Honey-Flaxseed Waffles with Caramelized Bananas

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Honey-Flaxseed Waffles with Caramelized Bananas

Makes 12 4-inch squares

 

Soy times three, plus flaxseeds equals a very healthy

waffle.

 

3 Tbs. flaxseeds

1 1/4 cups unbleached all-purpose flour

1/2 cup soy flour

2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 cups plain soy yogurt or plain nonfat yogurt

2/3 cup plain soy milk or nonfat milk

1/4 cup honey

1 Tbs. vegetable oil

1 large egg yolk

2 large egg whites

4 large firm, ripe bananas

2 Tbs. sugar

1 Tbs. fresh lemon juice

1. Preheat oven to 200°F. Coat waffle iron with

cooking spray and preheat.

2. Place flaxseed in coffee grinder or blender;

process to measure 1/2 cup flaxseed meal. In large

bowl, whisk together flaxseed meal with all-purpose

flour, soy flour, baking powder, baking soda and 1/4

tsp. salt.

3. In medium bowl, whisk together soy yogurt, soy

milk, honey, oil and egg yolk. Add yogurt mixture to

flour mixture, whisking just until combined.

4. In small bowl, beat egg whites until they make soft

peaks. Gently fold into batter.

5. Ladle 2/3 cup batter (or amount recommended by

manufacturer’s directions for your waffle iron) into

waffle iron. Close lid and cook until waffles are

golden, about 3 to 4 minutes. Gently open lid and

remove waffle with fork. Serve immediately or transfer

to baking sheet and keep warm in oven. Repeat with

remaining batter, lightly coating iron with cooking

spray each time.

6. While waffles cook, peel bananas and cut into

1/2-inch-thick rounds. Transfer to medium bowl and

toss with sugar and lemon juice. Heat large nonstick

skillet over medium-high heat. Transfer bananas to

skillet and cook, flipping occasionally, until heated

through but still firm, 1 to 2 minutes. Top each

serving of waffles with 1/3 cup bananas.

 

PER Waffle: 185 CAL; 6 G PROT; 4 G TOTAL FAT (1 SAT.

FAT); 33 G CARB.; 18 MG CHOL; 133 MG SOD.; 2 G FIBER

 

 

 

 

 

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