Spelt-Oat-Banana-Walnut-Spice Vegan Waffles Recipe–Dave’s Fave
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.
Author: Dave W.
- 1 ripe banana, very well mashed
- ½ cup + 2 tablespoons water (you can omit the additional 2 tablespoons of water if you’re omitting the walnuts)
- 1½ cups soymilk (I use unsweetened)
- 1 tablespoon vanilla extract (most recipes use only a teaspoon–I love vanilla!)
- 3 tablespoons canola oil (this is a little more than most recipes here)
- ½ cup uncooked rolled oats
- 1½ cups spelt flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon Ener-G egg replacer powder (optional–adds a slight amount of binding and slightly more fluffiness)
- ⅓ cup raw finely chopped walnuts (measure before chopping-you can add slightly more or less if you wish)
- 1½ teaspoon cinnamon
- ¼ teaspoon ground ginger (or you can use some chopped fresh ginger squeezed through a *sturdy* garlic press)
- ½ 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, especially if you don’t add the egg replacer powder, and then adjust the time for subsequent waffles if necessary.