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California Walnut Waffles With Date Drizzle

California Walnut
Great for breakfast or brunch.
Course Breakfast
Servings 5


  • 300g spelt flour
  • 1 ½ tsp baking powder
  • Pinch of salt
  • ¼ tsp bicarbonate of soda
  • 2 medium eggs
  • 170ml buttermilk
  • 170ml milk
  • 40ml honey
  • 50g butter, melted (plus extra for greasing)
  • 60g California walnuts, toasted and chopped
  • 1 tbsp coconut oil
  • 1 tbsp walnut butter
  • 30ml date syrup
  • 2 bananas, sliced


  • Sift the flour, baking powder, salt and bicarbonate of soda into a large mixing bowl. 
  • Whisk the eggs in a jug along with the buttermilk, milk, honey and melted butter.
  • Whisk the wet ingredients into the dry ingredients until you have a smooth batter, and leave to rest for 30 minutes.
  • Grease your waffle iron liberally with butter, sprinkle in some of the chopped walnuts, and heat until hot. 
  • Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
  • In a small saucepan gently heat the coconut oil, walnut butter and date syrup to form a sauce, then stir in a pinch of salt. 
  • Serve with the waffles with the sliced bananas, drizzle with the date sauce, and sprinkle with toasted walnuts to finish.