Fluffy, golden brown whole wheat waffles packed with warm chai spices and big banana flavor. It’s the perfect, easy to make, cozy winter breakfast.
Happy Waffle Wednesday!
Can that be a thing?! I hope so because I have a delicious, healthy, flavor-packed waffle recipe for you today!
My banana chai spice waffles with honey cardamom greek yogurt.
This time of year, I am all about the warming spices (as I’m sure you can already tell). They pack so much flavor to any dish and make it feel like your food is giving you a big, warm hug, which I totally need this time of year!
Those warm, chai spices of cinnamon, star anise, clove, and ginger, work beautifully with banana, making this a delicious, cohesive dish.
And I mixed it up and instead of just pouring syrup all over these waffles (which there is nothing wrong with that) I went for a little healthier and creamier of a topping. Honey cardamom greek yogurt and extra honey drizzle. The cool, sweet, spice forward greek yogurt pairs perfectly with the warm, fluffy pancakes.
It’s a delicious, magical winter breakfast.
Let’s get to cooking!
First, you will need to steep two chai tea bags in warm milk. Chai team is a spiced tea blend that usually include black tea mixed with strong spices, like cinnamon, cardamom, cloves, ginger and black peppercorns. Steeping the tea bags with the milk for the batter really helps bring out the chai spice flavor.
In a large bowl, whisk together the wheat flour, oat flour, extra spices, salt, and baking powder. I used whole wheat and oat flour to keep this waffles healthy and nutritious. I also added extra dry spices to help bring out more chai spice. I wanted these waffles packed with chai flavor.
In a separate bowl, whisk together the eggs and coconut sugar until light and frothy. Add in the remaining wet ingredients, including the mashed bananas. The bananas add flavor (chai and banana are a match made in culinary heaven) and moisture and lightness to the waffles.
Pour the wet ingredients into he dry and whisk until well-combed and smooth.
Pour batter into a heated waffle iron and cook until golden brown and crisp. I find that the 3-4 setting on the waffle iron works best to get a perfectly cooked waffle. But if you are like my dad and prefer an extra crispy, very golden brown waffle, feel free to cook it a little longer.
While the waffles cook, you can make the greek yogurt topping. Simple whisk together greek yogurt, vanilla, honey, cardamom, and a tinny tiny dash of salt. The greek yogurt sauce is bright and light and I think a great addition to a rich, dense waffle.
Time to plate. Top the golden brown waffle with a dollop of the greek yogurt sauce. Garnish with extra banana slices, some pecans, and, for good measure, a nice drizzle of honey.
Ok, I know what you’re thinking? These don’t sound like a Wednesday or weeknight breakfast. But they can be! Luckily you can make the waffles beforehand and then store them in the freezer to have on hand all week. Check out the notes of the recipe to see how to properly freeze these bad boys!
Now you do have a delicious, decadent, but still healthy and protein packed, easy week day breakfast!
So Waffle Wednesday is totally a thing. And may be my new favorite day of the week!
Banana Chai Waffles topped with Cardamom Honey Greek Yogurt
- 1 cup oat flour
- 1 cup whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs room temperature
- 2 mashed overripe bananas
- 2 tablespoons coconut sugar
- 3 tablespoons coconut oil melted
- 4 chai spice tea bags
- 1 1/4 cup almond milk or milk of choice
Honey Cardamom Greek Yogurt
- 1/2 cup greek yogurt non or full fat
- 1/2 teaspoon cardamon
- 1 1/2 teaspoons honey
- Dash salt
For the greek yogurt sauce, combine all of the ingredients and mix until well-combined. Set aside.
To make the batter, first microwave the milk in a microwave safe bowl until it is very hot (about 2 minutes). Steep the tea bags for 3-4 minutes. Set aside.
In a large bowl. whisk together all of the dry ingredients (except sugar). In a separate bowl, beat the coconut sugar and egg until frothy. Whisk in remaining wet ingredients, including bananas. Pour the wet ingredients Into the dry ingredients and whisk until blended.
Ladle the batter into a preheated waffle iron and cook until the waffles are golden brown crisp.
Top each waffle with a dollop of the greek yogurt sauce, honey, and banana slices.
Serve and enjoy!
You can freeze any leftover waffles. To do so, first law out all the extra waffles on a parchment lined baking sheet and pop in the freezer for about two hours. Once frozen, take each waffles and individually wrap it in plastic wrap or stick in a freezer bag. When ready to eat, preheat oven to 400 and bake the frozen waffles for about 10 minutes.