This vegan waffle recipe makes a fairly big batch (6-7 waffles) that you can easily cook ahead of time and reheat as you wish for lunch or breakfast, making it a super fun and tasty way to meal prep! You can of course also switch it up with different toppings throughout the week to keep it interesting.
Ingredients:
80g All purpose flour
120g wholemeal flour
140g banana
370g soy milk
25g sugar
2tsp baking powder
a pinch of salt
Toppings (per 2 waffles) 1/3 sliced banana
A handful of chopped chocolate
1tbsp peanut butter
A drizzle of maple syrup
A sprinkle of granola
Method:
Add your wholemeal and all purpose flour, sugar, baking powder and salt to a bowl and whisk well to combine. Mash the banana and combine with the soy milk. Pour the wet into the dry and whisk to combine. Preheat your waffle iron and grease with some oil or plant based butter. Pour in about 1/6-1/7 of the mixture (the exact amount will depend on your waffle iron so just use as much as you think is right) and cook until there’s not as much steam coming out of the sides of the waffle maker, this means the waffle has cooked through. Remove the waffle and place on a cooling rack. Note: if you find that the waffle is about to tear as you open the waffle maker, close it and cook for a few more minutes before you try again, as the issue is likely to be that your waffle is undercooked. Repeat the process until you run out of batter. Cool the waffles and either add your toppings and enjoy immediately or store in the fridge until you wish to eat them.
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