Serves 2

These banana bread waffles are probably a tad better for you than the toaster ones – I made them using spelt flour and oat flour, as well as throwing in a bit of ground flaxseed. The mashed banana in the batter meant that I didn’t have to use a bunch of oil in them and they still turned out crisp on the outside with a fluffy center.

Then I doubled the waffley goodness by gliding a buttery knife over the hot waffles – just enough to moisten them a little so that the cinnamon-sugar I then sprinkled on would stick.

It’s a healthy compromise – whole grains, low sugar, low fat waffles - but then you get to put cinnamon-sugar on them and make them taste like doughnuts. They’re also incredibly easy to make.

Ingredients (for 2 waffles)

1/2 cup (60 g) spelt flour (you can sub whole wheat flour if preferred)

1/3 cup (30 g) oat flour (made by blending oats in a food processor)

2 tsp ground flaxseed (this is optional)

1/4 tsp ground cinnamon

1/4 tsp salt

1 1/2 tsp baking powder

1 tsp vanilla extract

1 ripe banana, peeled and mashed

1 egg

1/2 cup (125 ml) milk

1 tsp vegetable oil

For the cinnamon-sugar

1 tbsp butter

2 tbsp superfine (caster) sugar

1 tsp ground cinnamon


Stir together the first 6 ingredients in a large jug. Add in the vanilla, banana, oil, milk and egg and stir together with a fork until smooth. Leave it to sit whilst you heat up your waffle iron.

Scoop the batter into the waffle iron - about 1/3 cup - and cook according to the waffle iron's instructions until golden brown.

Stir together the 1 tsp of ground cinnamon into the superfine sugar. Use a knife to lightly swipe the waffles, hot from the waffle maker, with butter then sprinkle with the cinnamon-sugar.

Izy Hossack is the author of Top With Cinnamon: Stylish Sweet and Savoury Recipes

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