Saturday, May 9, 2009
Banana Cinnamon Waffles
Usually I’m a bit of a lazy blogger. The pictures will sit on my camera for a couple days, then I’ll finally upload them, then a couple days later I might actually write the post. Then, when I write the post, I’ll schedule it to post a couple days later. But today… I’m feeling generous. I’ve already washed all the dishes, so I’ve got nothing else left to do but blog this delicious breakfast and post it on the VERY SAME DAY I MADE IT!
I wanted to share this with you, because it would be a GREAT breakfast to make for your mom to celebrate Mother’s Day! I won’t see my mom for breakfast, but I will see her for lunch on Mother’s Day. I have to say, I got pretty lucky when it comes to moms. I got a good one! Here’s a photo of me & her.
I was a little worried about these waffles, because The Boy usually doesn’t like it when I try recipes that vary too much from the usual. Remember the pumpkin waffles? He ate his, but I know he wasn’t a fan. I think he just doesn’t like pumpkin. But I really wanted to try this banana cinnamon version. I liked the addition of flax seeds, and the use of the whole wheat flour in addition to the white. The Boy doesn’t like it when things are too “wheaty”, so using a combination of flours helps. The original recipe calls for buckwheat flour, which I didn’t have, so I just ground up 1/4 cup oats and used that instead. I think it was a GREAT sub. The smell of these waffles cooking will make your kitchen smell like you’re baking banana bread. And the taste… Oh, these are so delicious. Moist inside, yet still able to crisp up on the outside. The aroma and flavor of the cinnamon is just perfect as well, so don’t skip that step! I was still worried about whether or not The Boy would like them, and he said he did! He said he’d eat them if I made them again, which I most DEFINITELY will.
Banana Cinnamon Waffles
adapted from Cooking Light
(I yielded 4 1/2 belgian waffles)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground rolled oats*
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
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, oats, 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.
*I used my Magic Bullet Blender to quickly and easily grind the flax seeds & the oats.
According to my calculations, if this recipes yields 4.5 waffles (which mine did) the nutritional info for 1 waffle is:
Calories: 377, Fat: 13g, Sat. Fat: 6g, Cholesterol: 115mg, Sodium: 339mg, Carb: 54g, Fiber: 6g, Protein: 13g