Crown these lightly spiced waffles with cinnamon sugar, sliced bananas, and/or a drizzle of maple syrup. Buckwheat flour adds a somewhat tangy, robust nuttiness to this breakfast favorite.
1 cup all-purpose flour
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 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
How to Make It
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.
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We didn't like these, we found them heavy and dense, they didn't puff up like regular waffles. We also didn't find enough banana or cinnamon flavor to make it worthwhile. Adding some fresh banana slices sprinkled with cinnamon to the top of a regular waffle would have given us better flavors.
We really liked this. The flavor was awesome. I wish it could get crispy, but, of course, that would require more fat, Overall, it's the best so far of the "healthier" waffles I've tried. I will definitely make them again and next time double the batch so I can freeze some for busy weekday mornings - hopefully some time in the toaster will crisp them up.
Made these for Xmas morning breakfast with a few modifications:
1. Rather than adding the mashed banana to the mixture, I sliced the bananas and topped the waffles (along with warm maple syrup and slivered almonds).
2. I added 1/8 tsp each of ground ginger, ground nutmeg, and allspice. I also added 1 tsp vanilla.
3. I separated the eggs, beat the whites until stiff, then folded them into the mixture as the last step.
Everyone in my family proclaimed these delicious. And we have plenty for breakfast tomorrow, or as a snack later this afternoon.
These were served with sides of chicken breakfast sausages (for the meat eaters) & soy bacon (for the vegetarians).
It seems odd that a "banana-cinnamon" waffle is neither very banana-y nor cinnamon-y. I doubled the banana and quadrupled the cinnamon, cutting the milk to 1 cup. I also used a bit over 2 cups of spelt flour (extra needed due to the bran content) and 2tsp. baking powder. Once I got the timing right in my waffle iron they were tender and moist and very flavorful; the husband commented on how good they smelled. I had already made these several times so apparently this recipe is a keeper, despite the shortcomings.
Loved these. We don't keep specialty flours on hands, and based other reviews of 'dense' pancakes, I upped the regular flour to 1.25 cups and didn't use buckwheat flour. I also added a teaspoon of almond extract, a flavor I love with banana. The banana flavor was subtle. I'll make these again.
These waffles were amazing! Although, according to other reviewers, I did make a few changes. I used oat flour because I didn't have buckwheat flour. I used brown sugar instead of granulated sugar. I added a second banana, doubled the cinnamon, and added 1 tsp. vanilla extract. My waffle iron makes 6 at a time so I actually ended up with 13 waffles when said and done. I topped mine with fresh sliced bananas, pure maple syrup, and homemade almond-butter. I will definitely be making these again and again!
I thought these were very good. They were a little dense and the banana flavor wasn't as pronounced as I would have liked. The flour blend was really nice, though, and an excellent way to sneak some more flax into the diet. I bet these would also be wonderful with some finely chopped nuts in the batter. I think, if I try them again, I'll add more banana and some nuts. This recipe did yield what they said it would and I'll freeze the rest for quick breakfasts later.
I made these gluten free for my mother by using only Bob's Red Mill All Purpose Gluten Free flour for the flour combinations. I also used only 2 tsp. sugar and 1 T. butter and used
almond milk. They came out great and were enjoyed by the whole family.