Breakfast Waffles

This is my recipe for day 8

My husband and I have been eating waffles every weekend for breakfast for few years now. We use a recipe of the Engine 2 cookbook, by Rip Esselstyn. That recipe has walnuts so I adjusted it to be JS compliant, with the help of ChatGPT. I must say this is the second AI generated recipe that I try and it was pretty good. I asked for a low fat, vegan waffle recipe.

Ingredients for 8 waffles (we make them for two weekends, freeze one batch of 4):

2 cups unsweetened almond milk

2 tbsp flaxseed meal (grounded flaxseeds) + 6 tbsp water (flax eggs)

2 cups oat flour

1 tbsp baking powder

1 tsp cinnamon (optional)

1 tsp vanilla extract (optional)

1/2 tsp salt

1 mushed ripe banana or 2-3 tbsp apple sauce for added sweetness

Instructions:

1. Make flax eggs:

In a small bowl, combine ground flaxseed and water. Stir and let sit for 5 minutes until it thickens.

2. Preheat your waffle iron.

Lightly spray with non-stick spray if it tends to stick (or use a nonstick model to keep it fat-free).

3. Mix dry ingredients:

In a large mixing bowl, whisk together flour, baking powder, salt, and cinnamon.

4. Mix wet ingredients:

In a separate bowl, combine plant milk, vanilla (if using), mashed banana or applesauce (if using), and flax eggs.

5. Combine wet and dry:

Pour wet ingredients into dry. Stir until just combined. Do not overmix. Let the batter rest for 5 minutes if time allows — it helps the waffles get fluffier.

6. Cook waffles:

Pour batter into preheated waffle iron and cook according to your iron’s instructions (in my waffle maker 12-15 minutes)

7. Serve:

Serve warm with fresh fruit or sugar free blueberry jam (made with just blueberries and chia seeds, also in the photo, but that is another recipe I may share separately if people are interested).