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No lazy Sunday morning would be complete without a fresh batch of waffles. This weekend, skip the butter-laden variety for this vegan recipe made with whole-wheat flour, ground flaxseed, coconut oil, and sliced bananas. Pro tip: Freeze the leftovers (if there are any!) for a quick weekday breakfast treat.
RECIPE: Banana Whole-Wheat Waffles
Yields: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 1/2 cups non-dairy milk, such as almond or coconut
- 1 1/2 tablespoons lemon juice
- 2 cups whole wheat flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons ground flaxseed
- 1 teaspoon cinnamon
- 2 tablespoons raw sugar
- 1/2 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced, plus more for serving
- Maple syrup, to serve
RELATED: This Paleo Porridge Has More Fiber Than Oatmeal
Directions:
- Preheat waffle iron.
- In small bowl, stir together non-dairy milk and lemon juice. Set aside.
- In large bowl, whisk together flour, baking powder, flaxseed, cinnamon, sugar, and salt.
- Add coconut oil and vanilla to non-dairy milk mixture. Whisk to combine, then pour into dry ingredients. Mix until just combined. Fold in banana slices.
- Spray waffle iron with nonstick spray and scoop in desired amount of batter. Let cool for slightly longer than required to get a crispier texture to the edges. Serve immediately with maple syrup and more sliced banana. Leftover waffles can be frozen and reheated later; you can also pop them in the toaster.
RELATED: Homemade Instant Oatmeal
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Photo credit: Paul Delmont
