1 1/2 tsp. baking powder
1 cup buckwheat flour
1 cup flour
1 Tbs. maple syrup (you’ll need more for serving, if desired)
1/2 tsp. salt
1/4 tsp. baking soda
2 bananas, sliced thinly
2 cups plain soy milk (although you can use almond milk if you’d prefer)
2 Tbs. canola oil or low calorie butter substitute
2 tsp. egg replacement powder or egg substitute
2 tsp. fresh lemon juice
Mix together 1 ¾ cups of soy milk with the lemon juice in a bowl. Allow to stand for around five minutes. Meanwhile, combine both buckwheat and regular flour with baking powder, baking soda and salt in another bowl. Use remaining ¼ cup of soy milk to whip up the egg replacement powder in a separate bowl, and then add the mixture to the bowl of soy milk and lemon juice. Whisk in maple syrup and oil. Stir milk mixture into flour mixture. Fold in the bananas.
Lightly grease your waffle maker with cooking spray. For each waffle, pour 2 tablespoons of batter into the waffle maker, and allow to cook until they are brown (follow the instructions for your waffle maker). Serve with your favorite low calorie maple syrup, or serve plain with low calorie whipped cream and a handful of strawberries, additional frozen bananas, blueberries, or your other favorite fruit.
Make sure you also check out my recipe for super yummy low calorie pancakes if you are looking for a great low calorie breakfast.
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