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.
- 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.