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.
Banana Whole-Wheat Waffles
Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 25 minutes
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.