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March 25, 2016

Banana Cinnamon Waffles

Nutrition Fact: March 25th is National Waffle Day! Waffles can certainly have a good nutritional content if prepared correctly. Waffles made with whole wheat flour, instead of white flour, are an excellent source of fiber and a healthy choice for your daily carbohydrate allotment.

Cook: 20 min

Makes 8 servings (serving size: 2 waffles)


1 cup all-purpose flour

½ cup whole wheat flour

¼ cup buckwheat flour

¼ cup ground flaxseed

2 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 ½ cups low fat/fat-free milk

3 tablespoons butter, melted

2 large eggs, lightly beaten

1 large ripe banana, mashed

Cooking spray


Lightly spoon flours into dry measuring cops: level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about ¼ cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

Nutrition Information per serving

Calories: 215cal, Fat: 7.4 g, Protein: 7.3 g, Fiber: 3.4 g, Sodium: 205 mg, Calcium: 133 mg, Iron: 1.9 mg

Adapted from:

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