Food Experts: Power Waffles with Yogurt, Bananas and Almonds

ingredients

2 1/2 cups warm light soy milk* or nonfat milk (105°F. to 115°F.)

1/4 cup minced crystallized ginger

2 tablespoons sugar

1 teaspoon dry yeast

1 1/2 cups unbleached all purpose flour

1 cup buckwheat flour**

1 cup old-fashioned oats

2 teaspoons ground cinnamon

1 teaspoon salt

6 large egg whites, beaten to blend

6 tablespoons unsalted butter, melted, or vegetable oil

2 teaspoons baking powder

1 cup plain low-fat yogurt

6 bananas, sliced

Honey or pure maple syrup

3/4 cup sliced almonds, toasted

*Soy milk is available at some supermarkets and most natural foods stores.

**Buckwheat flour is sold at some natural foods stores and specialty foods stores.

Mix first 4 ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix both flours, oats, cinnamon and salt in large bowl. Add yeast mixture; stir to blend (batter will be thick). Cover and chill at least 1 hour or overnight.
Preheat oven to 200°F. Preheat Belgian waffle iron according to manufacturer's instructions. Mix egg whites, melted butter and baking powder into batter. Spoon 1 cup batter onto iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in oven. Repeat, making 6 waffles total.
Place waffles on plates. Top with yogurt, bananas, honey and almonds.