Since becoming a Nutritarian in the summer of 2011, my mom has found a handful of recipes that are her regular go-to meals, including teriyaki chickpea and pineapple rice, Thai veggie pizza, black bean and veggie fajitas, lentil soup, black bean burgers, and Kitty's Asian Slaw. Recently she has added a waffle recipe that she created, into her rotation. I couldn't think of anything more delicious and filling to have for Easter brunch than her Whole Grain Waffles topped with peanut butter and organic maple syrup, with some orange slices on the side.
Whole Grain Waffles for Easter Sunday
1 flax egg (1 Tbsp flaxseed meal & 2.5 Tbsp water)
1 Tbsp molasses
1 ripe banana
6 dates (or about 1/4 cup)
1/2 Tbsp baking powder
1 cup plant-based milk (more to thin)
1 cup whole wheat flour
1/4 cup ground old fashioned oats
- Preheat waffle iron while you prepare the batter.
- Stir together the flaxseed meal and water, and set aside.
- In a high speed blender, blend the plant milk, molasses, banana, and dates until smooth and creamy.
- Mix your dry ingredients in a medium-sized bowl. Mix in blended banana mixture and flaxseed.
- Stir well to combine, adding more plant milk to thin to the correct consistency.
- Coat your waffle iron with non-stick spray and pour the batter in. Cook until as crispy as you like it.
- Serve with fresh fruit, nut butter, or your favorite syrup.
As you are cooking a batch of this, the batter tends to thicken up, so thin with more almond milk if it becomes too thick. We like to have our waffles with natural peanut butter and organic maple syrup. It would also be delicious to have some blended fresh berries or mashed banana on top if you are trying to watch your added sugar intake. We have never tried making this recipe as a pancake, but the batter should be able to cook in a similar way. If you try this, please let us know how it went in the comment section!