I’ve been on the hunt for healthier breakfast options, ones that will fill the kiddo up and keep him warm for a spell too. He’s recently accepted pancakes and waffles (at long last - hallelujah!) so these are definitely coming up soon on the menu.

These waffles can be made ahead of time and frozen - perfect for those necessitated, hurried mornings.  

Ingredients

• 1 stick butter
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1/2 cup quinoa flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tbsp ground ginger
• 2 ripe bananas (plus more for garnish)
• 3 eggs, separated
• 1/4 cup sugar
• 1 1/4 cup milk

Directions

Preheat your waffle iron. In a small saucepan, melt the stick of butter over medium-low heat and set aside.

Place the egg whites in the bowl of your mixer and beat on high, until the egg whites form stiff peaks. Gently scoop the egg whites out into another bowl. In a small bowl, mash the bananas with a fork, and then whisk in the sugar, eggs yolks, melted butter and milk. Set aside. Next, combine the remaining dry ingredients, flour, cornmeal, quinoa flour, baking powder, salt, and ginger in the bowl of your mixer. When the dry ingredients are combined, fold in the wet, mixing just until combined. Finally, gently fold in the egg whites with a spoon.

Heat the oven to 200 degrees and place a large platter inside. Spoon 1/3 cup per waffle onto your iron, and cook until the waffle is golden brown. Remove the finished waffles to  the oven to warm. Continue until all of the waffles are cooked.

Serve with soft butter, banana slices and warm maple syrup.

Source: Babble Family Kitchen