In a medium mixing bowl, combine the flour, baking powder, sugar, and cricket meal. We only used a quarter cup of crickets, but if you want a richer flavour, you can bump it up to a third of a cup or so.

Note: for this recipe, we added crickets to it, rather than substituting it for the flour.

Also note: since these steps are pretty quick, feel free to turn on your waffle iron now.

Separate your eggs, and in a large mixing bowl whisk the egg yolks briefly, before whisking the melted butter and the milk.

In the large mixing bowl, incorporate the dry ingredients into the wet, mixing just until they’re combined; don’t overdo it!

Take your two egg whites and, using an electric beater, beat it until stiff peaks form, like you’re getting ready to create a travel pack of meringue. But then fold the egg whites into the waffle batter, because you’re not actually making a travel pack of meringue, you’re making waffles.

Cook those delicious waffles up one at a time, enjoying the smell and sizzle as they cook. Because boy oh boy, are they delicious!

If you want your waffle-eating experience to be extra sweet and extra delectable, caramelize some bananas while the waffles cook! These bananas are super-impressive but really easy to make.

First, peel your bananas, and cut them lengthwise so they’re thin. You can cut them into halves of thirds as well, but that’s up to you.

Then, in a pan set to Medium-High heat, melt a scoop of butter, then sprinkle the brown sugar on it. Then place the bananas on top of that.

Let the bananas sit for 20 seconds or so, then flip them and add the orange juice, letting the mixture cook for 30-60 seconds.

Then take the bananas off the heat because they’re done!

Note: You can also cook these before starting on the waffles; they’re awesome even if you have to reheat them.

Plate your waffles, spoon some banana on top, and add maple syrup if you like, because these beauties are done and ready to eat!