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–+ servings

Banana Waffles / Eggless Whole Wheat Banana Waffles

By Jigna
These waffles are light and crispy. It is hard to believe that these fluffy and moist waffles are made with 100% whole wheat flour.
4.50 from 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Diet Eggless, Healthy, Vegetarian
Servings 10 Waffles

Video

Ingredients
  

  • 3 cups whole wheat flour
  • 4 teaspoon baking powder
  • 1 teaspoon Salt
  • 2 cups warm milk + 1 cup milk
  • ½ cup extra light olive oil ((or other oil like sunflower, canola, vegetable))
  • 2 teaspoon pure vanilla extract
  • 2 large or 4 small overripe bananas diced

Instructions
 

  • Pre-heat your waffle iron while you prepare the batter.
  • Whisk whole-wheat flour, baking powder, and salt together until well combined. Set aside.
  • Place diced bananas into the blender and add 1 cup of milk. Blend it into a smooth puree.
  • Now take this banana puree into a large mixing bowl. To this, add 2 cups of warm milk, oil, and vanilla. Mix well.
  • Add flour mixture gradually to the wet mixture and mix until just combined.
  • Do not overmix; if the batter is a little lumpy, it is fine.
  • Pour the batter into the preheated waffle iron. Cook the waffles as directed in the instructions of your waffle iron.
  • Serve the eggless whole wheat banana waffles with your choice of toppings.

Serving Suggestions

  • Serve the banana waffles with maple syrup and banana slices.
  • You can also serve it with honey or agave syrup instead of maple syrup.
  • Top the waffles with a dollop of whipped cream and some fresh berries.
  • For a dessert treat, top the waffles with sweetener and vanilla ice cream.

Storing and Freezing The Waffles

  • Store the waffles in an air-tight container and refrigerate for up to 3 days. Then when you want to have it, warm it in the toaster, top with the desired toppings, and enjoy!
  • You can also easily freeze the waffles for up to 3 months. After making the waffles, allow them to cool completely. Then place them in the freezer bag or container and freeze the waffles. When ready to eat, take out as many you want, warm in the toaster, and enjoy!

Notes

  1. I have used white whole wheat flour, which has the same exact nutritional values as whole wheat flour. The only difference is that it is made from white soft wheat, making the flour pale in color and mild in nutty taste. But you can use the regular whole wheat flour. Also, you can swap half of the whole wheat flour with the all-purpose flour.
  2. If you like your waffles very sweet, you can add 2-3 tablespoon of sugar to the batter.
  3. Do not overmix the batter; otherwise, waffles will come out dense and chewy.
  4. You can make these waffles in a big batch and freeze them for up to 3 months.
  5. You can add some ground cinnamon or nutmeg and mix it with the dry ingredients for more flavor.
  6. For a banana chocolate treat, add some chocolate chips to the batter.
  7. If you want to reheat the waffles, simply toast them like a bread slice, and serve.

Nutrition (Approximate Values)

Calories : 272kcalCarbohydrates : 34gProtein : 7gFat : 13gSaturated Fat : 3gPolyunsaturated Fat : 2gMonounsaturated Fat : 8gCholesterol : 5mgSodium : 424mgPotassium : 281mgFiber : 4gSugar : 6gVitamin A : 97IUVitamin C : 2mgCalcium : 163mgIron : 2mg
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