Banana & Oatmeal-Based Vegan Waffles Recipe

If you don’t already have Ener-G egg replacer in stock, try the below “wonderful vegan waffles” posted by Mercy for Animals , which also work as a pancake batter. As with the “healthful waffles” recipe on this site, add a tablespoon or two of canola oil if you prefer a slightly richer flavor. I usually replace at least half of the water with soymilk or almond milk. They have a slighly different texture that incorporates oatmeal with the flour and utilizes a banana base. Also, you can simply omit the cinnamon and nutmeg if you prefer a neutral waffle, or you can add a little ginger if you prefer additional “zing.” Others have posted the same recipe with additonal tips.

I find that these, like other banana-based waffles, need a slightly longer cook time so they’re not “mushy” in the center–but they’re still very tasty. Using a  potato masher to mash the bananas very well seems to help, and the oats help to provide additional structure and binding.


  • 1 ripe banana, mashed
  • 2 cups water
  • 1/2 cup uncooked rolled oats
  • 1 1/2 cups whole-wheat flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg (best if freshly grated!)
  • vanilla extract to taste (optional)


Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Cook on a waffle iron, according to the manufacturer’s instructions.

The batter also works well for pancakes, and is especially tasty when you add small berries (blueberries, raspberries, blackberries, etc.) to the mix. To make pancakes, pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)

Top with margarine, syrup, fruits, or preserves.

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