Philadelphia experienced its first brutally cold temperatures this week (it dropped to 14°F!) and we even had snowfall yesterday! So this weekend was spent indoors, listening to holiday albums of my youth. (Hanson’s “Snowed In,” anyone?) Yesterday, my boyfriend made us biscuits and mushroom gravy (with my homemade seitan & bean sausage) for breakfast and it was the absolutely perfect way to begin our lazy Saturday. (Though, admittedly, it was noon when we ate.) Today, I wanted to make pancakes but he requested waffles–with chocolate chips! So I obliged. This is what I came up with:
- 1-1/4 C flour
- 1/2 C rolled oats
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/4 C semi-sweet non-dairy chocolate chips
- 1 ripe banana
- 1-1/2 C non-dairy milk (soy, almond, rice, etc.)
- 1/4 C canola oil
- 1/2 tsp vanilla extract
- Combine flour, oats, sugar, baking powder, and salt in a large bowl. Whisk with a fork until combined. Add chocolate chips and stir to combine.
- In a separate bowl, mash the banana with a fork until smooth. Add the milk, oil, and vanilla extract, whisking with a fork until combined.
- Add the wet ingredients to the dry and stir gently to combine.
- While the batter rests, begin pre-heating your waffle iron to your desired crispness. If necessary, spray with oil to prevent waffles from sticking.
- When the light turns green, use 1/3 cup scoops of the batter to fill each waffle mold.
- The waffles are ready when steam stops rising out of the iron.
- Top with vegan butter, maple syrup, and powdered sugar, or any toppings of your choice.
They are perfection! They are so light and fluffy yet still have that delectably crispy shell. I didn’t even take any pictures because they were devoured so quickly >_<
Now to continue this lazy weekend with some reading and knitting, while listening to ‘NSync’s “Home for Christmas” album…