Spelt-Oat-Banana-Walnut-Spice Vegan Waffles Recipe–Dave’s Fave

 

Spelt-Oat-Banana-Walnut-Spice Vegan Waffles Recipe–Dave’s Fave
 
Prep time
Cook time
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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:
Serves: 4
Ingredients
  • 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
Instructions
  1. Mix together the mashed banana and liquid.
  2. Stir together dry ingredients and mix in wet ingredients.
  3. 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.

12 thoughts on “Spelt-Oat-Banana-Walnut-Spice Vegan Waffles Recipe–Dave’s Fave”

  1. 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

  2. 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!

  3. 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

  4. 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:-)

  5. 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.

  6. “Canola oil” is 100% genetically-modified.
    Recommend to use coconut oil (or olive oil) !!
    Thanks for the recipe!

  7. Joshua,
    Thanks for the comment. My understanding is that there is indeed a fair amount of genetically-modified canola out there, but there are companies who produce non-GMO oil. (A quick Google search pulled up a few options.) Because there is a range of preferences out there regarding oils, I encourage experimenting with whichever type(s) work best for you.

  8. Hi Dave,

    I am making these for my baby/toddler with food allergies right now! I can’t wait to try them with her. I am adding flax/apricot mixture instead of enerG egg replacer and we are trying the recipe with rice milk . Thanks Bunches for the recipe! I wanted to use up the bananas and try the spelt flour : ) I use spectrum organic Canola it’s non GMO right?

  9. Bonnie,
    Would love to hear how these turned out! Spelt waffles can have a wonderfully light texture, but can be a bit more finicky than standard wheat waffles with sticking/binding. However, if you got a good flax/flour ratio right off the bat and sprayed sufficient oil on the grids prior to each waffle, they were probably delicious. I’ll actually email you individually with the Heartfelt Banana Spelt Waffles from the GVWC, as they use flax & you can compare.
    According to a doc on Spectrum’s site, they even test for GMO contamination via wind drift, so I’d consider that a reasonable effort.

  10. Ordinarily, I say that the only vegan food I want to eat is made out of actual vegans… dark humor on my part! This recipe is FANTASTIC! I will never have another white flour waffle again. I made it with almond milk (vanilla flavor, actually) because that’s what was in the fridge, and omitted the egg replacer and the nuts. I also snuck in a tablespoon of bourbon- but that’s just between you and me. I can’t tell you how much I enjoyed this recipe. If you are at all skeptical about the vegan label take it from a fellow skeptic… this is a wonderful find. Thanks to the chef!

  11. Thanks for the input, and I’m impressed that the recipe still worked without putting in another binder such as flax. Spelt binds less strongly than regular wheat flour. And if you’re looking for a few less-dark vegan and vegetarian jokes (on a site maintained by a vegan), check out vegetus.org. :)

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