Power Waffles with Yogurt, Bananas and Almonds
Hearty and nutritious Belgian waffles made with a blend of all-purpose and buckwheat flour, oats, and crystallized ginger. Topped with yogurt, fresh bananas, honey, and toasted almonds for a protein-rich breakfast.
Ingredients
- •2½ cups soy milk
- •¼ cup minced crystallized ginger
- •2 tablespoons sugar
- •1 teaspoon dry yeast
- •1½ cups all purpose flour
- •1 cup buckwheat flour
- •1 cup old-fashioned oats
- •2 teaspoons ground cinnamon
- •1 teaspoon salt
- •6 large egg whites
- •6 tablespoons unsalted butter
- •2 teaspoons baking powder
- •1 cup plain low-fat yogurt
- •6 whole bananas
- •to taste honey
- •¾ cup sliced almonds
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Cooking Instructions
- 1.
Mix first 4 ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix both flours, oats, cinnamon and salt in large bowl. Add yeast mixture; stir to blend (batter will be thick). Cover and chill at least 1 hour or overnight.
70 min
- 2.
Preheat oven to 200°F. Preheat Belgian waffle iron according to manufacturer's instructions. Mix egg whites, melted butter and baking powder into batter. Spoon 1 cup batter onto iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in oven. Repeat, making 6 waffles total.
30 min
- 3.
Place waffles on plates. Top with yogurt, bananas, honey and almonds.
5 min
