breakfast
74
Whole Wheat Banana Nut Waffles These waffles are a snap to throw together and they pack a lot of nutritional goodness. Make a big batch and freeze leftover waffles for later in the week. They will reheat to crispy perfection in the toaster oven in minutes, and they taste better than any store-bought frozen waffles.
2 large egg yolks 2 cups whole milk 2 cups whole wheat flour 1 tablespoon baking powder ¼ teaspoon kosher salt
3 cup canola oil 2 bananas, mashed ½ cup walnuts, chopped 2 large egg whites, stiffly beaten 2 tablespoons butter, melted
1
Preheat a waffle iron.
2
In a large bowl, whisk together all of the ingredients, except for the egg whites and butter, until combined and the batter is smooth. Using a rubber or silicone spatula, gently fold in the beaten egg whites.
3
Brush a bit of butter on the top and bottom plates of the waffle iron. Pour approximately ½ cup of batter onto the preheated waffle iron. Close and cook until golden. Repeat with the remaining batter. Serve warm.
Makes eight 8-inch waffles