Vegan Banana Waffles

Vegan Banana Waffle on breakfast table served with fresh bananas and maple syrup

Crispy on the outside, light and tender on the inside. These easy vegan
banana waffles are made even tastier with hints of cinnamon and vanilla.
The perfect way to start the weekend, freeze any leftovers for quick
weekday breakfasts!

4.84 from 12 votes

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Course: Breakfast

Cuisine: American, Vegan

Keyword: Banana Waffles, Vegan Waffles

Prep Time: 10

Cook Time: 10

Servings: 5 7-inch waffles

Calories: 372kcal

Author: Bronwyn

Ingredients

1 ½ cups all-purpose flour
2 tbsp granulated sugar
2 tbsp cornstarch
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 ¼ cups unsweetened plant-based milk
1 cup very ripe mashed bananas (approximately 2 bananas)
⅓ cup neutral oil (e.g. avocado, canola, etc)
1 ½ tsp vanilla extract
¾ cup chopped nuts, optional (e.g. pecans or walnuts)

Instructions

Preheat waffle iron according to manufacture's instructions.
In a large bowl, sift and whisk the flour, sugar, cornstarch, baking powder, cinnamon, and salt together.
In a medium sized bowl, mix the mashed bananas, plant-based milk, oil and vanilla together. Pour in the wet ingredients into the dry ingredients and mix just until blended. It's okay if it's lumpy. Stir in the nuts if using. Do not overmix.
Cook the waffles according to the waffle iron manufacturer's instructions, or until the waffle iron stops steaming. These waffles are a slightly darker colour when cooked at higher temperatures because of the sugars from the bananas. You may wish to use a medium setting. Don't stack your waffles or they will lose their crisp exteriors.
Serve with fresh bananas, chopped nuts or fresh fruit, and maple syrup.

Nutrition Info:

Notes:

*These waffles freeze well. To reheat, microwave for about 15 seconds and then place in toaster or heated waffle iron on a low setting to crisp up.

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