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.