TASTE
Banana confection not average waffles
| • | Purple reigns |
By Elaine Magee
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Q. I like making waffles on the weekend and I have to cook light for my family (long story). Do you have a waffle recipe that's different from your usual "white" waffle?
A. How about a banana buttermilk waffle recipe where you can add whatever nut you feel like — pecans, walnuts or macadamia nuts?
With the various and sundry ingredients like bananas, brown sugar, whole-wheat flour, cinnamon and vanilla, these waffles are anything but "white."
To keep it light, I took out the granulated sugar called for, switched from one stick of melted butter to 2 tablespoons of canola oil, replaced one of the yolks with egg substitute, and exchanged some white flour for whole-wheat flour.
I added in 1/4 cup lite pancake syrup to help replace some of the lost butter. But not to worry, I also cut the brown sugar from 1/2 cup to 1/4 cup.
These waffles freeze well in sealable plastic bags. Just pop them in the toaster for a hot, homemade breakfast on the go or snack.
The original recipe contained 429 calories, 21 grams of fat, 9 grams saturated fat, 113 mg cholesterol, and 2 grams of fiber per Belgian waffle.
NUTTY BANANA BUTTERMILK WAFFLES
Right after you mash your bananas in a medium bowl, immediately stir in the lemon juice to help keep bananas from turning brown.
Heat your Belgian waffle iron (a regular waffle iron can also be used). Add flours, brown sugar, baking powder, salt, cinnamon and nutmeg into a large bowl and blend well with a whisk. Add egg whites to mixing bowl and beat until stiff but not dry. Scoop the egg whites into a medium-sized bowl and set aside. In the mixing bowl (that just had the egg whites in it) add two of the egg yolks, egg substitute, buttermilk, canola oil, pancake syrup and vanilla and beat on low just until combined.
Add dry ingredients and the banana mixture to the mixing bowl with the buttermilk batter and beat on low just until combined. Gently stir in the nuts and fold in the egg whites.
After lightly coating the waffle plates with canola cooking spray, ladle the amount of batter recommended by the manufacturer onto the waffle grid (mine uses 3/4 cup). Close lid and bake until golden brown. Repeat with the remaining batter.
Makes about 8 Belgian waffles.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
