Thursday, September 17, 2009

Banana-Cinnamon Waffles

I had to buy several different kinds of flour for this (OK, two - the buckwheat flour and the flaxseed meal) and that's fun because I can pop them in the refrigerator or freezer and have them on hand for interesting baked goods. We liked this a lot. It was very yummy and didn't taste "healthy" (i.e. like cardboard). It was good. We would make this again.


Banana-Cinnamon Waffles
Cooking Light, May 2005

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.

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

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.

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.

Yield: 8 servings

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