Blueberry & Banana Whole-Wheat Waffles

Who doesn’t love breakfast?! I mean…I prefer to eat breakfast for dinner, as I just don’t have an appetite in the morning.

These look complicated, but they are oh so easy! In fact, I whipped up a batch in less than 15 minutes, before my kiddos got out of bed (I needed a change from the typical oatmeal). And my kids were in heaven!

One thing I love about this recipe, is that it’s so versatile, and you can add or subtract any of the fruity ingredients you like! I tend to stick with blueberries and bananas, but this morning, I also decided to add in a drop of my Cinnamon essential oil. Um….yeah….that was amazing.

I also love that this can easily be made in a double batch and frozen for later. Say what?!

Whole-Wheat (Banana & Blueberry) Waffles (or pancakes!)

What you’ll need:

– 2 cups whole wheat flour (we use King Arthur’s White Whole Wheat flour)
– 2 teaspoons baking powder
– 1.5 teaspoons baking soda
– 1.2 teaspoon salt (can be omitted for low sodium needs)
– 1 tablespoon local honey
– 2 eggs, lightly beaten
– 1 3/4 cups milk
– 2 tablespoons butter (melted) plus a little extra for frying
– 2 ripe bananas, mashed
– 1 cup blueberries (I use frozen berries and thaw them out – you could also sub any fruit, honestly…I think any would taste yummy!)
– 2 tablespoons flax seed (I like Bob’s Red Mill Whole Ground Flaxseed)
– 100% pure maples syrup – for serving

Recipe:

Step 1: In a large bowl, whisk together the flour, baking soda, baking powder, flax seed, and salt.

Step 2: Make a well in the center of the mixture and pour in honey, eggs, milk and melted butter. Whisk together thoroughly until just combined (be careful not to over mix)

Step 3: Gently fold the mashed bananas and blueberries into the batter with a spatula.

Step 4: I used a waffle maker and gently brushed some melted butter onto it before each addition of batter. They come out perfect every time! (Just be careful not to overfill your waffle iron.

If making pancakes, heat griddle to 350 degrees or sauté pan over medium heat. Swirl enough butter around griddle/pan until it is well coated. Using a soup ladle, pour one ladleful of batter per pancake. After several minutes, when the pancakes have begun browning on the bottom, flip and cook the other side.

Step 5: Heat your maples syrup over stove to get it nice and warm….serve and enjoy!!

HOW TO FREEZE:

Freeze them in one layer on a baking sheet, then transfer them to a big freezer-safe bag or container. OR you can separate them with parchment paper and layer the pancakes/waffles in a freezer-safe bag/container.

NOTE: I added some ingredients to better fit our family’s needs. Base recipe is from 100 Days of Real Food.


2 Comments

  1. Can you substitute self-rising flour?

    • If you are going to substitute, I think All-purpose flour might work better…? Honestly, I’ve only ever used white whole wheat flour in these. I think that waffles, in general, are pretty forgiving, though! Substitute away, friend! 🙂

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