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Banana Hazelnut Waffles

Source of Recipe

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Banana Hazelnut Waffles

Adapted from Taste of Home's Holiday & Celebrations Cookbook Annual 2009
Not yet rated.
Prep: 20 min. Cook: 5 min./batch
Yield: 12 waffles (1-1/2 cups syrup).

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

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
• 2 eggs, 'separated'
• 1/4 cup egg substitute
• 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
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• Sliced ripe bananas and hazelnuts, optional

Directions:
1. 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.

2. 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.

3. Meanwhile, in a small saucepan, combine syrup and coffee drink mix; heat through. Serve with waffles. Garnish with bananas and hazelnuts if desired.

2 waffles with 1/4 syrup (calculated without optional ingredients) equals 493 calories, 14 g fat (3 g saturated fat), 97 mg cholesterol, 431 mg sodium, 86 g carbohydrate, 4 g fiber, 10 g protein.