Who doesn’t love a good waffle? Especially one that’s simple, delicious, homemade and vegan??
I’ve become a bit of a waffle addict lately. But who can blame me? Crispy on the outside and soft and fluffy in the middle? Warm and comforting and when you toss in some extra protein then they’re super filling too!
I hope you enjoy my latest waffle creation as much as we do. I usually make a double batch and keep extras in the fridge or freezer. That way I can pop them in the toaster oven for a quick breakfast for the kids or myself!
1 1/4 cup unsweetened non-dairy milk (I like using Organic Soy or Almond milk)
1 tsp apple cider vinegar (white will work too)
1/4 cup melted coconut Oil
1 very ripe bananas - mashed
1/4 cup maple syrup or brown sugar
1/2 heaping cup of rolled oats
1 1/4 all-purpose flour
1/2 cup coconut flour
1 scoop vegan vanilla protein powder (I like Kaizen’s Vegan Vanilla Bean)
1 1/2 tsp baking powder
1 tbsp ground flax
1 pinch sea salt
In a medium bowl, mix together your milk and vinegar and let sit for a few minutes to curdle. Then add in your coconut oil, maple syrup (or brown sugar) and mashed bananas and whisk together.
In a large bowl, add your dry ingredients and mix until well combined.
Add your wet ingredients to your dry ingredients and stir until well incorporated.
Let your batter sit for 5-10 minutes while your waffle iron heats up.
Coat your waffle iron with some coconut oil to ensure it’s well greased.
Stir your batter again and add additional milk if needed. With the flax, oats and coconut flour the batter can get quite thick. So you may need more milk to thin it out. It won’t be a pourable batter, but you should be able to spread it around the waffle iron.
Put about 1/2 cup of batter into your waffle iron and cook. I usually have mine set to level 4 out of 6 for my desired level of crispiness.
Once cooked, you can serve immediately. Or if you’re making a bunch, place them in a single layer on a baking rack in a 200 degree oven to keep them warm and crispy.
Top with your favorite toppings and enjoy!
*These freeze well, so if you have the time, make a double batch and keep them handy for a quick breakfast