This spelt-oat-banana-walnut-spice vegan waffle recipe is a variation/combination of a few other recipes posted here, and is currently my favorite. I’ve actually eaten a few of these without any toppings, or just a little hot maple syrup. These are a bit lighter and fluffier than the buckwheat waffles, but still very filling. You’ll have to experiment a little to get the right combination of crispiness on the outside vs. moistness on the inside.
- 1 ripe banana, very well mashed
- 1/2 cup + 2T water (you can omit the addt’l 2T of water if you’re omitting the walnuts)
- 1 1/2 cups soymilk (we use Silk unsweetened)
- 1 T vanilla extract (most recipes use only a tsp.–I love vanilla!)
- 3 Tbsp. canola oil (this is a little more than most recipes here)
- 1/2 cup uncooked rolled oats
- 1 1/2 cups spelt flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. Ener-G egg replacer powder (optional–adds a slight amount of binding and slightly more fluffiness)
- 1/3 cup raw finely chopped walnuts (measure before chopping-you can add slightly more or less if you wish)
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger (or you can use some chopped fresh ginger squeezed through a *sturdy* garlic press)
- 1/2 pod freshly ground nutmeg
Mix together the mashed banana and liquid. Stir together dry ingredients and mix in wet ingredients. Cook on a waffle iron sprayed generously with oil (we generally use canola). My recommendation is to cook the first one roughly a minute longer than you normally cook waffles to avoid sticking, esp. if you don’t add the egg replacer powder, and then adjust the time for subsequent waffles if necessary.
I’m allergic to soy. What do you suggest as a soymilk replacement?
Hi, Nicole.
Thanks for your question. I’m sure others will be curious about this as well. Almond milk, hazelnut and rice milk have worked fine for me in lieu of soymilk with other vegan waffle recipes. It will just be a little sweeter if you can’t find one without sugar added. I’d personally lean toward the almond for this recipe.
Some of these other vegan milks can be a little thinner than soymilk, so I’d decrease the amt. by a tablespoon to begin with.
My one piece of advice if using a nutmilk is to try a little bit of it alone alongside a few pieces of walnut to see if you like the tastes blended, before actually chopping the walnuts and making the batter. If you don’t like them together, just eliminate the chopped walnut from the recipe and you’ll still have the nutty overtones from the nutmilk. Alternately, you could use a chopped nut that matches the flavor of the nutmilk.
I haven’t tried hempmilk in waffle recipes yet, but would love to hear the results from anyone who does.
If all else fails, you can replace the soymilk with water, again decreasing the amount by roughly a tablespoon. It just won’t be quite as “rich.”
Hope this helps!
Dave
We had these this morning! so so so yummy!!! We didn’t quite grind the nuts and we used an egg instead of the replacer….. also when our bananas start to go we pop them in the freezer – the mush up nice when defrosted!
In the waffle maker for a bit longer then reg spelt waffles but so so so yummy! We poured Nova Scotia maple surup on top!
Stacy,
Thanks for your comments. I’m glad you enjoyed the recipe, and appreciate your sharing the tip on banana conservation. If you try the original cholesterol-free (and 100% chicken-friendly!) version with egg replacer, I’d love to hear how that turned out as well!
-Dave
Yummy! I made these today and topped them with a layer of custard, sliced strawberries and whipped cream. I substituted egg for Ener-G powder, 1/4 tsp powdered nutmeg instead of freshly ground nutmeg and pecans instead of walnuts (pecans are not as strong tasting). I made a batch to share with my friends…soo good! Thanks very much:-)
Brenda,
Thanks for visiting. If one chooses to include egg and/or animal milk in their meals, it is certainly possible to do so. Custard (unless veganized, of course) is hard to beat on that front.