Donkey I said, “I’m making waffles.”
I don’t know why I decided to make waffles. I had different plans for my morning, but my waffle craving won out. These Banana Wheat Waffles hit the spot, and the kids loved them. They both gave Banana Wheat Waffles their approval. My son even had the leftover waffles for breakfast on Sunday morning. Of course, I didn’t tell them I used whole-wheat pastry flour, and they didn’t notice. I love when I can sneak healthy into their food!
I loved these waffles too. I love the flavor of banana and maple syrup together. I usually slice a banana over my pancakes and French toast, but these waffles have the bananas baked right in. I still couldn’t resist slicing a banana on top of my Banana Wheat Waffles!
Banana Wheat Waffles
Adpated from Better Homes and Gardens New Cookbook
2 cups all-purpose flour
1 ½ cup whole wheat pastry flour
2 tablespoon baking powder
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
4 egg yolks
3 cups milk
¼ cup canola oil**
1 ½ cup mashed banana
2 egg whites
**Update: I've changed the amount of oil from ½ cup to ¼ because I made the waffles again with the smaller amount of oil, and I thought they were better with only ¼ cup.
Combine all-purpose flour, whole-wheat pastry flour, baking powder, salt and nutmeg in a large bowl. In another bowl, beat egg yolks slightly, and beat in milk and oil. Add mashed bananas. Pour the egg mixture into the flour mixture and mix just until combined.
In a small bowl beat egg whites until stiff peaks form. Gently fold egg whites into the batter being careful not to over-mix.
Pour ½ to 1 cup of batter into lightly greased waffle iron. Bake according to the directions of your waffle iron. Repeat with remaining batter. Makes 12 4-inch waffles. Serve with maple syrup and sliced bananas.