From Monday to Friday there is an argument between me and my snooze button. In order to be in my office on time, I have to get up early at 5 p.m.

I literally set THREE alarms so I could respond to at least one of them. Strangely enough, I woke up at 5:45 a.m. that Saturday morning with no alarm and no hope of getting back to sleep.

Seriously not impressed.

So I decided to use this time to post a fun weekend recipe that I really want to share with you. I made them last weekend and I’ve been enjoying them ever since.

My dad gave me a Waffle maker for Christmas and I’ve been wanting to try it for weeks. After pinning a ton of new healthy waffle recipes, I finally found what I wanted to try. It contains a variety of flours including buckwheat, whole wheat, all-purpose flour, and ground flaxseed. This makes for a VERY hearty and delicious breakfast. One thing that makes me hesitant about pancakes and waffles is that they aren’t very filling…this recipe is the exception. The mashed bananas inside and the fresh bananas on top make it the perfect breakfast in my opinion.

Healthy banana cinnamon waffles

Out of Cooking light

For 8 people

INGREDIENTS

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 TBSP. Sugar
1 1/2 tsp. baking powder
1/2 tsp. Cinnamon
1/4 tsp. Salt
1 1/2 cups non-fat milk
3 TBSP. melted butter
2 large eggs, lightly beaten
1 large ripe banana, mashed + more for garnish (optional)
Cooking spray

INSTRUCTIONS

1. Lightly add flour to dry measuring cups; level with a knife. Combine flour, flaxseed and next 4 ingredients (with salt) in a medium bowl and stir with a whisk.

2. Combine milk, butter and eggs and mix with a whisk.

3. Add the milk mixture to the flour mixture and stir until well combined.

4. Fold in the mashed banana.

5. Preheat a waffle iron. Coat iron with cooking spray. Pour about 1/4 cup of batter per centimeter of waffle onto the hot waffle iron and spread the batter all the way to the edge.

6. Cook for 3 to 4 minutes or until steaming stops; Repeat the process with the remaining dough. Note: This recipe makes a batch of waffles. Actually a stack of FOUR large Belgian babies. I recommend half a waffle per serving. This depends on your waffle iron.

7. Slice a banana to use as a garnish. I also sprinkled them with a touch of cinnamon sugar and finally added sugar-free maple syrup.

Per 1/2 waffle portion (without banana or sugar-free syrup)

CAL 181; Carbohydrates 30g; SAT FAT 1 g; FAT 5g; PROT 7g; FIB 3g; SUG 7g

WW points+: 5 ; WW Smart Points: 6

After devouring my portion, I realized I still had a huge stack of waffles to deal with. Since I wasn’t cooking for my seven closest friends, I decided to freeze the leftovers.

I ate one of the frozen waffles this week and it was AWESOME even after spending the week in the freezer. Although I had to toast them longer than your average frozen waffle, the taste and quality far exceeded any frozen waffle I’ve ever eaten. I highly recommend giving these a try…and I look forward to more experiments with my waffle maker in the coming months!