This morning I made Banana Brownie Waffles for my kids and me and they were delicious! The healthy parts: low in sugar, low in fat, some whole wheat flour, wheat germ, and banana. It probably took me 10 minutes to make the batter, which was also a perk. I topped my kids’ waffles with peanut butter and drizzled a little maple syrup on them. They were a hit!
Makes: 16 small waffles
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup wheat germ (I used a mix of ground flax seed and wheat germ)
- ½ cup cocoa powder, sifted
- 3 tablespoons granulated sugar (I used half Truvia and half Florida Crystals)
- 1 tablespoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1¾ cups 1% milk
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs, beaten
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- Preheat the waffle iron according to the manufacturer’s instructions.
- Whisk together the all-purpose flour, whole wheat flour, wheat germ, cocoa, sugar, baking powder, cinnamon and salt in a large bowl and set aside.
- In another bowl, whisk together the milk, bananas, eggs, canola oil, and vanilla extract until well combined. Add to the dry ingredients and stir until just moistened.
- Coat the hot waffle iron with nonstick cooking spray. Pour the batter onto the hot waffle iron (about 2 cups or according to your waffle iron) and cook on medium-high setting. Repeat with the remaining batter.
- Serve with sliced bananas or strawberries on top and a drizzle of pure maple syrup.
Cook waffles and let cool completely. Place the waffles on a cookie sheet covered with waxed paper. Once frozen, place waffles in freezer safe bag or container separating the layers of waffles with waxed paper. Freeze up to 3 months.
Remove waffles from freezer and warm in microwave or toaster.