Power Waffles With Yogurt Bananas And Almonds Food

VEGAN BANANA ALMOND BUTTER WAFFLES

Vegan Banana Almond Butter Waffles image

Light and crisp yet hearty and full-of-flavor. Friends, meet my new favorite waffle.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 14

Ingredients

1 medium ripe banana
3 tablespoons almond butter
1 14-ounce can full-fat coconut milk
3 tablespoons dark brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Vegan butter
Banana slices
Almond butter
Pure maple syrup
Hemp seeds

Steps:

In a large bowl, mash together banana and almond butter. Whisk in coconut milk, brown sugar, and vanilla.
Set a sifter over the bowl. Add flour, baking powder, cinnamon, and salt. Sift into the wet ingredients.
Stir with a spatula until incorporated, but don't over-stir!
Cook according to waffle maker instructions.
Serve with assorted toppings!

EASY HEALTHY BANANA OAT WAFFLES

Easy healthy banana oat waffles image

These easy healthy banana oat waffles are the perfect breakfast recipe for busy mornings. Refined sugar free and full of goodness.

Provided by Alida Ryder

Categories Breakfast Brunch

Time 20m

Number Of Ingredients 11

Ingredients

1 cup rolled oats
2 medium bananas (chopped)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
pinch of salt (optional)
to serve
Fresh fruit of your choice
honey/maple syrup
peanut/almond butter
yoghurt

Steps:

Place all the batter ingredients in a blender and blend until smooth.
Heat a waffle maker/iron and pour in a few tablespoons of batter.
Cook until the waffles are golden brown and cooked through.
Carefully remove the waffles and serve with toppings of your choice.

Nutrition Facts : Calories 165 kcal, Carbohydrate 28 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 34 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

HEALTHY BANANA WAFFLES

Healthy Banana Waffles image

These banana waffles are crispy on the outside, fluffy on the inside, and packed with bright fruit flavor. They're great for meal prepping and quick grab-and-go breakfasts! My family loves them warm with a small pat of butter and generous drizzle of pure maple syrup, but I also enjoy them plain with fresh fruit on top. Leftover waffles will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze well, too!

Yield 12 waffles

Number Of Ingredients 11

Ingredients

2 ¼ cups (270g) Bob's Red Mill Organic Whole Wheat Pastry Flour or gluten-free* flour (measured like this)
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp coconut oil or unsalted butter, melted
2 large egg whites, room temperature
1 tbsp (15mL) vanilla extract
¾ (195g) mashed banana (about 2 extra large-see Notes!)
¼ cup (60mL) white vinegar
½ cup (120mL) unsweetened cashew milk
6 tbsp (90mL) water

Steps:

Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Add in the mashed banana, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn't spread much on its own!) Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.
FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside. (If waffles are frozen, don't thaw them! Just put them in the toaster oven straight from the freezer. They'll just take a little longer to cook.)

BANANA WAFFLES

Banana Waffles image

The most delicious waffles! Usually served as a snack or dessert. Also try them with Korean red bean paste instead of the banana, it's even better! I remember eating these while visiting Korea, and recreated the taste at home.

Provided by Jennifer Park

Categories Breakfast and Brunch Waffle Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 pinch ground nutmeg
1 cup 1% milk
1 egg
2 ripe bananas, sliced

Steps:

Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 47.3 g, Cholesterol 49.5 mg, Fat 2.5 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 606.2 mg, Sugar 10.5 g

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