After being gifted a waffle maker for Christmas by my sweet boyfriend, we have been making waffles at every chance we get. The first attempt was quite a failure – I tried to use banana as the main binder in lieu of egg, and it resulted in the waffles sticking to the iron and becoming a waffle mess. Granted, the waffles tasted delicious, but they didn’t have the fluffy, crispy texture that you look for in a waffle.
So for the next batch we added an egg and left the banana for the waffle toppings. And it worked! Brilliantly. The waffles were crisp on the outside and fluffy on the inside, had just the right amount of sweetness and didn’t stick to the iron. At all.
We’ve gone by the below recipe enough times for me to know that this recipe is a great one. It’s low in sugar and oil, high in deliciousness, made with spelt flour (great for those sensitive to common wheat), and very easy to follow.
Serves 2 hungry, waffle-loving people.
1 cup wholemeal spelt flour
1/2 tsp baking soda
1 & 1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp coconut sugar
3/4 cup almond milk
1 tsp apple cider vinegar
1 free range egg
1 tsp vanilla extract
1/2 tsp coconut oil
Make your buttermilk by combining the almond milk and vinegar in a bowl. While you leave the buttermilk to curdle, add the dry ingredients to a separate large mixing bowl and mix well. Add to the buttermilk the egg, vanilla extract and oil and mix until well combined. Now add the wet mixture to the dry mixture, and stir until the batter is well incorporated. Preheat your waffle iron and let the waffle batter rest until the iron is ready. Cook the waffles according to your iron’s instructions. We get 3-4 waffles using this recipe, depending on how full we fill the iron, but you may get less or more as waffle iron sizes differ. Serve with your favourite toppings. Our go-to is maple syrup, banana slices, blueberries, raspberries and strawberries. Enjoy!