I just wanted to kiss him. So I did. I came home from the gym surprised by the smell of awesome. It was banana waffles cooking. He proudly noted that he had used whole grain flour. This earned him another kiss.
Try this recipe this weekend. You’ll love the flavor and fluffiness. The trick is to beat your egg whites separately until soft peaks form and then fold them into the batter right before cooking.
We have a lot of little mouths at this house so this is a big batch. However, they freeze beautifully for breakfasts next week. Just put the frozen waffle in your toaster and schmear with jam on your way out the door. Here’s to a lovely weekend. I hope yours is full of pajamas, friends, and waffles.
- 3 Cups White Whole Wheat Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Salt
- Pinch or two of Ground Cinnamon
- 3 1/2 Cups Milk (can sub 1 cup powdered milk + 3 1/4 cups warm water. Whisk like crazy.)
- 4 Eggs (Whites separated in separate bowl)
- 2 Bananas, smashed and/or squished
- 2 teaspoons Vanilla
- Any of your favorite toppings like butter, maple syrup, and berries.
- Turn on your waffle iron. In a large mixing bowl, combine your dry ingredients. Mix. In a separate mixing bowl, combine all of your wet ingredients except for the egg whites. Whisk until your bananas are well incorporated. Add your wet ingredients to your dry ingredients and stir until everything is wet. Don't over mix. Finally, discover where you put your egg whites on your cluttered counter and whisk the heck out of them. Whisk until soft peaks form and then fold them into the final batter.
- Process the batter in your waffle iron and serve waffles hot with your favorite toppings.