Oatmeal-Banana Waffles with Strawberry Sauce

Preparation

1. Step 1

   In a food processor or blender, process the strawberries and honey until smooth. Pour into a small bowl. Cover and refrigerate until ready to use. (The sauce will keep for up to three days. If you prepare the sauce ahead of time, you may want to let it come to room temperature before spooning it over the waffles.)

   Step 2

   In a medium bowl, stir together the buttermilk, oatmeal, banana, egg substitute, brown sugar, and oil until the oatmeal is moistened. Let the mixture stand for 5 minutes to soften the oatmeal.

   Step 3

   Meanwhile, preheat a waffle iron using the manufacturer’s directions. Preheat the oven to 200°F. Line a baking sheet with aluminum foil. Set aside.

   Step 4

   In a small bowl, stir together the flours, baking powder, and baking soda. Whisk into the buttermilk mixture until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy.

   Step 5

   Lightly spray the heated waffle iron with cooking spray. Spoon the batter for the first waffle over the waffle iron. Following the manufacturer’s directions for timing, cook until the steaming stops and the waffle is golden brown. Watch the first batch closely and adjust the time as necessary. Transfer the waffle to the baking sheet. Put in the oven to keep warm, uncovered, for up to 45 minutes. Repeat with the remaining batter.

   Step 6

   Top each waffle with about 2 tablespoons strawberry sauce. Sprinkle each with about 1 teaspoon pecans.

2. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 145

   Step 9

   Total fat: 3.0g

   Step 10

   Saturated: 0.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 1.0g

   Step 13

   Monounsaturated: 1.5g

   Step 14

   Cholesterol: 1mg

   Step 15

   Sodium: 148mg

   Step 16

   Carbohydrates: 26g

   Step 17

   Fiber: 3g

   Step 18

   Sugars: 10g

   Step 19

   Protein: 5g

   Step 20

   Calcium: 95mg

   Step 21

   Potassium: 217mg

3. Dietary Exchanges

   Step 22

   1 1/2 starch