Delicious Vegan Banana Waffles.
Tender, crispy, and so delicious, these vegan banana waffles are just right for a weekend breakfast.
Ingredients
- ⅓ cup vegan buttery spread or coconut oil
- 1 banana for about a ½ cup mashed banana
- ⅓ cup organic cane sugar
- 1 ½ cups flour white spelt flour or all-purpose flour works well
- 1 Tablespoon corn starch
- 1 ¾ Tablespoons baking powder
- ¼ teaspoon salt
- 1 ½ cups water
- 1 teaspoon white vinegar
- oil or cooking spray for greasing the waffle iron
Instructions
- Preheat the waffle maker.
- Melt the vegan buttery spread in a microwave safe bowl. Add the banana and mash with a fork.
- Add the sugar, flour, corn starch, baking powder, and salt. Add the water and vinegar, and mix together.
- Allow the batter to rise for 5 minutes while the waffle maker heats up. I like to grease the waffle iron to make sure the waffles do not stick.
- Spoon the batter into the preheated waffle iron. Cook according to your waffle iron's instructions.
- Remove the cooked waffle and place on a plate.
- Repeat steps 5 and 6 with remaining batter.
- Serve with vegan buttery spread, maple syrup, or powdered sugar.
Notes
The amount of waffles you will get out of this recipe will vary based on the type of waffle maker you use. I used a Belgian waffle maker.
Based on that waffle maker, the serving size is two quarters of a waffle (one half). These are thick waffles - if you use a different type of maker, the waffles may be thin.
You can store leftover waffles in the refrigerator for up to 4 days.
You can freeze leftover waffles in a freezer bag for up to 3 months.
Nutrition
Calories: 384kcalCarbohydrates: 63gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 278mgPotassium: 692mgFiber: 2gSugar: 20gVitamin A: 738IUVitamin C: 3mgCalcium: 239mgIron: 3mg
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