Banana Nut Waffles are a healthy treat for breakfast or brunch. Naturally sweetened and made with whole wheat flour, these are easy to make with just a few simple ingredients.
Mix the dry ingredients: Add the flour, cornstarch, baking powder, cinnamon and salt to a bowl. Stir very well until mixed.
Mix the wet ingredients: In a large measuring jug, whisk together the egg YOLKS, buttermilk, mashed banana, oil, maple syrup and vanilla extract until smooth.
Beat the egg whites: Beat the egg WHITES in a clean bowl with electric beaters until stiff peaks form.
Make the batter: Pour the wet ingredients into the bowl with the dry ingredients and stir just to combine. Add the beaten egg whites and carefully fold in just until incorporated. Fold in the chopped nuts. Do NOT overmix, or the waffles will be dense.
Bake waffles: Preheat your waffle iron on medium-high. Lightly grease and bake waffles according to your manufacturer's instructions. I use about ¼ cup of batter per waffle, and I scoop it with a cookie scoop to make less of a mess.
Serve the waffles hot right out of the waffle iron - that's when they're the crispiest!
Notes
To freeze: Place the waffles in a single layer on a lined baking sheet. Freeze for about an hour or until firm. Pack into freezer bags and label with the name and the date. Freeze for up to three months.To reheat: No need to defrost! Heat in a toaster straight from the freezer in bursts until hot and crispy. To reheat in the oven, place the waffles on a rack and bake at 360°F for 5-10 minutes, or until hot and crispy.