The iron, albeit rather old, worked out great and the waffles did not stick - not even the first batch! The recipe listed below is a little fine tuned to suit my taste, since I often like to eat them dry - so some more cinnamon and more sugar was needed. All in all, they were a snap to make and now we have waffles for the rest of the week. I just froze them individually. They have a texture similar to Nutri-gran waffles but with more flavor and heartiness that fill you up. One is just enough for me in the morning.
A baby waffle made from the last of the batter.
Bannana Cinnamon Waffles
Makes 12 waffles
Adapted from Cooking Light
Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flaxseed - grind in coffee grinder
3-4 tablespoons sugar
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray
Instructions
Spoon flours into dry measuring cups and level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended (don't over mix). Fold in mashed banana.
Preheat a waffle iron. Coat iron with canola oil from your Misto (don't use Pam or other bottled stuff - it will gunk up your iron). Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until golden Remove waffles by gently lifting the edges with a fork and then pulling the rest with your fingers. Respray the iron plates and repeat procedure with remaining batter.
Nutritional Information
Per two waffles:
Calories:215 (31% from fat)
Fat:7.4g (sat 3.3g,mono 1.9g,poly 1.4g)
Protein:7.3g
Carbohydrate:31.1g
Fiber:3.4g
Cholesterol:65mg
Iron:1.9mg
Sodium:205mg
Calcium:133mg
