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Photo of Spelt banana waffles with rhubarb and yoghurt by WW

Spelt banana waffles with rhubarb and yoghurt

6 - 10
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Rhubarb, date and orange puree makes a sweet freshening topping for these tasty banana waffles.



350 g, trimmed, chopped

Fresh dates

5 individual, pitted

No added sugar orange juice

½ cup(s), (125ml)

Flour, spelt, wholemeal

1½ cup(s)

Baking powder

2 tsp


2 medium

Skim milk

¾ cup(s), (180ml)


1 medium, ripe variety, very well mashed

Vanilla bean extract, alcohol free

1 tsp

99% fat-free plain yoghurt

200 g


2 tsp, chopped

Fresh mint

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Combine rhubarb, dates and orange juice in a medium saucepan. Cover and bring to a simmer over medium-low heat. Cook for 10 minutes or until very soft and pulpy. Cool slightly, then use a stick blender or food processor to process until smooth.
  2. Meanwhile, sift flour and baking powder into a large bowl and make a well in centre. Whisk eggs, milk, banana and vanilla until combined, then pour into well. Stir gently until combined.
  3. Lightly spray a waffle maker with oil and preheat. Pour ½ cup batter onto grid and spread out almost to edges. Close and cook for 3-5 minutes or until golden. Repeat with remaining batter to make 4 waffles.
  4. Serve waffles topped with rhubarb puree, yoghurt, pistachios and mint.