Recipes

INGREDIENTS:

• 1 cup whole-wheat pastry flour
• 1/2 cup spelt flour
• 1/2 cup medium or fine ground cornmeal
• 2 tbsp Sucanat
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 fresh large egg whites
• 1/4 tsp cream of tartar
• 2 cups low-fat buttermilk
• 1 tbsp safflower oil
• Olive oil cooking spray
• 3 to 4 semi-ripe bananas, sliced (2 cups)
• 7 tbsp pure maple syrup

INSTRUCTIONS:

1. Preheat broiler to high and position oven rack 8 to 10 inches from heat source. In a large bowl, whisk together both flours, cornmeal, Sucanat, baking powder, baking soda and salt. (TIP: To measure, lightly spoon flour into a measuring cup without shaking cup or packing down flour; level with flat edge of a knife.)
2. In a large, clean bowl (preferably stainless steel), combine egg whites and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form; set aside. Add buttermilk and oil to flour mixture and stir until just moistened. Add half of egg whites and gently fold into batter until just a few white streaks remain (do not over mix). Repeat with remaining egg whites. Set aside.
3. Preheat waffle iron. Line a baking sheet with foil and coat with cooking spray. Spread banana on sheet in a single layer and mist with cooking spray. Broil until edges are golden brown, 4 to 5 minutes, reducing broiler temperature to low if browning too quickly.
4. Mist waffle iron with cooking spray, add 1/2 cup waffle batter and cook according to manufacturer’s directions. Repeat with remaining batter, misting iron with cooking spray before each waffle. Serve immediately, topping each waflle with about 1/4 cup bananas and 1 tbsp maple syrup.