I made these waffles the other day to introduce my children to waffles that are more nutritious than the standard waffle. They are sweet, crunchy and a nice compliment to breakfast. My daughter requested a “pinkalicious sauce” so I made a strawberry sauce to go with it. This batter makes a lot of waffles so check out my waffle sandwich in next weeks post. Being a lover of Cooking Light, I got this recipe directly off their website here.
I modified it slightly. Here is how I made it:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons of light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups low fat milk
3 tablespoons yogurt butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
1/2 box of strawberries (around 4-5 large strawberries)
1 tablespoon of raw sugar
1 tablespoon of water or lemon juice.
1. Mix the dry ingredients together (flours, flaxseed, spices, salt).
2. Mix wet ingredients together (milk, butter, egg).
3. Gently fold in banana.
4. Preheat waffle iron. Bake until done (depending on your waffle maker)
5. While the waffle is cooking, combine strawberries with sugar and liquid (either water or lemon juice) in a saucepan over medium heat. Cook for 4-5 minutes or until syrupy. Pour into food processor and blend until smooth. Serve with waffle.