Banana Bread Waffles

banana bread waffle

If you believe everything you read or hear, National Pancake month is February, and IHOP’s National Pancake Day is March 4th (not during National Pancake Month?  Whatever IHOP…).  I love pancakes just as much as the next commercial establishment, but these waffles deserve a day all their own.  Instead of using those ripening bananas in a smoothie or bread, make a batch of these babies and freeze them*.  You’ll thank me later.

Banana Bread Waffles


  • 1/2 cup whole wheat flour
  • 1/3 cup oat flour (made by grinding rolled oats in a food processor)
  • 2 tsp ground flaxseed
  • 1/2 cup chopped walnuts (optional)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 ripe banana, peeled and mashed
  • 1 egg
  • 1/2 cup milk
  • 1 tsp safflower oil

Whisk first seven dry ingredients together in a medium bowl.

Add remaining ingredients and mix until smooth. Let sit while you heat up your waffle iron.

Make waffles according to your waffle iron's instructions-I own a waring, which uses about 1/2 measuring cup full of batter per waffle. Top with additional chopped walnuts.

This recipe makes 5-6 waffles.

*Freeze waffles in a single layer on cookie sheets lined with parchment paper.  Once frozen, reuse the parchment paper to stack them and store them in a freezer bag or container.  Reheat in oven or toaster oven at 350 degrees for about 10 minutes.

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