Monday through Friday, it’s a fight between me and my snooze button. In order to make it to my office on time, I have to wake up early in the 5 o’clock hour to make it happen.
I literally set THREE alarm clocks so that I can respond to at least one of them. Bizarrely, this Saturday morning, I woke up at 5:45 with no alarm and with no hope at going back to sleep.
Seriously not impressed.
So, I decided to use this time to post a fun weekend recipe that I’ve been dying to share with you guys. I made these last weekend, and have been enjoying them ever since.
My dad got me a waffle iron for Christmas, and I’ve been eager to try it out for weeks. After pinning a ton of new healthy waffle recipes, I finally found the one I wanted to try. It has several different flours in it, including buckwheat, whole wheat, all purpose, and ground flaxseed. This makes for a VERY hearty and delicious breakfast. One thing that makes me hesitate with pancakes and waffles is that they’re not very filling… this recipe is the exception. The mashed bananas on the inside as well as fresh bananas on top make it the perfect breakfast, if you ask me.
Healthy Banana Cinnamon Waffles
From Cooking Light
Serves 8
INGREDIENTS
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups fat-free milk
3 Tbsp. butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed + more for garnish (optional)
Cooking spray
INSTRUCTIONS
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.
I used Brummel and Brown spread, as I didn’t have any butter in the house.
3. Add milk mixture to flour mixture, stirring until blended.
4. Fold in mashed banana.
5. 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.
Debuting My New Waffle Iron!
Oh boy… I need to practice this. The first few were a MESS.
6. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter. Note: This recipe made a LOT of waffles. Actually, a stack of FOUR big belgian babies. For a serving, I recommend a half of a waffle per serving. This will vary based upon your waffle maker.
7. Slice a banana to use as a garnish. I also sprinkled them with a touch of cinnamon-sugar, and eventually added sugar-free maple syrup.
Per 1/2 Waffle Serving (not including banana or sugar-free syrup)
CAL 181; CARB 30g; SAT FAT 1g; FAT 5g; PROT 7g; FIB 3g; SUG 7g
WW Points+: 5 ; WW Smart Points: 6
After I devoured my serving, I realized I still had a huge stack of waffles to deal with. Since I wasn’t cooking for my seven closest friends, I decided to freeze the leftovers.
I ate one of the frozen waffles this week, and it was AMAZING even after spending the week in the freezer. I did have to toast it longer than the average frozen waffle, but the taste and quality FAR exceeded any frozen waffle I’ve ever had. I HIGHLY recommend you try these… and I look forward to more experimentation with my wafflemaker in upcoming months!