Steve Cohen
Recipe information
Yield
Servings
Ingredients
2
1/2 cups warm light soy milk* or nonfat milk (105°F. to 115°F)
1
/4 cup minced crystallized ginger
2
tablespoons sugar
1
teaspoon dry yeast
1
1/2 cups unbleached all purpose flour
1
cup buckwheat flour**
1
cup old-fashioned oats
2
teaspoons ground cinnamon
1
teaspoon salt
6
large egg whites, beaten to blend
6
tablespoons (3/4 stick) unsalted butter, melted, or vegetable oil
2
teaspoons baking powder
1
cup plain low-fat yogurt
6
bananas, sliced
Honey or pure maple syrup
3
/4 cup sliced almonds, toasted
Need to make a substitution?
Preparation
Step 1
Mix first 4 ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix both flours, oats, cinnamon and salt in large bowl. Add yeast mixture; stir to blend (batter will be thick). Cover and chill at least 1 hour or overnight.
Step 2
Preheat oven to 200°F. Preheat Belgian waffle iron according to manufacturer's instructions. Mix egg whites, melted butter and baking powder into batter. Spoon 1 cup batter onto iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in oven. Repeat, making 6 waffles total.
Step 3
Place waffles on plates. Top with yogurt, bananas, honey and almonds.