Blueberry Banana Rye Waffles Eggless

I’ve been having a good time experimenting with whole grain flours from Pereg Foods to make baked goods and dishes reminiscent of my childhood. These waffles were a success that made me feel very nostalgic. Waffles were one of my brother and mine’s favorite foods as kids and we enjoyed them made with a variety of whole grains, fruits, nuts, and seeds, and always with my grandmother’s favorite, pure maple syrup.

Blueberry Banana Rye Waffles

Yield: 5 Large Waffles

Author: Taffy Elrod

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Rye flour, bananas, and blueberries come together to create hearty, wholesome waffles that are full of flavor. Ripe bananas bind the waffles so there is no need for eggs, they also add natural sweetness and moisture. The rye flour gives an earthy texture and nutty flavor, combined with buttermilk it gives the waffles a satisfying tangy note reminiscent of sourdough rye. Fresh blueberries add a tart-sweetness, as well as a great textural note. The berries will caramelize where they touch the waffle iron so be sure to oil it well before baking the waffles.This recipe made a thick yet light batter that made a generous five waffles in a Belgian style waffle maker,It should yield at least eight waffles in a standard waffle maker.

Ingredients

2 very ripe, medium-sized bananas, mashed
1 1/2 cups buttermilk, at room temperature
2 oz. (1/2 stick) unsalted butter, melted2 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
1 1/2 cups (174 grams) rye flour
1 1/2 cups (174 grams) all-purpose flour
2 tsp. baking powder
1 tsp. fine sea salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp freshly grated nutmeg
1-pint (8 oz.) fresh blueberries, washed and dried
oil or cooking spray for greasing the waffle iron

Instructions

Mix the mashed bananas, buttermilk, melted butter, maple syrup, and vanilla extract together in a large liquid measuring cup or pitcher.
Mix the rye and all-purpose flours, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large mixing bowl.
pour the wet ingredients (banana mixture) into the center of the dry ingredients (flour mixture) and stir until all the dry ingredients are mixed and you have a thick batter.
Stir in the blueberries.
Set a waffle iron to medium-high setting and allow it to heat completely.
When it is fully heated spray it with cooking spray or use a paper towel to apply oil ladle the waffle batter into the center of the waffle iron and gently close the lid. Try not to overload the waffle iron so the batter doesn't run out and make a mess.
Bake until the waffle has mostly stopped steaming and starts to get crisp and brown. three to five minutes in my Belgian style waffle iron. If you have a non-stick waffle iron it helps to open the lid when the waffle is fully cooked to release more steam and then replace it to finish crisping the waffle, if you want a crispier waffle.
You can transfer baked waffles to a tray in the oven heated to 300F to keep warm while you are making them.
Serve with butter and maple syrup, jam, honey, plain, or with fruit and yogurt for a special treat. Enjoy