Suzanne and I made these during our Freezer Cooking session. I only have 3 left in my freezer so I made up another batch tonight. I think it's safe to say that we really enjoy these around my house. :) The recipe is adapted from Cooking Light and I have made it with all milk and 1/2 milk, 1/2 buttermilk. I think I like it even better with buttermilk in it. To freeze, just let cool and put in freezer bag. Pop in toaster while frozen and enjoy!
Banana-Cinnamon Waffles (Makes 10-12 regular sized waffles)
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups milk (or buttermilk)
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.