Banana Poppy Seed Waffles Recipes

BANANA POPPY SEED PANCAKES

Steps:

• Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
• Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
• Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

POPPY SEED AND BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda, baking powder, and salt.
• In a medium bowl, beat together eggs, honey, and vegetable oil. Stir in bananas, milk, lemon juice, and poppy seeds.
• Make a well in the center of the wheat flour mixture, and pour in egg and banana mixture. Stir until just blended. Spoon into the prepared muffin pan.
• Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

BANANA POPPY SEED PANCAKES WITH CARAMEL-BANANA SYRUP

Steps:

• In a large bowl, combine the all-purpose baking mix and poppy seeds. Add buttermilk, egg, melted butter, vanilla, and mashed bananas. Using a fork, gently mix the ingredients until all ingredients are well combined and no pockets of flour remain. Do not overmix.
• In a nonstick skillet heated over medium heat, brush pan with butter or spray with nonstick spray. Add batter to the pan, about ⅓ cup per pancake. Cook each pancake over medium heat until the surface and edges have a somewhat "dry" appearance and the bottom surface is golden brown. (Check periodically for done-ness by lifting an edge with a spatula, but try not to fuss with them too much.) Flip pancake gently, cooking remaining side until golden brown. Repeat until all batter is used.
• While pancakes are cooking, make the Caramel-Banana Syrup. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add brown sugar and water, and stir to combine. Bring to a boil over medium-high heat, stirring frequently. (Keep an eye on your pancakes too!) Once boiling, cook for a minute or two until mixture has thickened somewhat and caramelized. Once you've reached your desired consistency (for thicker syrup, just cook an extra 30 seconds or so), remove from heat and stir in vanilla and sliced bananas. Serve immediately.