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Banana Waffles with Blueberries and Walnuts

November 9, 2017Breakfast, Recipes

Waffles make for a filling and tasty breakfast to start your day off right. Thanks to the whole-wheat flour and oats these waffles are high in fiber. Waffles are best eaten right after cooking so they keep their crispness. Gather a few friends or family members and enjoy a breakfast together. If you aren’t a fan of blueberries, you can always top your waffles with a different fresh fruit such as strawberries or chopped apples.


  • 1 medium banana
  • 1 large egg
  • 1½ cups milk
  • 1/4 cup canola oil
  • 1 tsp. vanilla extract
  • 3/4 cup white whole-wheat flour or whole-wheat pastry flour
  • 1/2 cup unbleached all purpose flour
  • 1/2 cup quick cooking oats
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • Cooking spray
  • 1/3 cup toasted, chopped walnuts
  • 2 cups of fresh blueberries


Preheat waffle iron. For golden brown waffles set browning control on medium. For crisper, darker waffles set browning control to higher setting.

In large mixing bowl, mash banana with fork. Add egg, milk, oil and vanilla extract and stir together. Add flours, oats, sugar, baking powder, cinnamon, nutmeg and salt. Stir together until just combined. Batter will be lumpy.

Spray both sides of waffle iron with cooking spray. Pour batter in center of waffle iron (amount will vary depending on waffle iron size; check manufacturer’s instructions for amount). Cook until waffle iron indicates waffle is done, about 3-5 minutes.

Remove waffle from iron and place on serving plate. Top waffle with walnuts and blueberries and serve.

Waffles are best served when made to order. Cooked waffles may be kept warm in oven or toaster oven set on 200 degrees F. Waffles will lose crispness upon holding. Freeze leftover waffles in plastic storage bag and reheat in toaster or toaster oven.

Makes 6 waffles.

Per serving (waffles): 302 calories, 16 g total fat (2 g saturated fat), 33 g carbohydrate, 9 g protein, 4 g dietary fiber, 405 mg sodium.

Recipe from the American Institute for Cancer Research.