Fiber & Protein-filled Banana Cinnamon Waffles

Nothing makes a morning (or evening – I most recently had these on a breakfast-for-dinner whim!) feel better or satisfied for longer than home-cooked waffles, and the good news is that it need not feel like an indulgence!

These Banana Cinnamon Waffles are just about as healthy as a waffle could get: the white flour has been replaced with a combination of whole wheat flour and buckwheat flour (higher both in fiber and protein) and ground flaxseed (again, adding both fiber and protein but also heart-healthy omega-3 fatty acids) – making the carbs here just about as beneficial as they can be! The other fabulous trick to reduce the fat and calories is a little butter-replacement: most waffle recipes call for at least one stick of butter – but this recipe replaces almost all of the butter with mashed up banana: it acts as the glue, keeping the waffles incredibly moist, replaces the fat with fruit and adds the delicious banana flavor to every bite.

The waffles are totally fantastic – and also freeze well so you can defrost and toast the extras later. They’re delicious enough to serve plain or with syrup, or can be dressed up for service with sliced bananas and toasted walnuts. The original recipe is from Cooking Light magazine, but I made a few tweaks here. Enjoy!

Banana-Cinnamon Waffles

Ingredients

  • 1 1/2 cup whole wheat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup ground flaxseed
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups fat-free milk
  • 1/4 cup non-fat vanilla greek yogurt
  • 3 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 1 large ripe banana, mashed
  • Cooking spray

Preparation

  1. 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.
  2. Combine milk, yogurt, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
  3. 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.

Melissa B. Williams, Cooking Light
MAY 2005

To see the original recipe from Cooking Light, go here!

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