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BANANA WALNUT WAFFLES
Classic waffle for a weekend brunch –
top with warm syrup.
Makes 8 waffles
2 cups (500 ml) unbleached flour
2 tablespoons (30 ml) granulated sugar
1 tablespoon (15 ml) baking soda
1/2 teaspoon (2 ml) salt
2 eggs, lightly beaten
6 tablespoons (90 ml) vegetable oil
1 cup (250 ml) vanilla yogurt, lowfat
3/4 cup (175 ml) whole milk
1 cup (250 ml) banana, mashed
1/2 cup (125 ml) walnuts, chopped
Combine flour, sugar, baking soda, and salt in a
mixing bowl and stir to combine. In a separate
bowl whisk together the eggs and oil and stir
into dry ingredients. Stir in yogurt. Add milk
and stir until mixture is a smooth batter. Stir
in banana and walnuts until incorporated. Let
batter rest 5 minutes before using. Preheat
your Cuisinart
®
Waffle Iron on setting #3.
When preheated, green indicator light will
illuminate. Pour 1/2 cup (125 ml) of batter onto
the centre of the lower grid. Allow batter to
spread toward edges for 5 seconds. Close lid
of waffle iron – green indicator light will turn off.
When green indicator light turns on again,
waffle is ready. Open lid and carefully remove
baked waffle. Repeat with remaining batter.
For best results, serve immediately.
Nutritional information per waffle:
Calories 334 • carb. 37g • pro. 8g •
fat 18g • sat fat 3g • chol 58mg • sod. 604mg •
calc. 95mg • fiber 1g
PUMPKIN WALNUT WAFFLES
For a change, you may substitute
dried cranberries, raisins or even mini
chocolate morsels for the walnuts.
Makes 9 waffles
1-3/4 cups (425 ml) reduced-fat milk
3/4 cup (175 ml) solid pack pumpkin
(not pumpkin pie filling)*
6 tablespoons (90 ml) vegetable oil
2 large eggs, lightly beaten
2-1/4 cups (560 ml) all-purpose flour
1/4 cup (50 ml) packed light brown sugar
4 teaspoons (20 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt
3/4 cup (175 ml) chopped walnuts
Place the milk, pumpkin, oil, and eggs in a
bowl. Stir to blend; reserve. Place the flour in
a large bowl. Crumble the brown sugar to
remove the lumps; add to the flour along with
the baking powder, cinnamon, baking soda,
and salt. Stir to blend. Add the liquid ingredi-
ents and whisk until smooth. Let batter rest
5 minutes before using. Preheat your Cuisinart
®
Waffle Iron on setting #3.
When preheated, green indicator light will
illuminate. Stir walnuts into batter. Pour 1/3 cup
(75 ml) batter onto the centre of the lower grid.
Allow batter to spread toward edges for 5 sec-
onds. Close lid of waffle iron – green indicator
light will turn off. When green indicator light
turns on again, waffle is ready. Open lid and
carefully remove baked waffle. Repeat with
remaining batter. For best results, serve imme-
diately.
*This is a little less than 1/2 of a 15-ounce
(425 g) can. Measure out 3/4 cup (175 ml) of
the remaining pumpkin and freeze to make
these at another time.
Nutritional Information per waffle:
Calories 307 • carb. 30g • pro. 8g •
fat 18g • sat fat 3g • chol 51mg • sod. 269 mg •
calc. 86 mg • fiber 2g
OATMEAL RAISIN WAFFLES
These waffles taste like an oatmeal
raisin cookie. They are delicious when
spread with apple butter.
Makes 6 waffles
3 tablespoons (45 ml) packed light brown
sugar
1-1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) oatmeal (regular rolled
oats, not quick oats)
2 teaspoons (10 ml) ground cinnamon
1-1/2 teaspoons (7 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1-1/2 cups (375 ml) buttermilk
2 large eggs, lightly beaten
6 tablespoons (90 ml) vegetable oil
(you may substitute unsalted butter,
melted and cooled)
1/2 teaspoon (2 ml) vanilla extract
2/3 cup (150 ml) raisins
Crumble the brown sugar to remove any lumps
and place in a medium bowl with flour, oatmeal,
cinnamon, baking powder, baking soda, and
salt. Stir to blend. Add buttermilk, eggs, oil, and
vanilla. Stir until well blended and smooth. Stir
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