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.
