I’ve been on a bit of a breakfast kick lately, which is a bit odd given that I am not that big of a fan of breakfast foods. So, why am I posting a recipe for waffles? Well, I actually do like waffles occasionally. I mean, they are just fancy bread with crispy edges and soft, fluffy insides. What’s not to like? I eat mine plain with just a bit of butter. My husband on the other hand is all about the syrup, currently working his way through the stash of good stuff we brought back from Canada.
Besides, I had to do something with the bananas that were slowly dying on my countertop. I do like to let them ripen, then freeze them for use later in smoothies, but for some reason these were calling out to me to be used now. And, just last weekend, I made waffles with my brother when he came to visit with his wife and my two adorable nieces. Those turned out so well, I decided to see if I could make a banana version.
I must say that making breakfast with my little brother (who is now much taller than me) was a little surreal. It is still hard for me to believe that he is all grown-up and a father! It was also really nice as we consulted a recipe (my style), winged it a bit (his style), and threw in some tips we remembered from making waffles with our dad as kids.
So I set out with the memories of those waffles, but as is my style, I also consulted another recipe. This time it was for actual banana waffles since I wanted to be sure I got the wet/dry ratio right. I liked this version from Cookin’ Canuck, but made several changes and swaps based on the ingredients I had on hand and my own personal preferences. I also separated the eggs and beat the whites. I think it really does make a difference in texture, fluffy versus chewy, and doesn’t take very long. Then I added blueberries, just because they are yummy.
I hope you enjoy these! And while I am not the biggest fan of syrup, this Banana Bourbon version from the New York Times does look awfully tempting!
- 1 3/4 cup all purpose flour
- 2 tbs. ground flaxseed
- 2 tbs. oat bran
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs, separated
- 1 1/4 cup milk (dairy or a non-dairy alternative)
- 3 tbs. butter, melted
- 2 ripe bananas, mashed
- 1/4 cup blueberries (fresh or frozen)
- In a large bowl, whisk together the flour, flaxseed, oat bran, baking powder, and salt.
- In a separate bowl, combine the egg yolks, melted butter, and milk. Stir til well combined.
- In a small bowl, beat the egg whites until soft peaks form.
- Make a well in the center of the flour mixture and pour in the egg/milk mixture. Stir till just combined. Mixture will be lumpy; do not over mix.
- Fold in the mashed bananas. Then gently fold in the fluffly egg whites.
- Heat the waffle iron according to the manufacturer's directions. Pour in enough batter for 1 waffle according to manufacturer's directions, likely around 1/2 cup.
- Quickly sprinkle the waffle batter with some of the blueberries, taking care to roll or tuck them into the batter so they don't burn and stick to the iron. By adding them at this step, you get to control how many berries are in each waffle.
- Cook until golden brown. Serve with butter and maple syrup if desired.