Vegan Waffles

This recipe is based on a version by Rip Esselstyn, a former firefighter and triathlete. He’s a health activist and food writer and the author of The Engine 2 Diet, “Plant-Strong” and “The Engine 2 Seven-Day Rescue Diet”.

 

Vegan Waffles
6 waffles

2½ cups old-fashioned oats
¼ cup flaxseed meal
1-1/2 teaspoons baking powder
Zest of 1 lemon
½ teaspoon cinnamon
1 medium banana, mashed
1½ cups almond milk
1 teaspoon apple cider vinegar

Preheat a nonstick waffle iron.

In a food processor or a high-speed blender, combine all the dry ingredients, lemon peel, and cinnamon. Blend until the mixture reaches a flour-like texture.

In a medium bowl, add the oat mixture, the mashed banana, almond milk and apple cider vinegar. Mix thoroughly with a fork (the batter will be fairly thick).

Portion the batter onto the preheated waffle iron and spread it around to all corners. Close the lid and cook according to the manufacturer’s instructions—basically until the iron has stopped having escaping steam. Gently remove the waffles when done. Make all the batter into waffles and save any leftovers for another day. (These freeze well, too)

Serve topped with fresh fruit.

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