Banana Oatmeal Waffles - Vegan (But you'd never know it!)

Liv:  "Mom... can I have friends sleep over this weekend?"

Me:  "Sure.  Any special requests for breakfast?"

Liv:  "Ya.  They want the same waffles as last time, they loved them.  But they also said they're glad you don't make them eat vegan stuff.  Haha!  I didn't have the heart to tell them the waffles they want are the 'vegan stuff!'"

Many times vegan, or plant based, foods get a bad rap - sometimes deservedly so.  But I always chuckle a bit inside when I make that "weird vegan food" and people don't even know it's missing eggs and dairy.  I love having people gush over dishes and ask for recipes only to be surprised they are eating plant based and they love it.

And these waffles are no different.  Found on our breakfast table more often than not, these oatmeal beauties pair beautifully with a simple drizzle of maple syrup.  Want to dress them up a bit?  Sprinkle with raspberries and a dusting of powdered sugar like we did for the photos.  Or how about a lovely drizzle of Blueberry Maple Syrup?  That will surely do the trick.

This recipe makes 6-7 waffles in my waffle iron (yield may differ based on your waffle iron size, etc - we use a Cuisinart), which gives us breakfast and usually 1-2 left over.  For those we either freeze for super busy mornings, or, better yet turn them into one of my all time favorite things - Waffle PBJs!

~ Waffle PBJ:  Spread 1/2 of the waffle with peanut butter and jam (I like Blueberry Chia), fold in half and toss into a zippy sandwich bag for lunch that will make friends envious ~

But don't wait for weekend to make these beauties!  For busy school nights I set out the dry ingredients the night before, and in the morning mix together the almond milk, banana, and vanilla then add the dry, mix and we're cooking in no time.  Note - they may also be the perfect comfort dinner...

Enjoy the day my friends... balance and love always :)

Banana Oatmeal Waffles
 Crispier with thinner batter, you may have to add a Tablespoon or two of water as the batter sits while waiting for the first few to cook.  Tender and tasty, drizzle with pure maple syrup for a healthy start (or end!)  to the day.  Enjoy!
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1 cup unsweetened almond milk (may use sweetened if preferred)
1/2 large banana, mashed
2 Tbs ground flax meal
1 Tbs coconut sugar (may sub brown sugar)
1 tsp vanilla extract
1 tsp apple cider vinegar
pinch salt
1/2 cup all-purpose flour
2 Tbs oatmeal flour or whole wheat flour
1 Tbs chia (optional)
2 tsp baking powder (aluminum free)
1/4-1/2 tsp cinnamon (my son prefers less cinnamon... Liv likes more!)
1-3 Tbs water

In a medium mixing bowl add the almond milk, mashed banana, flax, coconut sugar, vanilla extract, cider vinegar and pinch of salt.  Whisk well to combine.

In a small bowl combine the flours, chia, baking powder and cinnamon.  Again, whisk to combine (using a dry whisk!).

Add the dry ingredients to the wet ingredients and whisk just until combined - don't overmix.

In my waffle maker the batter will cook to a crispier waffle if thinner rather than thicker... I usually make my batter slightly thinner than pancake batter.  As the batter sits it will thicken as the oats and chia absorb the liquid, hence you may need to add a tablespoon or two (or three!) of water to this appropriately.  

Follow your waffle maker instructions and make the waffles - I like to spray mine with a coconut oil spray to avoid sticking - and it smells so good!

Serve immediately, or place in a preheated 200º oven in a single layer to keep from getting soggy before serving.

Enjoy!

Liv Life Note:  We use our trusted Cuisinart Waffle Iron... $29 at Amazon!