September is like a second January. It's the only other month that we really feel we get another "new beginning" or "do over" if you will. School is back in session which means its a great time to plan ahead. Recently I've been working on meal planning. With my day job and my bakery on the side it's hard to find time for healthy food habits. I often find myself stopping for fast food or going out to eat. Not only do these habits break the bank, they also break my daily calorie goals. But I've realized enough is enough and I've been focusing on meal planning these last few weeks. I found that dinner came easy to me, I love cooking and I love vegetables so it was pretty easy for me to prepare dinners that I could take to work or share with my family. However, I really struggled with breakfast. These past few weeks I've struggled to find a breakfast that's quick, easy, portable, and delicious until I made these waffles. I'm not sure if it's the natural sweetness of the banana and the honey, or the texture of the whole wheat flour, or even the cinnamon that ties it all together, but whatever it is, it's a winner in my book, and I want to share it with you! Notes: a waffle maker is necessary.
- 1 overly ripe banana
- 1 3/4 cups coconut milk ( or milk alternative of your choice)
- 1/4 cup vegetable oil
- 1 tablespoon vegan sugar or ethical honey
- 1/2 teaspoon vanilla extract
- 2 cups whole wheat flour ( A 1 to 1 gluten free flour substitute would work as well)
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
1. Preheat waffle iron.
2. In a large mixing bowl combine whole wheat flour, baking powder, cinnamon, and salt. Make a well in the center and set aside.
3. With a blender, puree together banana, coconut milk, oil, honey, and vanilla until smooth. Then pour into the well you made in the dry ingredients. Without a blender, in a small bowl mash up the banana using a potato masher or a fork, then add coconut milk, oil, honey, and vanilla. Whisk until combined, then pour in the well of the dry ingredients.
4. Mix together the wet and dry ingredients until there are no more visible flour streaks. It is okay if the batter is lumpy.
5. Spray the preheated waffle iron with cooking spray to ensure waffles don't stick. I use a 1/3 cup scoop of batter per 4x4 waffle. Adjust accordingly to waffle maker size. Cook for 3-7 minutes or until golden brown, crisp on the outside, and fluffy on the inside!
6. Serve immediately or freeze for up to one month. To reheat use a toaster, toaster oven, or microwave!