Total Time
15mins
Prep 10 mins
Cook 5 mins

Another delicious recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. I've only prepared these waffles once, but next time I might add pecans or walnuts to the batter. The original recipe calls for ground poppy seeds so instead I used a pestle and mortar to lightly crush the poppy seeds to release the flavor. I'm always looking for a way to use up older bananas.

Ingredients Nutrition

Directions

  1. Preheat the waffle iron.
  2. In a large bowl, stir together both flours, the poppy seeds, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, stir together the buttermilk, banana, egg yolks, butter,.
  4. and vanilla extract.
  5. In a clean bowl, using clean beaters, beat the egg whites until stiff.
  6. Stir the liquid ingredients into the dry ingredients until just combined.
  7. Fold in the egg whites carefully, Gently mix in nuts if desired.
  8. Grease the waffle iron and spread batter onto it. (How much batter depends on the size of the waffle iron.) Cook until the iron no longer steams, about 5 minutes.
  9. Add favorite toppings. I sprinkled on powdered sugar and drizzeld strawberry syrup on the waffle. Serve with nuts on top, too.

Reviews

(1)
Most Helpful

I tried this recipe because I had some buttermilk and ripe bananas to use up. What a treat! The waffles bake up as light as a feather and I got exactly how many the recipe said I would so we have leftovers for our weekday breakfast. The only changes I made were to use canola oil instead of melted butter and I used 3/4 cup pasteurized egg whites, half of which I beat up to fold into the batter. Otherwise, I made the recipe as written. I served the waffles with maple syrup but my husband put some fresh blackberries and raspberries on his. I will definitely make these waffles again!

Irmgard July 16, 2006

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