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RECIPES/Breakfast
Banana Walnut Waffles

                                    Classic waffle for a weekend brunch.

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Recommended Servings
Makes 4 full waffles (16 waffle wedges)
COOKING
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INGREDIENTS

2          cups unbleached, all-purpose flour


2          tablespoons granulated sugar


1          teaspoon baking powder


½         teaspoon baking soda


½         teaspoon kosher salt


2          large eggs, lightly beaten


1⁄3       cup grapeseed or vegetable oil


1          cup low-fat vanilla yogurt (or you can use plain yogurt – if doing so, stir 1 teaspoon pure vanilla extract into the yogurt)


¾          cup buttermilk


1          cup mashed banana (about 2 medium bananas)


½          cup toasted, chopped walnuts

Instructions

1.  Combine all dry ingredients in a large mixing bowl. Add the eggs and oil and whisk until blended. Stir in the yogurt and then the but- termilk until mixture is smooth. Stir in banana and walnuts until incorporated. Let batter rest 5 minutes before using.


2.  Preheat the Cuisinart®  Waffle Maker to desired setting (a tone will sound when preheated).


3.  Pour 1 heaping cup of batter onto the cen- ter of the lower grid of the preheated waffle maker; spread evenly using a heatproof spatula. Close cover of waffle maker. When tone sounds, waffle is ready. Open cover and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.

RECIPE FACTS

Servings: Makes 4 full waffles (16 waffle wedges)

Nutritional information per serving

Nutritional information per waffle wedge:

Calories 160 (43% from fat)• carb. 19g • pro. 4g • fat 8g

          • sat. fat 1g • chol. 24mg • sod. 162mg calc. 51mg • fiber 1g

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