Kids love pancakes and waffles for breakfast, especially when they are served with maple syrup and whip cream. However, traditional pancakes and waffles are often void of any whole grains or ingredients that would give them a place on our Top 5 Healthy Breakfast Ideas so we set out to makeover these breakfast favourites.
Our Oatmeal Pancakes are already a huge hit with my kids and all their friends who stop by for breakfast, so we’ve borrowed a few key ingredients to jazz up our waffles.
The best Fathers Day gift we ever bought my husband was a waffle maker. He has become the King of the Breakfast Waffle on the weekends. These waffles are now the expected breakfast of the many girls we have for sleepovers and the only breakfast that will do on their birthdays. He has altered the standard white flour, sugar and egg recipe over time to make it 100% whole wheat healthy and the kids have never noticed the difference.
The best part is he doubles and often triples this batch so we end up with lots of left overs that we can freeze and the kids pop in the toaster on school mornings.
Next time you are in the mood for waffles, skip the frozen boxed kind and make your own. I’m betting this whole wheat and banana version will become a family favourite.
Whole Wheat Banana Waffles
2 cups whole wheat flour
6 tsp baking powder
2 tbsp sugar
½ tsp salt
2 cups milk
8 tbsp extra virgin olive oil
1 tbsp vanilla extract
4 eggs separated
2 bananas mashed – fresh or frozen
Mix first 4 dry ingredients & set aside. Mix milk, vanilla, oil and egg yolks together. Add to dry. Add bananas & chocolate chips. Beat egg whites until fluffy and almost peaks, fold into mix flour mixture and pour by the scoopfuls into hot greased waffle maker. Makes 16 waffles.
Serve with sliced fruit and maple syrup.
Freeze leftovers to pop in toaster for healthy school morning breakfast.