After two weeks of a liquid-very soft diet, I haven finally graduated to soft foods! With two bananas needing to be used, I decided it was a perfect day for classic banana waffles. I usually make this recipe in the fall when the smell of cinnamon goes hand in hand with cooler temperatures and beautiful fall colored leaves. With summer heat in the 90s, the smell of cinnamon wafting through the air took us to a cooler fall state of mind.
Another yummy fall or fall state of mind waffle is Oatmeal Pecan Waffles!
When making pancakes, it is important to not over beat the batter, if you want light fluffy pancakes. Lumps in the batter is ok as long as they are not large lumps. With waffles, it is the opposite. When making waffles, you want the batter to be well blended with no lumps. You don’t want to beat the daylights out of the batter, you just don’t want lumps. Once the batter is lump free, allow it to rest for 5 minutes.
Personally, I like to use a whisk rather than a spoon when mixing batter for pancakes and waffles.
Classic Banana Waffles Recipe
- 2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 2 tablespoons flax meal
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 tablespoons butter, melted or softened
- 2 eggs
- 1 teaspoon vanilla
- 2 small ripe bananas
- Cooking spray
- Combine all dry ingredients in a large bowl.
- Place milk, butter, eggs, vanilla, & bananas in a blender & blend well. Pour into bowl with dry ingredients & mix well.
- Allow batter to rest for at least 5 minutes while your waffle iron warms up.
- Spray hot waffle iron with cooking spray to prevent sticking & cook according to your waffle iron’s directions.
Makes approximately 4 cups of batter.
[…] Banana Waffles […]
[…] Classic Banana Waffles […]