A healthy waffle that is as light and crisp as the original version that's been passed down to me by my mother. This recipe brings back many happy childhood memories! The yield here will vary by the size of your waffle maker. It makes us 8 to 10 large waffles with 4 squares each.
The making of this recipe takes me back to my childhood. Weekends generally featured my mom making us these waffles for us. The original recipe used white flour and I’ve made these whole grain waffles just as good (or at least I think so!)
When there are leftovers, we like to warm them up in the toaster.
- 1/2 cup Spelt Flour
- 1/2 cup Millet flour
- 1/2 cup oat flour (I grind this in our personal blender with the flat blade)
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp Baking Soda
- 1 - 2 tsp cinnamon (to taste)
- 6 eggs (separated)
- 1/2 cup Unsweetened Almond Milk (may need up to 1 cup)
- 1 Banana (ripe banana for banana flavor or unripe for mild flavor)
- 1/4 cup olive oil (optional)
- 1 tsp Pure Vanilla Extract (optional)
Preheat Waffle iron
In a mixer bowl, separate the egg whites from the yolks (reserve the yolks) and beat on high with a wire whisk attachment until egg whites form stiff peaks.
Mash or puree the banana to prepare for the next step. If you want banana chunks in the waffles, simply mash with a fork.
In a small bowl, combine the banana, 6 egg yolks and 1 tsp vanilla (optional) and 1/2 cup of Almond milk. Whisk with a small whisk or fork until combined.
In the large bowl of dry ingredients, pour in the egg mixture. Stir until combined, adding almond milk until the batter has a thick pancake batter consistency.
Add the 1/4 cup Olive Oil to the mixture and stir until just combined.
Next, add in the egg whites with a spatula--folding them in until just combined. The batter should be lumpy.
Ladle in an appropriate amount of batter for your waffle iron. Our large iron holds one full ladle of batter. About 3/4 of a cup.
Cook until done in your waffle iron and then top with your favorite toppings.