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{No Sugar Added} Banana Waffles for Baby

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All of my recipes for “baby” can be enjoyed by the entire family, but these waffles in particular are sure to appeal to kids & adults alike.

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Sweetened only with ripe banana, these waffles are a breakfast choice you can feel good about giving your kiddos… but they’re so delicious that you’ll want to make enough for yourself as well.

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Leftovers freeze & toast beautifully, so make a big batch to last the week. I like to slightly undercook the waffles I intend to freeze so that when I toast them they’re perfectly soft inside and crisp outside.

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Lily LOVES these waffles; it’s one of the foods (along with cheese & pear) that I know she will eat whenever I offer it to her. They’re easy for her to grasp and eat herself, soft enough for her to break off small pieces and chew, and they are also portable with little mess.

As we draw closer to the notoriously picky toddler eating stage, I hope she continues to eat these waffles. They’re a cinch to make and so much healthier than store-bought frozen waffles.

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{No Sugar Added} Banana Waffles for Baby

by Lauren Zembron (adapted from Lauren’s Latest)

Prep Time: 10 minutes

Cook Time: 2-4 minutes

Keywords: breakfast banana

Ingredients (depends on waffle iron)

  • 1 1/4 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 egg (preferably organic), separated
  • 1 large overripe banana, peeled & mashed
  • 1 cup milk (I used organic 1%, but skim or nondairy would also work)
  • 3 Tbsp vegetable oil + more for greasing the waffle iron
  • 1/2 tsp pure vanilla extract

Instructions

Preheat waffle iron according to manufacturer’s instructions. Lightly grease with vegetable oil.

In a large mixing bowl, whisk together the flour, baking powder, salt, & cinnamon.

Form a well in the center of the dry ingredients and add in the egg yolk (reserve the egg white in a medium mixing bowl), mashed banana, milk, vegetable oil, and vanilla extract. Stir just until combined.

In the medium mixing bowl, beat the reserved egg white until stiff peaks form.

With a rubber spatula, very gently fold the beaten egg white into the batter.

Ladle 1/3-1/2 cup (depending on type of waffle iron) into the center of the preheated greased waffle iron. Cook according to manufacturer’s instructions.

Let cool to room temperature on an iron rack.

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