Light and fluffy in the centre, crispy around the edges. The key to a crispy waffle is a little sugar to help caramelize the edges and a hot waffle iron!
Preparation Time - 10 minutes
Cooking Time - 6 - 9 minutes (waffle irons will vary, this is per waffle!)
Servings - 2 - many mini’s
- 2 tbsp milled flaxseed + 6 tbsp water
- 100ml non dairy milk of choice
- 100 - 120g ripe banana mashed (approx. 1 medium sized banana peeled weight)
- 1 tsp vanilla extract
- 160g plain spelt flour
- 2 tbsp granulated sugar of choice
- 2 tsp baking powder
- ¼ tsp salt
Preheat your waffle iron, it’s key!
Whisk together flax and water and set to one side.
Mix together milk, mashed banana and vanilla in a bowl. After about five minutes add the flax mixture.
Then add in the remaining ingredients.
Once your waffle iron is hot, liberally grease with spray oil, add batter and cook waffles for 6 - 9 minutes; times will vary depending on your waffle iron.
I used 2 - 3 tbsp of batter per mini waffle in the centre of two square waffle sections. You can also make 2 large round waffles if you prefer.
Can be reheated in the oven for 3 - 4 minutes to crisp them back up.