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.