Banana Waffles

If you like light and crispy waffles, these aren’t for you.  These are rich, filling, and super satisfying after a good workout.  If you want them more light and crispy, you can separate the eggs and fold in the beaten whites at the end.

3 eggs

1 c milk

¼  c butter, melted

3 bananas, mashed

1 ½ c whole wheat pastry flour

1/3 tsp salt

2 tsp baking powder

Beat eggs in a bowl until thick.  Beat in milk and butter.  In a separate bowl, mix dry ingredients.  Sift into egg mixture and mix well.  Stir in bananas.  Adjust texture – should be thick but pourable (use milk to thin or flour to thicken).  Cook according to waffle iron instructions.

Serve with maple syrup.  No need for butter – they are rich enough without it!

Makes about 12 big waffles.

Tip for pancakes and waffles:  Freeze any leftovers (in a single layer or with something like parchment or clean milk bags in between layers).  To re-heat, toast in toaster.  This makes them crisper than the first time around.