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Banana Hazelnut Waffles

 Banana Hazelnut Waffles
This recipe was created from my love of hazelnuts. My family loves these light, crisp waffles.—Karen Bomberger, Auburn, Alabama
6 ServingsPrep: 20 min. Cook: 5 min./batch

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 McCormick® Pure 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;

2 of 2

Banana Hazelnut Waffles (continued)

Directions (continued)

  • 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.