Vegan Banana Oat Waffles

I was cleaning up our pantry a few months ago and finding ways to use up those odds and bits from the bins. This recipe was an interesting find to finish off that last portion of the oats that were lying untouched in the can for months. Of course I could make only a small portion which my daughter thoroughly enjoyed for her lunch that day. 

These light and fluffy pancakes are gluten-free and vegan. These are made with oats, banana, almond milk and flax eggs. They make an easy and fuss-free breakfast. In fact, all you need to do is blend the ingredients and make waffles. They can be made in a big batch and extras can be refrigerated or frozen, stored in plastic wraps. They can be reheated in a toaster oven when needed.

Recipe source: Here

Ingredients: (Yield - about 4)

2 flax eggs
2 cups old fashioned oats

1 cup unsweetened almond milk or milk of choice

1 medium sized ripe banana

1.5 tsp vanilla extract

1 tsp. cinnamon

1 tsp. baking powder

1 packet stevia / preferred sweetener

Directions:

* For flax eggs, combine 2 tbsp. flax meal and 6 tbsp. water in  a small bowl.

* Blend all ingredients until smooth in a blender and let it sit for about 10 minutes.

* Meanwhile preheat the waffle iron. 

* Cook waffles in the waffle iron as per the manufacturer's instructions. Leave the waffles a little longer after the waffle iron goes off to make the waffles a little crisper.

* Enjoy them warm with any preferred toppings like maple syrup, fruits, honey / others.

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