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Banana Waffles with Peanut Butter Maple Syrup | Letty's Kitchen
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Banana Waffles with Peanut Butter Maple Syrup

Yummy, crisp whole grain banana waffles with to-die-for peanut butter maple syrup--you will love to bake them, pop them in the freezer, and toast them when you feel like waffles, but don't have the time. Makes 8 (7 1/2-inch) waffles.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 8 waffles.
Calories: 321kcal

Ingredients

For the Waffles:

  • 2 cups whole wheat flour (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 2 ripe bananas , mashed (about 2/3 cup)
  • 1 cup non-dairy milk (see notes)
  • ¼ cup avocado or grapeseed oil
  • 1 teaspoon vanilla extract

Peanut Butter Maple Syrup:

  • ¼ cup peanut butter
  • ½ cup pure maple syrup

Instructions

The Waffles:

  • Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. In a large bowl, using an electric mixer, whip the eggs until they have doubled in size. Add the mashed banana and whip another minute.
  • Make a well in the center of the dry ingredients and stir in the milk, oil, and vanilla, all at once. Mix until just combined, and then fold in the banana mixture.
  • Cook the waffles according to the waffle iron manufacturer’s instructions. (see notes) If you plan to freeze them, leave slightly underdone.

Syrup:

  • Whisk the peanut butter and maple syrup together in a small saucepan over low flame.

Notes

  • Becky's recipe call for all-purpose flour. I subbed in whole wheat flour.
  • Becky's recipe calls for 1 tablespoon sugar, which I omited.
  • Becky's recipe calls for whole milk, I used non-dairy coconut milk.
  • ½ cup batter cooked for just under 2 minutes turns out perfect waffles.
  • The original recipe says this makes 12 waffles. I got 8.
  • Freeze: Let the waffles cool, then lay out on a baking sheet lined with a silicone mat or parchment paper. Freeze. Once frozen, transfer to a gallon-size resealable plastic bag.

Nutrition

Calories: 321kcal | Carbohydrates: 44g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 419mg | Fiber: 4g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 4.7mg | Calcium: 108mg | Iron: 1.7mg