Whole grain vegan waffles made with flax, spelt flour, and the brownest bananas you have. Made in bulk and kept in the freezer, they’re perfect for quick and easy breakfasts on busy mornings.
A while ago I bought a new waffle iron.
I should confess this was actually the third waffle iron that I’ve bought in less than a year. The first one was a cheapy, but I was nevertheless thrilled to have *finally* found a Belgian style waffle iron in Sweden. So I bought it and excitedly made my first batch of waffles.
Which was also the last batch of waffles I ever made in that waffle iron because it suuuuucked. The picture on the box was deceptive and it churned out these manky thin unevenly cooked waffles with shallow holes. And I’d say 90% of the batter ended up pouring out of the back and sides rather than staying put and turning into waffley goodness.
After several months of collecting dust in my kitchen, I donated it to charity.
The next waffle iron I was sure was going to be a huge life-changing improvement over the first one. It was a reputable brand! It was expensive! It was fancy looking!
I’ll admit that it did cook the waffles much more evenly than the cheap flimsy one I bought first had, but still with these deceptively shallow waffle holes! And I tell ya, I stuck my finger into the waffle grid while I was debating the purchase and I was *sure* that those waffle holes were deeper, but I was wrong.
Then I bought this other waffle iron from a hardware store down the street. It was neither expensive nor cheap. I did the finger-waffle-grid-measure-test again and was pretty sure that the waffle holes would be deeper, but I’d been burned before. When I got it home and took it out of the box I realized the latchy part was broken, but I didn’t care. I just wanted some perfectly shaped waffles. So I fired it up, and lo! Finally, perfect waffles were had.
Yes, I’m aware that I’m like Goldilocks and the three waffle irons.
I gave the expensive waffle iron to a friend who doesn’t seem to be as obsessed with perfect waffle holes as I am, and she seems to like it. I’m confident it went to a good home.
So these waffles. These waffles are pretty much perfect. They’re vegan. They’re made with whole-grain spelt flour and the brownest bananas you’ve got. They’ve got good dose of heart-healthy flax seeds up in them. Aaaaand, they’re made with the intent of freezing the entire batch so on a busy morning all you need to do is pop a couple of waffles in the toaster and pow! You’ve got waffles.
Of course one could make these waffles and eat them hot off the iron, that’s absolutely fine. But I married a man who doesn’t like waffles or pancakes (such a weirdo) so if I make waffles I’m stuck with the entire batch myself. Solution: freeze ’em. Also, I like my waffles to be nice and crisp on the outside and I find often waffles coming straight off the iron are lacking something in the crip department (are my waffle expectations just too high?) so I actually prefer waffles that have taken a trip in the toaster over waffles hot off the iron. Maybe I’m the weirdo?
So, make them and eat them fresh, or make them and freeze them for busy mornings. Whatever your waffle game is like, I hope you give them a try.
Flax seeds are a nutritional powerhouse. They are extraordinarily high in Omega-3 fatty acids, with just two tablespoons of flax seeds containing over 130% of the recommended daily intake. Flax seeds are also high in dietary fiber, including mucilaginous fiber, which slows down the emptying of stomach contents into the small intestine and helps improve nutrition absorption in the intestine. Additionally, flax seeds are rich in the fiber-related polyphenols, lignans, which have been shown to reduce the risk of colon cancer. Flax seeds are a source of magnesium, manganese, and phosphorous.
One year ago: Pumpkin Seed Butter
Two years ago: Whole Wheat Spaghettini with Harissa Roasted Cauliflower
Three years ago: Apple Butter Oat Bars
- 2 Tbsp ground flax seed
- 4 Tbsp warm water
- 1 cup whole grain spelt flour
- ½ cup all purpose flour
- 2 Tbsp Sucanat or brown sugar
- 2 tsp baking powder
- ½ tsp sea salt
- ½ tsp ground cinnamon
- 1 cup mashed banana (approx 2 bananas)
- ⅓ cup melted coconut oil
- 1 cup almond milk
- ½ tsp vanilla extract
- coconut oil for the waffle iron
- Combine ground flax and warm water in a small bowl, and let it sit for about 10 minutes to form a gel.
- Turn on your waffle iron to heat up.
- In a large bowl whisk together spelt flour, all purpose flour, Sucanat, baking powder, salt, and cinnamon.
- In a smaller bowl, whisk together the mashed banana, melted coconut oil, almond milk, vanilla extract. Add the flax mixture, and mix well.
- Add the wet mixture to the dry, and stir to combine.
- Brush your waffle iron with a bit of coconut oil on the top and bottom. Spoon about ¼ cup of waffle batter into each square - this will vary depending on the size of your waffle iron.
- Close, and cook until your waffle iron indicates the waffles are done - just a couple of minutes each.
- Remove waffles from the iron and onto a wire wrack to cool.
- Repeat with remaining batter.
- Once waffles are cool, place them in a plastic freezer bag separated by squares of parchment or freezer paper.
- To reheat, simply pop your waffles into the toaster for a couple of minutes.
- Serve with sliced banana, maple syrup, and cocoa nibs if you like.
-This recipe will yield about 8-10 waffles depending on the size of your waffle iron. You can easily double the recipe if you want a bigger stash of waffles in your freezer.