Vegan Banana Oat Waffles Food

VEGAN BANANA OAT WAFFLES

Steps:

• Add all ingredients to a stand mixer
• Blend until smooth (the batter might still be a bit grainy from the oats but the bananas should be pureed)
• Pour batter in waffle iron
• Bake until golden (a minute or two longer than regular waffles so the bananas are cooked through)
• Serve warm with maple syrup or your favorite waffle topping

VEGAN TWO INGREDIENT WAFFLES

Steps:

• BLEND - Put oatmeal, banana, and two cups of water in a blender (or food processor). Start blending.Add all other ingredients while it's blending to save time.
• SIT - Once everything looks rather homogenous, let the batter sit for five minutes. At this point, I usually start heating up my waffle maker.
• COOK - Using a ladle, place two scoops into your waffle maker. These take longer to cook than normal waffles; for mine it takes about six and a half minutes.
• ENJOY - They taste great fresh, but if you're not going to eat them while they're hot I suggest popping them in the toaster for a bit just to warm them up again.

BANANA-PECAN OAT WAFFLES RECIPE

Steps:

• Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 150F (66C) and place a sheet pan in the oven.
• A. For the Blender (I use VitaMix): To the blender container add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor: To the work bowl add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Whirl for 3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.
• Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 6-7 minutes to bake. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.
• Serve with your favorite toppings. Blueberry compote, pumpkin butter or stewed apples are quite nice.
• To Store:
• To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.