|waffle after toppings|
You could make this into pancakes if you don't have a waffle maker. It starts with your favorite prepared waffle mix. Mine is here. It takes a little while to make it up, but what I love the most about it, is once you do, you can have inexpensive waffles in a heartbeat. I finally purchased this waffle maker a while back, and it has been worth it's weight in gold.(It's only $26!) I make hash browns, waffles, and brownies in it.
Take your favorite waffle mix. Prepare as instructed. These add-ons are assuming you are making enough mix for four 12 inch waffles. Add to the mix:
1/4 cup coconut
2/3 cup raspberries
Cook in the waffle maker until just right. When using egg-replacer in waffles I've found that browning just a little more than usual makes them more crunchy. They can be a hint rubbery with egg replacer, and this makes up for it.
Meanwhile puree the ingredients for the sauce (below) and heat over med-low heat in a sauce pan.
|waffle before toppings|
2 and 1/2 cups mangoes
Add one cup water
(you could add additional sweetener, but we like it without)
Pour mango sauce over waffle, throw some raspberries (and coconut if desired) on top, and then drizzle with real maple syrup. Enjoy!
I am posting this here at Allergy-free Wednesdays on a series of blogs! Check it out!