My parents gave me a waffle iron for Christmas last year, so now I can make this delicious breakfast dish at home anytime – how cool is that?! I’ve been experimenting with a few different waffle recipes, including the classic buttermilk and my mom’s famous yeasted version. I’ll have to share those recipes soon, but today it’s all about these vegan banana waffles! While I’m definitely not vegan, or even vegetarian, recently I’ve been experimenting with lots of plant-based recipes. I find that these dishes, which rely on things like coconut oil, flax seeds, and almond meal rather than butter or eggs, are often just as delicious! They also taste super wholesome and make me feel great!
These waffles contain lots of whole wheat flour and ground oats, making them a hearty and filling morning treat. They’re slightly sweet from lots of ripe banana and a splash of maple syrup, but not in a cloying way at all. This means that we don’t need to save them for a weekend indulgence – they’re perfectly appropriate for everyday breakfasts! I like to make a big batch of these waffles, and then immediately stick them in the freezer. Then, on weekday mornings, I’ll pop a couple in the toaster. Once they’ve warmed up, they taste perfectly fresh! I usually spread them with peanut butter and jam, and take them as a portable sandwich on my way to work. It’s the perfect quick and easy (yet still totally healthy!) breakfast when I don’t feel like my usual oats.
Vegan Banana Waffles
Makes 4 servings (8 waffles)
- 2 large bananas, very ripe
- 1 1/2 cups almond milk
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup or coconut sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup oats, ground
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teapsoon salt
- In a large bowl, mash bananas. Add almond milk, coconut oil, maple syrup, and vanilla extract and stir until fully mixed.
- Add remaining ingredients and stir until just combined.
- Cook according to waffle iron directions.
- The banana can also be replaced with 1 cup pumpkin puree for a fall treat. Try swapping the cinnamon for pumpkin pie spice!