Preheat oven to 375°F (190˚C)
Spread the pecans on a baking sheet and sprinkle with the cinnamon sugar and salt. Roast for approximately five minutes then shake the pecans in the pan and roast for five more minutes or until slightly crispy and brown. Watch them carefully so they don’t burn. Not all of the sugar will stick, that’s okay.
While the pecans are toasting chop up the strawberries.
Turn on the waffle iron and let it get hot.
In a food processor or blender, add the banana, 1 ½ cups almond milk, 1 teaspoon vanilla, and 1tbsp lemon juice and blend it until the banana is pureed. It should look smooth and thick.
In a medium bowl, whisk the 1 ½ cups flour, ½ cup corn meal, 2 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon sugar until completely combined, and then gently fold it into the wet ingredients until it’s just moistened. Gently fold in the pecans and strawberries until just combined.
Brush canola oil on your waffle iron, and inside of the pockets, so the berries don’t make the waffles stick. Even our non-stick waffle iron needs a little oil or the waffles get stuck, and there’s nothing worse than digging waffles out of the iron.
Fill the iron with batter and spread it evenly. Don’t overfill or you’re going to have a mess on your hands.
Cook the waffles for as long as your particular waffle iron instructions recommend. We check to see if they’re done when it stops steaming. They should be golden brown and slightly crisp on the outside.
Top with your favorite topping and add extra fruit and nuts if you have them and dig in.
If you’re making several waffles put them in a warm oven (200°F/93˚C) so they don’t get cold and soggy.
Enjoy!