Don't pay in pounds because you want a delightfully decadent brunch! These waffles are also delicious topped with low-fat ricotta and fresh berries.
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
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.)
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.
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.
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 waffle with about 1/4 cup bananas and 1 tbsp maple syrup.
Serving Size: 1 waffle, 1/4 cup banana slices, 1 tbsp maple syrup
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
If you think your oatmeal has no place in the cold breakfasts of warm summer mornings, pull it back out! Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.