Waffles and pancakes are my weekend breakfast weakness, y’all.
They aren’t exactly celebrated for their nutritional value; most are filled with sugar, fat, and empty calories. Delicious, but let’s be honest: not an ideal way to start the day. We recently bought a $30 belgian waffle iron so I could experiment with healthy — while still yummy — alternatives to my beloved diner pancakes. I’ve already used it about a dozen times!
Sunday morning, I made a batch of banana nut waffles with my favorite multigrain mix. These nutritious waffles are sweetened with honey, and have a sneaky serving of ground flaxseed for fiber, omega-3, and cholesterol-lowering ‘good’ fat.
Half of this recipe is plenty for C and me, but I like to make extra waffles to freeze for quick pop-in-the-toaster breakfasts during the week.
These are extra-good with a thin spread of natural peanut butter or almond butter when they’re hot out of the iron. I warm a tablespoon or two of real maple syrup in a ceramic ramekin in the microwave for 20-30 seconds, and serve it on the side for dipping.
They were so delicious, I inhaled them before I remembered to photograph them for this post!
Multigrain Banana Nut Waffles
- 2 cups Arrowhead Mills Multigrain Pancake & Waffle Mix
- 2 eggs, beaten
- 2 tbs canola oil
- 2 tbs honey
- 4 heaping tbs ground flaxseed
- 1 1/2 cup milk of your choice
- splash of pure vanilla extract
- 1-2 ripe bananas, mashed
- about 3/4 cup chopped pecans or walnuts
1. Combine the first seven ingredients in a mixing bowl and stir, just until lumps disappear. 2. Fold the mashed banana and nuts into the batter. 3. Pour the batter into a hot waffle iron, about a 1/2 cup per waffle, for 3-5 minutes until browned and cooked through.