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Banana Hazelnut Waffles Recipe

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This recipe was created from my love of hazelnuts. My family loves these light, crisp waffles.—Karen Bomberger, Auburn, Alabama

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Banana Hazelnut Waffles Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 6 Servings

20 5 25

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flaxseed
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 cup milk
1/2 cup mashed ripe banana
2 tablespoons orange juice
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts
1-1/2 cups maple pancake syrup
1 tablespoon hazelnut Belgian cafe coffee drink mix
Sliced ripe bananas and hazelnuts, optional

Directions

In a large bowl, combine the flours, flax, baking powder and salt. In a large bowl, whisk the egg yolks, milk, banana, orange juice, butter and vanilla. Stir into dry ingredients just until moistened. Stir in hazelnuts.
In a large bowl, beat egg whites until stiff peaks form. Fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Meanwhile, in a small saucepan, combine syrup and coffee drink mix; heat through. Serve with waffles. Garnish with bananas and hazelnuts if desired. Yield: 12 waffles (1-1/2 cups syrup).

Nutritional Facts 2 waffles with 1/4 syrup (calculated without optional ingredients) equals 493 calories, 14 g fat (3 g saturated fat), 115 mg cholesterol, 431 mg sodium, 86 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Banana Hazelnut Waffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p32

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

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