Power Waffles with Yogurt, Bananas and Almonds
['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.
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