I can assuredly say that my obsession with waffles started when I began watching Parks & Rec. Leslie Knope, the classic heroine, had a real thing for them and... after watching her crunch into perfect bite and after perfect crispy bite...I developed a thing for them too (*wipes drool from keyboard*). I enjoyed watching her eat them so much that I impulsively bought a waffle iron on Amazon Prime at 2am after binge watching who knows how many episodes.
Before coming to veganism I NEVER ordered waffles and I don't think I had ever made them at home either, it was one of those things I admired from a far. I always wanted the guilt-inducing-dessert-like-breakfast-option but would always panic and go for the "healthy" omelette fried in butter and topped with two pounds of cheese. But knowing what I know now, I'd happily eat these good-for-you waffles on the regular- and I do. Carbs are not the enemy, and this oat-based recipe is full of nutrition that keeps you satisfied for hours while being easy on digestion.
Confession: This is basically the same recipe as my ULTIMATE Vegan Gluten Free Pancakes with some minor tweaks so if you are dying for waffles but didn't indulge in an waffle iron at 2am like me, you can still enjoy the taste of these guys right on your skillet.
Serves: 4 • Prep Time: 12 min • Cook Time: 5 min per waffle
2 Cups quick cooking gluten-free oats
2 ripe bananas
1.5 cup almond milk + 1 tsp. apple cider vinegar
1 tbsp. ground flax seed
1 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. apple sauce
1/2 tsp. of salt
A dash of cinnamon and vanilla
1. Mix 1 tsp. apple cider vinegar in 1.5 cups of almond milk or other non-dairy milk, stir and let sit for 5 minutes.
2. Add 2 cups of quick cooking gluten-free oats to a high-speed blender and pulse until the oats break down to create a flour-like consistency (you could also purchase oat flour and skip this step).
3. Add all additional ingredients to the blender and pulse to combine. Mixture should be smoothy and slightly thick but not "gloppy" (technical term), if it is, add a little bit of water or almond milk.
4. Add 1/2 cup batter at a time to your hot waffle iron and spread out the mixture evenly - it is a little thicker than conventional batter so take your time with this. Cook on the first side for 2.5 minutes (ignore your waffle irons auto timer) and flip to side 2 cook for the same amount of time and then take a peek - depending on your waffle iron you may need to leave it another minute or two.
Tip: These waffles tend to stick to my waffle iron, I don't spray it with anything but I do take extra care in removing them. I use two forks to gently pry the nooks and crannies away from the machine - I do the sides first and work my way in towards the center of the waffle. The first one or two may come out a little imperfect, but you will get the hang of it!
5. Use tended foil to keep these puppies warm until you are ready to serve.Eat plain or top with whatever you love - I used the chocolate sauce from my Ginger Banana Ice cream recipe and some fresh fruit. Other good choices - classics like maple syrup, coconut whipped cream and strawberry sauce.
BONUS: You could easily make these CHOCOLATE WAFFLES by subbing 1/2 of the oats for 1/2 of cocoa powder. You're welcome.
LOVE & LIGHT, LIVE CLEAN KITCHEN