Banana-Cinnamon Waffles

Becky Luigart-Stayner

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.

Yield: 8 servings (serving size: 2 waffles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 31%
  • Fat: 7.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 7.3g
  • Carbohydrate: 31.1g
  • Fiber: 3.4g
  • Cholesterol: 65mg
  • Iron: 1.9mg
  • Sodium: 205mg
  • Calcium: 133mg

Ingredients

  • 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
  • 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, 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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