These waffles are a great breakfast or brunch entree for parties. They can be made ahead of time and reheated just before serving. For an even prettier presentation, garnish each serving with a slice of grilled banana and a sprig of mint.
- For the Syrup:
- 2 tablespoons cherry or berry jam
- 2 tablespoons maple syrup
- 3/4 teaspoon frounceen orange juice concentrate, undiluted
- For the Waffles:
- 2 medium ripe bananas, mashed
- 1 1/2 teaspoons corn oil
- 1/4 cup egg whites
- 3/4 cup low-fat (2 percent) milk
- 1 teaspoon vanilla extract
- 3/4 cup whole-wheat flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
4 teaspoons toasted and chopped walnuts
FOR THE SYRUP:
Combine all the ingredients for the syrup, mix well, and set aside. Preheat a waffle iron.
FOR THE WAFFLES:
Combine the bananas, corn oil, egg whites, milk and vanilla in a bowl and beat until blended. Add the flours, baking powder and salt and mix well.
Spray the hot waffle iron with non-stick cooking spray. Spoon 3/4 cup of the batter onto the center of the waffle iron. Cook until a golden brown, or until it stops steaming. Repeat with the remaining batter.
Halve each waffle and top each half with 1 tablespoon of syrup and 1 teaspoon of toasted walnuts.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
279 calories; 5g total fat; 3mg cholesterol; 255mg sodium; 53g carbohydrates; 5g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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