The original recipe called for making these with sour cream, but I opted to swap that out for fat-free Greek yogurt instead. And when I came up slightly short on the yogurt, I made up the difference with a bit of cottage cheese. And I swapped out half of the all-purpose flour for whole wheat. And, frankly, I think I probably could've gotten away with doing 100% whole wheat. I also omitted half of the butter and added an extra banana. But, despite all of those modifications, I'm very pleased with how they turned out! And they should be quite a bit healthier this way too: lower fat, higher protein, more fruit, more fibre... Not a bad outcome all-in-all!
Banana-Nut Waffles
Adapted from The Big Book of Breakfasts by Maryana Vollstedt
Ingredients
- 250g whole wheat flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. coarse sea salt, ground
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 c. unsalted butter, melted
- 3 bananas, mashed
- 2 large eggs, beaten
- 1 1/2 c. plain Greek yogurt
- 1/2 c. cottage cheese
- 1 1/2 c. milk
- 1 tsp. vanilla extract
- 1/2-3/4 c. walnuts, chopped fine
Directions
- Preheat waffle iron.
- Combine the flour, cinnamon, and salt.
- Sift in the baking powder and baking soda and mix well.
- Combine the butter, bananas, eggs, yogurt, cheese, milk, and vanilla and mix well.
- Pour the wet ingredients into the dry and stir to combine.
- Stir in the walnuts.
- Scoop a portion of batter into the waffle iron and cook according to manufacturer directions. Repeat with remaining batter.
- Serve as-is or topped with butter, maple syrup, applesauce, custard, whipped cream, sliced bananas, nut butter, and/or chocolate sauce.
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