The only waffles I’ve ever really had at home were those toaster waffles which I’d eat warm with hella powdered sugar. I kind of prefer eating waffles like that, dolloped with yogurt and fresh fruit than how I eat my pancakes (i.e. with maple syrup for daaayyys).
These banana bread waffles are probably a tad better for you than the aforementioned toaster ones – I made them using spelt flour and oat flour (of course I did, it’s me.) as well as throwing in a bit of ground flaxseed. The mashed banana in the batter meant that I didn’t have to use a bunch of oil in them and they still turned out crisp on the outside with a fluffy center.
Then I doubled the waffley goodness by gliding a buttery knife over the hot waffles – just enough to moisten them a little so that the cinnamon-sugar I then sprinkled on would stick.
I basically ended up with a banana bread doughnut waffle!!
Whole Grain Banana Bread Waffles (with cinnamon-sugar)Print
- 1/2 cup (60 g) spelt flour (you can sub whole wheat flour if preferred)
- 1/3 cup (30 g) oat flour (made by blending oats in a food processor)
- 2 tsp ground flaxseed , (this is optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 ripe banana , , peeled and mashed
- 1 egg
- 1/2 cup (125 ml) milk
- 1 tsp vegetable oil
For the cinnamon-sugar
- 1 tbsp butter
- 2 tbsp superfine , (caster) sugar
- 1 tsp ground cinnamon
- Stir together the first 6 ingredients in a large jug. Add in the vanilla, banana, oil, milk and egg and stir together with a fork until smooth. Leave it to sit whilst you heat up your waffle iron.
- Scoop the batter into the waffle iron - about 1/3 cup - and cook according to the waffle iron's instructions until golden brown.
- Stir together the 1 tsp of ground cinnamon into the superfine sugar. Use a knife to lightly swipe the waffles, hot from the waffle maker, with butter then sprinkle with the cinnamon-sugar.