Vegan Banana Bread Waffles
Let us have a chat about bananas. I love them so much, and I think I may always go overboard with how many I buy(especially if I go shopping when I am hungry, am I right?), and then they go bad so fast! So, I am constantly thinking about things to make with very ripe bananas, besides banana bread. Don’t get me wrong, I love banana bread, it is just done to excess. Then I had a thought a few days ago, why fight it? I will just make it more fabulous! Vegan gluten free banana bread waffles became the answer to all my questions about what to do with my ripe bananas!
These waffles taste exactly like banana bread! I used a combination of oat flour, that I processed myself(but you don’t have to) and pecans also processed into a almost flour like texture. Mashed banana, cinnamon, then sweetened with either maple syrup or coconut sugar(I tried both, they are both amazing), this perfect breakfast is healthy, delicious and fast as heck!
I highly recommend getting a waffle maker, they are so awesome, and can turn any boring dish into something super exciting! This waffle batter, while being ironed, made my kitchen smell like banana bread, and it was totally awesome! This recipe is super simple, and is ready in minutes. Pour some maple syrup on top, and hot damn! So friggin’ good!
I also want to mention, if you are still like me, and you are trying to eat clean for your new year’s resolution, this is a perfect breakfast. I promise you won’t know they are really healthy and you don’t even have to tell anyone (shhhhhhhh….). Adding this to your repertoire will make life way easier! These waffles are perfect, crispy and crunchy on the outside, soft and fluffy in the center. The pecans and oats together make a really great texture! I was actually not sure how this was going to turn out, but I was so surprised by how incredible these waffles are!
I hope you enjoy, and as always, if you have any questions or feedback, I am happy to hear it! Have fun kids!
- 1 Banana, very ripe
- 2 Tbsp. Flax meal
- 3 Tbsp. Water
- 2 Tbsp. Maple syrup or coconut sugar
- 1 1/2 C. Quick cooking Oats, gluten free
- 1/2 C. Pecans
- 2 tsp. Baking powder
- 1 tsp. Cinnamon
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 C. Almond milk
- 5 Tbsp. Coconut oil, melted
- Plug in your waffle iron and begin to heat up.
- In a large bowl, smash your banana.
- In a small bowl, mix the flax and water to create a flax egg, set aside to thicken for a minute.
- Add the flax egg to the banana, along with the maple syrup or coconut sugar and stir together.
- In a food processor, add the oats, and process for a few minutes until very fine, and flour like.
- Pour oats into the large bowl with the banana mixture.
- Add the pecans to the food processor, and process down really fine as well, it doesn't have to be as fine as the oats. Add pecans to the large bowl with the oats and banana mixture.
- Add the remaining ingredients, the baking powder, cinnamon, salt, vanilla, almond milk and melted coconut oil.
- Stir all together until fully combined.
- Spray your heated waffle iron, scoop a good amount of mixture into the center of the waffle iron and cook according to your waffle irons instructions. Repeat until all the waffles you want are made.
- Serve immediately, with maple syrup!
- I like to use an ice cream scoop for my waffle batter, it is easy and insures they are the same size!