Sunday, May 6, 2012

Banana walnut waffles

If you couldn't already tell from my last two posts, we've had a surplus of over-ripe bananas in our house. Michael and I both really love banana nut muffins and so I was browsing through some breakfasty recipes  in my cookbooks and found this one for banana nut waffles. Perfect, because we still have a bunch of bananas to use up soon. There are two left- maybe I'll throw together some banana bread to stick in the freezer. Anyways, the recipe comes from Veganomicon and I just changed a few parts of it to suit my tastes.


2 c almond milk
2 tsp apple cider vinegar
2 average-sized bananas
3 Tbs olive oil
3 Tbs pure maple syrup
1 tsp vanilla extract
1 1/2 c all-purpose unbleached white flour
3/4 c whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 cup walnuts, chopped finely

1. Preheat your waffle iron. Pour the milk and vinegar into a measuring cup and set aside to curdle.

2. Mash the bananas very well in a large mixing bowl. Add the milk mixture, oil, syrup and vanilla and stir.

3. Add the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Use a fork to combine. Do not overmix, just mix until there are minimal lumps left. Fold in the chopped walnuts.

4. Spray the cooking surfaces of your waffle iron with nonstick cooking spray and cook the waffles according to manufacturer's directions.

Keep waffles warm in the oven!
Serve these with strawberries or other fresh fruit and lots of maple syrup. This is a perfect weekend breakfast dish that can carry over through the week- waffles freeze really well! Just pop them in the toaster and voilĂ , fresh waffles during the week.


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