Banana Cinnamon Waffles

I have been meaning to post this great waffle recipe which I adapted from Cooking Light. My son loves waffles and was begging me to make some. Of course he wants the white flour kind filled with chocolate chips and overloaded with syrup. Not exactly a healthy breakfast. So I went with a low fat banana waffle enriched with flax seed and whole wheat flour.

When my son saw me making these, he just pouted away. Both my kids are much happier when there is no whole wheat flour in sight. But once he tasted these, four waffles immediately disappeared from the plate. They were crispy on the outside and the banana made them sweet and extremely moist on the inside. I made a batch to stick in the freezer and they froze really well.

And how about the cute heart shape? I have had this heart waffle maker for 15 years now and it is still going strong. How many ways can you pile heart waffles? Enjoy your day!

Banana Cinnamon Waffles (Adapted from Cooking Light)

1 cup all-purpose flour

3/4 cup whole wheat flour

1/4 cup ground flax seed

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups low fat buttermilk

3 tablespoons butter, melted

2 large eggs, lightly beaten

1 large ripe banana, mashed

Cooking spray

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flax seed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana. Preheat a waffle iron. Coat iron with cooking spray. 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 steaming stops; repeat procedure with remaining batter.