I made these waffles at the same time I was making the savory cheddar scallion waffles. I had a ton of ripe bananas and figured that if I was getting out the waffle iron I might as well get twice the use out of it. I don’t frequently get to try new things with my waffles or pancake recipe since my dad is a traditionalist, and why mess with a great thing. But, as you may have guessed, I love to try new things and I’m so glad I tried these waffles. These are tender and delicate and have a great subtle banana flavor and just a hint of cinnamon. They’re absolutely phenomenal with Nutella on top, but I think they’re fantastic on their own. I made a double recipe and layered the cooled leftovers on parchment paper and then wrapped in foil and placed in a ziplock freezer bag. To thaw them, just pop them in a toaster oven.
Makes about 30
Adapted from Baked By Rachel
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 1/2 cup flaxseed meal
- 1 tsp salt
- 4 tsp baking powder
- 2 tsp cinnamon
- 3 cups skim milk
- 1 cup vegetable oil
- 4 eggs, divided
- 4 ripe bananas, mashed (about 1 3/4 cup)
- 1 1/2 tsp vanilla
- 4 Tbsp granulated sugar
In a large bowl, whisk flours, flaxseed meal, salt, baking powder, and cinnamon together.
In a separate bowl, whisk together milk, oil, egg yolks, and mashed banana.
Using an electric mixer, beat the egg whites until soft peaks form. Add the vanilla and sugar and beat until stiff peaks form.
Mix the wet ingredients into the dry, and then fold in the egg whites.
Preheat the waffle iron to medium-high or the waffle setting. Cook for a few minutes until golden brown.