Banana-coconut waffles

Ingredients:

• 6 large eggs, beaten
• 3 very ripe bananas, peeled and mashed
• 3 tbsp unrefined coconut oil, melted and cooled slightly, plus extra for greasing the waffle iron
• 1.5 tsp vanilla extract
• 6 tablespoons coconut flour
• 1.5 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 teaspoon salt
• Raspberries, honey, and pecan bits, for serving

Preparation:

1. In a medium bowl, whisk together the eggs, bananas, coconut oil, and vanilla. Vigorously whisk in the coconut flour, baking powder, cinnamon, and salt until the batter is lump-free.
2. Preheat a waffle iron to medium-high heat and brush both sides with coconut oil. Fill each waffle iron section about three-quarters full with batter (the metal section should be slightly visible above the batter).
3. Cook until the waffles are golden brown and slightly crispy, 6-10 minutes. Transfer the finished waffles to a plate and keep warm in a preheated oven at 95°C (205°F) or cover with foil. Repeat with the remaining batter.
4. Serve waffles with raspberries, honey and pecan chips.