How To Make Banana Nut Waffles
Treat yourself to a filling breakfast with these light banana nut waffles made with whole wheat topped with sliced banana and drizzled with maple syrup.
Serves:
Ingredients
- 1½cupwhite whole wheat flouror regular whole wheat flour
- 2tbspsugarcane sugar or brown sugar
- 2tspbaking powderaluminum-free
- ½tspsea salt
- ¼tspnutmeg
- ¾cupwalnutschopped, or pecans
- ⅓cupcoconut oilmelted
- ¾cupmilkof choice, lukewarm
- ¾cupbananasoverripe mashed, about 2 small bananas, plus more for topping
- 1egglarge
- ½tspvanilla extract
Instructions
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Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees F.
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In a medium bowl, whisk together the flour, sugar, baking powder, sea salt, and nutmeg. Stir in the chopped walnuts.
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In a microwave-safe bowl, combine the melted coconut oil and milk. Microwave for 30 seconds or until the mixture is lukewarm. Whisk in mashed banana, egg, and vanilla extract.
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Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area.
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Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Place in oven to keep warm. Repeat.
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Top with sliced bananas and 100% pure maple syrup, and serve.
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Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.
Nutrition
- Calories: 422.92kcal
- Fat: 22.48g
- Saturated Fat: 17.23g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.03g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 51.34g
- Fiber: 6.00g
- Sugar: 14.02g
- Protein: 9.32g
- Cholesterol: 44.57mg
- Sodium: 399.56mg
- Calcium: 245.72mg
- Potassium: 394.45mg
- Iron: 2.23mg
- Vitamin A: 39.53µg
- Vitamin C: 3.68mg
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