We LOVE waffles in our house. And I especially love them when all I need to do is pull them out of the freezer and pop them into the toaster. I'll make a big batch every few weeks and we'll eat them fresh for breakfast and then freeze the leftovers. Then every couple of days I can give my boys a nice hot breakfast without actually having to cook :) These are especially great for when we are rushing to get somewhere in the morning because they can be eaten mess-free in the car. Always a plus in my book!
- 1 1/2 cups whole wheat flour (I use King Arthur's White Whole Wheat)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp wheat germ/ground flax seeds
- 1/2 cup chopped pecans
- 3 egg whites
- 1 1/4 cups skim milk
- 3/4 tsp almond extract
- 2 Tbsp olive oil
- 2-3 very ripe bananas, mashed
ONE: Preheat the waffle iron. In a large mixing bowl, combine flour, baking powder, salt, wheat germ/ground flax seeds, and pecans.
TWO: In a separate bowl, whisk together the egg whites, milk, almond extract, oil, and mashed bananas until well blended.
THREE: Pour the egg mixture into the flour mixture and stir until just blended.
FOUR: For each waffle, lightly mist the waffle iron with cooking spray and pour 1/4 cup of batter onto each grid, spreading it out to mostly cover the grids. Close the iron and cook about 4 minutes or until lightly browned. (You may need to do more or less batter depending on your brand of waffle iron. You want to use just enough that the grids are covered with a thin layer. If you do too much, it will spill over and stick to the sides and pull the waffle apart into a big mess when you open it. Not that I speak from experience or anything....)
Freeze leftovers using the tray freeze method to feed your freezer stash. We reheat ours in the toaster oven but you could also use a toaster, microwave, or regular oven.
Per waffle - 120 Calories (45 Calories from Fat), 5g Fat, 0.5g Saturated Fat, 0mg Cholesterol, 99mg Sodium, 16g Total Carbohydrates, 1.5g Dietary Fiber, 4g Sugars, 3.4g Protein, 1% DV Vitamin A, 3% DV Vitamin C, 8% DV Calcium, 5% DV Iron