These waffles are a tasty way to start the day or end a meal. They can be served with maple syrup, honey, or preserves and can be frozen and reheated in the oven, microwave, or toaster.
The batter (A liquid or semiliquid mixture, as of flour, milk, and eggs, used in cooking) also works well for pancakes, and is especially tasty when you add small berries (blueberries, marionberries, raspberries, blackberries, loganberries, etc.) to the mix.
- 1 ripe banana, mashed
- 2 cups water
- 1/2 cup uncooked oatmeal
- 1 1/2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- vanilla extract to taste (optional)
Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Waffles: Cook on a waffle iron, according to the manufacturer’s instructions. Pancakes: Pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)
Serve for breakfast or dessert; add margarine and top with sweet syrups, fruits, or preserves. Great with coffee.