Banana-Buckwheat Waffles with Banana-Walnut Syrup
Jump-start your morning with a hearty breakfast—these whole-grain waffles topped with banana-walnut syrup will do the trick. And they’re a snap to prepare, thanks to our organic banana-buckwheat waffle mix.
- 1 Tbs. unsalted butter, plus 6 Tbs. (3/4 stick) melted butter
- 3 bananas, peeled and sliced diagonally
- 1 cup walnuts, lightly toasted
- 1/2 cup maple syrup
- 1 tsp. orange zest
- 1 egg
- 1 cup plus 2 Tbs. milk
- 2 cups organic banana-buckwheat pancake and waffle mix,
lightly spooned into a measuring cup and leveled
In a large nonstick sauté pan over medium-high heat, melt the 1 Tbs. butter. Add the bananas and cook until browned underneath, about 2 minutes. Turn the slices over, add the walnuts, syrup and orange zest and toss to combine. Keep warm.
In a large bowl, whisk together the egg, milk and the 6 Tbs. melted butter. Whisk in the mix until just incorporated; do not overbeat. Let stand for 5 minutes.
Preheat a Belgian waffle maker according to the manufacturer’s instructions. Pour about 1/3 cup batter into each well and cook according to the manufacturer’s instructions. Serve the waffles immediately with the banana-walnut syrup. Serves 6.