I made these yesterday morning. Our intention was to make plan old waffles and top them with strawberries and whip cream, but a lot of people on the What’s Cooking board were asking about what to do with bananas that are looking kind of sad. Someone suggested this recipe from Cooking Light’s website. We decided to try this recipe instead of regular waffles. I had to make a few modifications because I didn’t have all of the ingredients but they tasted just fine. We froze the leftovers and will eat them later.
source: Cooking Light My Recipes
1 cup all-purpose flour
1/2 cup whole wheat flour all purpose flour
1/4 cup buckwheat flour all purpose flour
1/4 cup ground flaxseed (omitted)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
8 servings (serving size: 2 waffles)