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5 from 1 vote

Waffles, an old family recipe cleaned up

The making of this recipe takes me back to my childhood. Weekends generally featured my mom making us these waffles for us. The original recipe used white flour and I’ve made these whole grain waffles just as good (or at least I think so!)
When there are leftovers, we like to warm them up in the toaster.
Prep Time30 mins
Cook Time4 mins
Total Time34 mins
Cuisine: Traditional Recipes
Servings: 8 People
Calories: 237kcal
Author: Tara Wright



  • Preheat Waffle iron
  • In a large bowl, combine all four flours, baking powder, baking soda and cinnamon and mix until combined. Add cinnamon to taste­­--omitting it if desired.
  • In a mixer bowl, separate the egg whites from the yolks (reserve the yolks) and beat on high with a wire whisk attachment until egg whites form stiff peaks.
  • Mash or puree the banana to prepare for the next step. If you want banana chunks in the waffles, simply mash with a fork.
  • In a small bowl, combine the banana, 6 egg yolks and 1 tsp vanilla (optional) and 1/2 cup of Almond milk. Whisk with a small whisk or fork until combined.
  • In the large bowl of dry ingredients, pour in the egg mixture. Stir until combined, adding almond milk until the batter has a thick pancake batter consistency.
  • Add the 1/4 cup Olive Oil to the mixture and stir until just combined.
  • Next, add in the egg whites with a spatula­­--folding them in until just combined. The batter should be lumpy.
  • If required, use a non­-stick oil on your waffle iron. We use grapeseed oil or coconut oil.
  • Ladle in an appropriate amount of batter for your waffle iron. Our large iron holds one full ladle of batter. About 3/4 of a cup.
  • Cook until done in your waffle iron and then top with your favorite toppings.


You can make these gluten free by experimenting with different flours. One suggestion is 1 cup oat flour, 1/2 cup almond flour and 1/2 cup Millet flour.
Topping suggestions: Frozen or fresh berries warmed and mashed make a delicious topping. You can make a fruit salad topping with mangoes, pineapple and raspberries. Be creative!


Calories: 237kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 227mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 1.3mg | Calcium: 71mg | Iron: 1.9mg