Slightly sweet and nutty banana waffles that are crispy on the outside, fluffy on the inside, and perfect for your weekend!
Whole Wheat Banana Waffles
- Servings: 1 waffle
- Yield: 8 small square waffles
- Prep Time: 15 min
- Cooking Time: 15 min
- 1 ½ cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- Pinch nutmeg
- ½ teaspoon sea salt
- 2 tablespoons pure maple syrup
- ⅔ cup milk of choice (I used almond milk)
- 1 large egg
- ¼ cup melted coconut oil (or another neutral oil if you prefer)
- ¾ cup mashed ripe banana (about 2 medium bananas)
- Pecans and sliced banana, for topping (optional)
- Preheat waffle maker to highest setting, and preheat oven to 250 degrees F.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In a medium bowl, mash the bananas and then whisk in egg, milk, and maple syrup until evenly blended. Slowly pour in coconut oil while whisking constantly, until fully combined.
- Pour wet ingredients into dry and fold together until no visible flour lumps remain (there may be a couple tiny ones). Do not over-mix! The mixture will be thick.
- Pour batter onto heated waffle iron and cook according to manufacturer's directions. I poured enough that it covered the center and most of the surface area of each waffle plate.
- Once the iron stops steaming and the waffle is golden brown, remove to a cooling rack. Place the waffles side by side, not on top of each other (to retain crispness), and keep warm in the oven while the rest of the waffles cook.
- Top with sliced banana, nuts, and maple syrup - or your preferred toppings!
Store leftover waffles, wrapped individually in plastic wrap, in the freezer. To reheat, simply place frozen waffles in the toaster like your own homemade Eggo waffle!