No lazy Sunday morning would be complete without a fresh batch of waffles. This weekend, skip the butter-laden variety for this vegan recipe made with whole-wheat flour, ground flaxseed, coconut oil, and sliced bananas. Pro tip: Freeze the leftovers (if there are any!) for a quick weekday breakfast treat.
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
1 1/2 cups non-dairy milk, such as almond or coconut
1 1/2 tablespoons lemon juice
2 cups whole wheat flour
2 1/2 teaspoons baking powder
2 tablespoons ground flaxseed
1 teaspoon cinnamon
2 tablespoons raw sugar
1/2 teaspoon sea salt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
2 ripe bananas, sliced, plus more for serving
Maple syrup, to serve
Preheat waffle iron.
In small bowl, stir together non-dairy milk and lemon juice. Set aside.
In large bowl, whisk together flour, baking powder, flaxseed, cinnamon, sugar, and salt.
Add coconut oil and vanilla to non-dairy milk mixture. Whisk to combine, then pour into dry ingredients. Mix until just combined. Fold in banana slices.
Spray waffle iron with nonstick spray and scoop in desired amount of batter. Let cool for slightly longer than required to get a crispier texture to the edges. Serve immediately with maple syrup and more sliced banana. Leftover waffles can be frozen and reheated later; you can also pop them in the toaster.
Photo credit: Paul Delmont
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.