Whole Wheat Banana Waffles

Folks, I am on a serious waffle kick.

Before getting a waffle iron for Christmas {thanks, mom and dad!} I was eating those multigrain toaster waffles from Whole Foods every single morning with either a bowl of greek yogurt or a few scrambled eggs. Now I am eating these waffles every day and, naturally, homemade is always better than storebought!

I worked on this recipe last weekend and loved the result so much that I re-made the waffles the very next afternoon just with the intent to freeze them so I’d be set on breakfast all week long. As a result, every morning this week I have been happily eating my homemade waffles with two scrambled eggs and grapefruit juice. Breakfast of champions.

This waffle recipe is highly versatile, which is why I love it! Last weekend, I added a big handful of chocolate chips into the batter for Adam and when I re-made them I added a handful of oats instead. They are filling and healthful, and keep this pregnant lady going strong all morning long!

On another note, I have NO IDEA why it’s taken me so long to get a waffle iron. I’ve wanted one forever but never took the plunge because I figured I could just make pancakes instead and be fine.

No.

A waffle iron is an amazing piece of machinery and deserves a spot in every breakfast lover’s kitchen. Here’s the one I got for Christmas! It’s a beautiful thing, indeed.

These waffles aren’t too over the top with the banana flavor, which I appreciate. Don’t get me wrong, I love me some banana bread but there’s a time and place for it. And that place isn’t in my waffles.

Obviously they freeze great!! I’m planning on making another batch this weekend to freeze for next week. I just wrap them individually in tin foil and stack in my freezer. In the morning, I just unwrap and pop in the toaster while I make my eggs.

In addition to my love affair lately with waffles, I’m also really loving butter. Butter has been a big thing for me this pregnancy. I’ve been craving and loving it since the very beginning. My midwife recommended grass fed butter for it’s high levels of vitamins and balanced omega-3 and omega-6 fatty acids, and man, it’s a total game changer. Especially on waffles! I found Organic Valley Pasture Butter at Whole Foods two weeks ago and have been loving it ever since.

Whole Wheat Banana Waffles

yields about 8 waffles

Print this Recipe!

Ingredients:

heaping 3/4 cup flour {I used bread flour but all purpose would work just fine}

heaping 3/4 cup whole wheat flour

1 tbsp baking powder

1/2 tsp salt

1 3/4 cup milk

2 eggs

1/4 cup unsalted butter, melted

1 small mashed banana

1 tsp vanilla

Directions:

Whisk together the flours, baking powder and salt. Add the milk, eggs, melted butter, mashed banana and vanilla and stir until just combined. Let batter sit for 5 minutes while you heat up your waffle iron.

Turn waffle iron to medium setting – when hot and ready, scoop 1/4 cup servings of batter into your hot iron.

Serve waffles with butter and maple syrup.

Time:

20 minutes