21. banana pecan waffles.


One of my favorite blogs is shutterbean. Tracy is a mom of a toddler about milo’s age, has great taste and cooks beautiful food.  Although she isn’t vegan, many of her recipes are, or are easily adaptable. I’m not too much of a breakfast person, but my family is, and I love to make waffles on the weekend.  They are so much better than the rock-hard frozen ones, and make a good amount, so they last throughout the week, or are really easy to freeze. I personally like to throw them in the toaster oven, get them nice and crispy and then eat them as is, as a snack later in the day.

Here’s shutterbean’s version of banana nut waffles. I added pecans instead of walnuts because that’s what I had.
Makes 8-10 waffles (depending on your waffle maker)

Recipe adapted slightly from Veganomicon: The Ultimate Vegan Cookbook)

  • 1 3/4 cup vanilla soy milk
  • 1/4 cup water
  • 2 teaspoons apple cider vinegar
  • 2 bananas
  • 3 tablespoons canola oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup. walnuts, finely chopped
  • non-stick cooking spray

Pre-heat the waffle iron.  Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle.

Mash the bananas very well in a large mixing bowl.  Add the soy milk mixture, oil, syrup, vanilla, and stir.

Add the flour, baking powder, baking soda, salt, and cinnamon.  Use a fork to combine, but do not overmix.  Fold in the chopped nuts.

Spray the cooking spray on the waffle iron and scoop about 1/3 cup batter into the waffle iron to cook. Cook according to waffle iron’s instructions and serve with sliced bananas and plenty of maple syrup.

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