Light and fluffy healthy banana waffles with a crispy exterior – sweetened with bananas and made with 100% whole wheat flour! Healthy enough for babies starting out on solids but delicious enough for the whole family to enjoy!
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 (very ripe) bananas
- 2 eggs, room temperature
- 1/3 cup melted coconut oil, slightly cooled
- 2 tsp pure maple syrup (optional)*
- 1 tsp vanilla extract
- 1 3/4 cups buttermilk*, room temperature
- Preheat your waffle maker while preparing the waffle batter.
- In a large bowl, combine the flour, baking powder, salt and cinnamon. In another bowl, mash the bananas with a fork until no large lumps remain. Whisk in the eggs and melted coconut oil (be sure your coconut oil isn’t too hot or it will cook your eggs). Add the maple syrup, if using, and vanilla extract, then slowly whisk in the room temperature buttermilk.
- Make a well in the middle of the dry ingredients, then pour in the wet ingredients. Use a large wooden spoon to stir together until just combined – do not over mix! Depending on the size of your waffle maker, use 1/3 – 2/3 cup batter per waffle and cook for 6-7 minutes, or until crispy. Keep the completed waffles in the oven at 195 F while cooking the rest. Serve warm!
Waffles are best enjoyed immediately, but can be kept at room temperature in an airtight container for 1-2 days, or frozen for up to 2 months. I like to put my room temperature waffles in the toaster for a few minutes to crisp up again, and if freezing, re-heat the waffles by heating up in an oven at 225 F for 10-15 minutes.
- To keep the waffles completely sugar-free for baby, skip the maple syrup; you can also split the batter into two bowls and add 1 tbsp maple syrup to one half.
- If you don’t have real buttermilk on hand, make your own by combining 2 tbsp lemon juice or vinegar to 1 3/4 cup milk. You can also do this with non-dairy milk!
Keywords: healthy banana waffles, banana waffles, whole wheat waffles