serve, top the waffles with banana slices, walnuts and hot fudge.
