Waffle Bananas Foster

In celebration of  National Frozen Food Month, I wanted to share a fun way to dress up the typical “Bananas Foster” to make it even more fabulous and kid-friendly: Waffle Bananas Foster. Start by using Kellogg’s Homestyle Eggo Waffles to create a dessert your family will love. In honor of National Frozen Food Month, head over to Easy Home Meals Sweepstakes page for a chance to win $10,000. All you need to do is enter your name and address (it’s that easy :)) Also, be sure to check out Easy Home Meals for more fabulous recipes and tips using frozen foods. People ask me all the time, “Are frozen foods really better?”

Here are 12 reasons why they are:

1. Availability

2. Convenience
3. Economical and Value
4. Food Safety
5. Prepared by expert chefs
6. Labeling (you know what your getting)
7. Longer Storage
8. No Waste
9. Nutrition
10. Quality
11. Taste
12. Variety
This post is sponsored by Easy Home Meals, but all opinions are my own.

Low-Fat and Healthy Buttermilk Waffles

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I have a tradition that I make homemade waffles for my three children every weekend. Even my daughter, Leigh, who is 9, is a master at making waffles. When we have spend the night company, the guests are so impressed and always asking for seconds. To be honest, I developed this light recipe originally for adults (trying to eat right) using non-fat buttermilk, a touch of wheat germ and only 1 egg. Each waffle is less than 100 calories, 3 grams of fat and under 15 grams of carbohydrates so you can feel guiltless having a waffle for breakfast when you’re trying to shed off pounds.

 

Low-Fat Buttermilk Waffles

Prep: 15 minutes

cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

1 cup all-purpose flour

2 tablespoons toasted wheat germ (optional)

2 tablespoons sugar

1 teaspoon baking pwoder

1/2 teapsoon baking soda

1/4 teaspoon salt

1 cup nonfat or low-fat buttermilk

1 tablespoon vegetable oil

1 large egg, lightly beaten

Cooking spray

Maple syrup bananas (optional)

Preparation

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.

2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until steaming stops and waffle light alerts you that it’s ready.  Serve with maple syrup and bananas, if desired.

Note: This recipe will also work as pancakes.

You may freeze leftover waffles by wrapping them tightly in foil and reheating them in a toaster oven.