When I hear waffles, I immediately think of my childhood. The soft, but a little crunchy, maple syrup covered goodness that are waffles. My favorites were pecan waffles, made by my Nana. Since becoming vegan, I haven’t been able to eat those, but have eaten this recipe that is a whole lot easier (and healthier), and makes more than enough for me!
This recipe is filling, and versatile!
Makes: 8-10 medium-size waffles
What you need:
3 cups water
3 cups rolled oats
1 large banana
1/2 cup Pecans or Walnuts
Dash of cinnamon
1 tsp pure vanilla extract
3 Medjool Dates, pitted
Start heating up your waffle iron on medium-high heat.
Place all ingredients, except pecans or walnuts, into high speed blender.
Blend until smooth.
Next, pour in the nuts, and pulse until they are well incorporated, but not pulverized.
Once waffle iron is heated, pour about 1/2 cup of batter onto iron and close.
Check after 5 min. If it is still too soft, leave until it is done.
Once ready, top with your favorite toppings! (I like maple syrup, fresh berries, and some nut butter!)
These do very well in the freezer. They can keep for about 1 1/2 weeks.
If you try this, take a photo, and tag me on Instagram! @AllysVeganVibes