Cook blueberries and maple syrup in a small saucepan over medium heat until berries soften and are heated through. Cool slightly. Place mixture in a blender; pulse until berries are broken up, leaving some large pieces. Stir in chia seeds; set aside.
Buckwheat, bananas, and blueberry syrup—this updated version of waffles is going to be a hit!
Servings and Ingredients
|2 c. Hy-Vee frozen blueberries|
|3 tbsp. Hy-Vee Select 100% pure maple syrup|
|1 tbsp. Hy-Vee HealthMarket chia seeds|
|2 medium bananas, very ripe, mashed|
|2 Hy-Vee large eggs, lightly beaten|
|1 ½ c. Hy-Vee 2% reduced-fat milk|
|½ c. Hy-Vee unsalted butter, melted|
|⅓ c. Hy-Vee canola oil|
|2 tsp. Hy-Vee vanilla extract|
|2 c. buckwheat flour|
|½ c. Hy-Vee all-purpose flour|
|4 tsp. Hy-Vee baking powder|
|1 ½ tsp. Hy-Vee ground cinnamon|
|Banana, sliced, for garnish|
|Hy-Vee English walnuts, toasted, for garnish|
Things To Grab
- Waffle maker
- Large bowl
- Medium bowl
- Hy-Vee nonstick cooking spray
- Wire cooling rack
Lightly grease and preheat a waffle maker according to manufacturer's directions. Combine mashed bananas and eggs in a large bowl. Stir in milk, melted butter, oil, and vanilla; set aside.
Whisk together flours, baking powder, cinnamon, and baking soda in a medium bowl. Add flour mixture to banana mixture. Stirring just until combined.
Add batter to preheated waffle maker. Close lid quickly and bake according to manufacturer's directions until waffle is golden brown. When done, use a fork to lift waffle off grid; keep warm on a wire rack in a 200 degree oven. Repeat with remaining batter. Serve warm topped with blueberry-chia syrup. Garnish with banana slices and/or walnuts, if desired.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 110mg
- Sodium: 490mg
- Total Carbohydrates: 62g
- Protein: 11g