Banana Waffles with Blueberries
These back to school banana waffles are soft, fluffy and made with whole-wheat
flour and oats that make them delicious and high in filling fiber. Whole grains
provide more fiber and phytonutrients than their refined counterparts. The oats
provide polyphenolic substances that can help reduce cancer-promoting
inflammation. Top with fresh blueberries and walnuts for a healthy start to your
1 medium banana
1 large egg (preferably organic cage free)
1½ cups organic milk (better still, raw milk and best of all raw goat milk)
1/4 cup extra virgin olive oil or melted coconut oil
1 tsp. pure vanilla extract
3/4 cup white whole-wheat flour or whole-wheat pastry flour (or use
1/2 cup unbleached all purpose flour (or use gluten free flour)
1/2 cup quick cooking oats
2 Tbsp. coconut sugar (or raw honey)
2 tsp. aluminum-free baking powder*
1 tsp. ground cinnamon
1 tsp. nutmeg
1/2 tsp. Himalayan pink salt
Extra virgin olive oil or coconut oil for griddle/pan
1/3 cup toasted, chopped walnuts
*Make your own aluminum-free baking powder with this easy recipe:
Aluminum-Free Homemade Baking Powder
1/4 cup raw honey
2 cups fresh blueberries
2 Tbsp. lemon juice
(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
1. Prepare Blueberry Sauce below.
2. Preheat waffle iron. For golden brown waffles set browning control on medium.
For crisper, darker waffles set browning control to higher setting.
3. In large mixing bowl, mash banana with fork. Add egg, milk, oil and vanilla
extract and stir together. Add flours, oats, sugar, baking powder, cinnamon,
nutmeg and salt. Stir together until just combined. Batter will be lumpy.
4. Lightly coat waffle iron with oil. Pour batter in center of waffle iron
(amount will vary depending on waffle iron size; check manufacturer’s
instructions for amount). Cook until waffle iron indicates waffle is done, about
5. Remove waffle from iron and place on serving plate. Top waffle with walnuts
and blueberry sauce and serve.
6. Waffles are best served when made to order. Cooked waffles may be kept warm
in oven or toaster oven set on 200 degrees F. Waffles will lose crispness upon
holding. Freeze leftover waffles in plastic storage bag and reheat in toaster or
1. In small saucepan over medium heat, warm honey, stirring until thin, about 2
minutes. Turn off heat and add blueberries and lemon juice. Let sauce sit until
ready to use.
Makes six 6½-inch waffles.
Per serving (waffles): 302 calories, 16 g total fat (2 g saturated fat), 33 g
carbohydrate, 9 g protein, 4 g dietary fiber, 405 mg sodium.
Makes 2 cups sauce; eight 1/4 cup servings.
Per serving (blueberry sauce): 54 calories, 0 g total fat (0 g saturated fat),
14 g carbohydrate, 0 g protein, <1 g dietary fiber, <1 mg sodium.
Original recipe (modified) and image source:
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