If you’ve been following my insta stories, you may have already seen my latest craze: forget pancakes – right now I’m all about the waffles. There’s something about the honeycomb-like structure that adds a special touch to this delicious breakfast treat. Maybe it’s the glorious little pools of maple syrup and perfect pockets of blueberries and other goodies that it creates? Whatever it is, I am fully here for it and happy to spread more waffle love with this quick recipe.
Whether for breakfast, dessert (maybe with a scoop of your favorite ice cream?) or as an afternoon treat, they’re super delicious and also pretty nutritious. And, once you have the ingredients on hand, they’re so quick to prepare. They currently truly are my go-to for a great start to the day. Now, enough waffling around, let’s get to the recipe…
Vegan Waffles (oven-baked)*
Makes: 6 medium waffles
- 150g spelt flour (I use a ca. 50:50 mix of light and wholemeal; wheat flour would also work);
- 2 tsp ground flaxseeds
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch of salt
- 1 generous pinch of ground vanilla bean (optional)**
- 1 large banana
- 6 tbsp aqua faba (the liquid drained from a can of chickpeas or, e.g., butter beans)***
- 10 tbsp plant mylk (I use rice mylk)
- 2 tsp date syrup (or maple syrup)****
- 2 tsp melted coconut oil (or another type of – neutral – oil or vegan butter)
*Note: I make these waffles using silicon waffle moulds, however, I imagine that the recipe would also work with a traditional waffle iron. Let me know if you try this alternative.
**If you happen to have any at hand, you can add some grated tonka bean (I bought some from a health food shop ages ago and was told that it’s nice in baking, pancakes, etc., which I can meanwhile confirm).
***I drained a large (400g net weight) can of butter beans and had more than enough liquid. I’ve made it a habit to save the aqua faba whenever I open a can of chickpeas or butter beans. If you don’t have any in the fridge, just open a fresh tin and set the beans aside (in the fridge) to use later (e.g., to make hummus or add to a salad).
**** The level of sweetness can be adapted depending on your preference and the toppings you plan on using. I find the natural sweetness of the banana and rice mylk perfect with this amount of date syrup, when pairing the waffles with some fruit and maple syrup. The amount can be de- or increased as desired.
- Preheat the oven to 180°C (non-fan) and grease the waffle moulds with some melted coconut oil. (If using a traditional waffle iron, follow the instructions for your model).
- Combine the dry ingredients: flour, baking powder and baking soda, salt and ground vanilla bean.
- Add the remaining ingredients and combine to form a smooth, pourable batter. I mix the ingredients in my Vitamix using the smoothie container and on the smoothie setting. If you don’t have a food processor or blender than you should be able to combine the ingredients by hand, however the banana must be well-mashed and integrated with the other ingredients.
- Evenly distribute the batter into the waffle moulds and bake for ca. 16-18 minutes. Once removed from the oven, leave the waffles in the moulds for an additional few minutes before folding them out of the silicon moulds.
- Serve with your desired toppings. In the mornings I love adding sliced banana, any berries or berry jam I have, almond butter and maple syrup as well as hemp seeds.
Enjoy and feel free to tag @blueberrysmiles22 if you share your creations on instagram 🙂