What better way to start your weekend or get a start on a lazy Sunday morning, then with these healthy waffles that taste so wonderful you’ll want to do a double batch so you can heat them up in your toaster to grab and go all week.
I always have frozen bananas in stock in my freezer as we don’t always get to finish them before they are too ripe, I just pop them in the microwave 2 minutes on defrost in order to mash them and use them in a recipe.
Preheat your waffle iron while you prepare the batter and spray with cooking spray before each waffle. Mix the dry ingredients together and in a separate bowl, whisk the wet together, stirring in the dry until combined.
Spoon enough batter to cover your waffle iron but not completely as it will expand. Quantity depends on the type of waffle iron you have (usually about 1/4 cup). Cook for 3 to 4 minutes until you no longer see steam coming out the sides. You can keep your waffles warm while you do the others on the lowest setting of your oven. Either place them directly on the oven racks or on a cookie cooling grid in order for them to not lay flat on a surface and build steam. You want to keep them crispy until you are ready to serve everyone.
I serve these with a little plain yogurt and pure maple syrup but anything goes on these, go ahead and use your imagination and let the kids put their spin on it, you might be pleasantly surprised!
- 1 cup all-purpose flour
- 3/4 cup of whole-wheat flour
- 1/4 cup ground flaxseed
- 1 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 1/2 cup of buttermilk
- 2 tablespoons canola oil
- 2 large eggs, lightly beaten
- 1 large ripe banana, mashed