Whole Wheat Banana Waffles

December 10, 2012

Waffles are easily one of my favorite foods. When made properly, they are crispy on the outside and light and fluffy on the inside. Add a little maple syrup (preferably in each square) and you’ve pretty much got perfection.

Because of my enduring waffle love, I’ve found experimenting with the batter can yield amazing results. Whole Wheat Banana Waffles are just one example of a how making a few changes creates something new and wonderful.

The whole-wheat flour adds heartiness to the waffles. Really, just one of these little guys fills you up completely. Now, whole wheat flour can make breads a little dry. But fear not. There’s banana in there to keep the waffles moist and flavorful.

Whole Wheat Banana Waffles

1 1/4 cups all purpose flour

3/4 cups whole wheat flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 ground cinnamon

1/4 teaspoon salt

1 1/2 cups milk

3 tablespoons butter, melted

2 large eggs, lightly beaten

1 large ripe banana, mashed

Whisk together the flours, sugar, baking powder, cinnamon and salt. Separately, combine the milk, butter and eggs. Add the milk mixture to the dry ingredient and stir until just moist. Fold in the mashed banana.

Add batter to a pre-heated waffle iron coated in non-stick spray. Cook about 3-4 minutes or until the steaming stops. Repeat with the remaining batter.

Serve with sliced bananas, maple syrup and cinnamon and sugar. Trader Joe’s Cookie Butter also works more than incredibly well on the waffles.

Recipe: Adapted from Cooking Light

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