Banana Quinoa Waffles (Quick Vegan Recipe)
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Cook25 min
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Total35 min
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Servings4
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Why settle for waffles loaded with refined sugar when you can whip up a batch that is naturally sweetened by bananas alone? This recipe hits all the marks, being quick to prepare, completely vegan, and packed with natural sweetness, especially when you use a high-speed blender* to bring the batter together in seconds. The overripe bananas do the heavy lifting when it comes to flavor and sweetness.
Quinoa Flour Base Recipe
Banana Quinoa Waffles are a nutritious and delicious breakfast option that combines the natural sweetness of overripe bananas with the protein-rich benefits of quinoa flour. This recipe creates fluffy, satisfying waffles that are perfect for those following a vegan or plant-based diet, and a high-speed blender* makes quick work of combining the ingredients into a smooth, lump-free batter.
Ingredients:
Banana Quinoa Waffles (Quick Vegan Recipe)
by veganpreps.com
Ingredients
- 2 large overripe bananas
- 3 cups quinoa flour
- 1 1/2 cups vanilla-flavored soy milk
- 1 cup water
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Cooking spray or neutral oil for greasing
Instructions
- 1Preheat your waffle iron to medium heat (around 375°F / 190°C if adjustable). Peel and mash bananas in a large bowl until smooth with no large lumps.
- 2Add soy milk and water to the mashed banana and whisk to combine. Add quinoa flour, baking powder, cinnamon, and salt. Whisk until a smooth, thick batter forms. Let batter rest for 5 minutes.
- 3Lightly grease the waffle iron plates with cooking spray. Pour enough batter to fill the iron (typically 3/4 to 1 cup per waffle, depending on iron size). Close and cook for 5-6 minutes until steam stops escaping and the waffle is golden and crisp.
- 4Remove waffle carefully with a fork and place on a wire rack — do not stack, or they will steam and go soft. Repeat with remaining batter. Serve with maple syrup or fresh fruit.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Use bananas that are truly overripe, as they provide maximum sweetness and moisture to the batter without requiring added sugar. Quinoa flour can be found in most health food stores or the specialty flour section of grocery stores, and it gives you a complete protein profile. The vanilla-flavored soy milk adds subtle sweetness and richness, though unsweetened soy milk can be swapped in if you want a less sweet result. Make sure you have a quality waffle iron on hand and preheat it fully according to the manufacturer’s instructions, as this helps you get even browning and the right texture.
Mash Bananas First, Always
Begin your banana quinoa waffles by mashing 2 overripe bananas in a large bowl with a fork until they reach a smooth consistency. Using overripe bananas is vital, as they provide natural sweetness and moisture to your batter. Once the bananas are thoroughly mashed, add 3 cups of quinoa flour, 2 cups of vanilla-flavored soy milk, 2 cups of water, and 1 teaspoon of ground cinnamon if desired. Mix all ingredients together until well blended, making sure there are no lumps of flour remaining in the mixture.
While your batter rests, preheat your waffle iron according to the manufacturer’s instructions. Once heated, lightly grease the iron with cooking spray to prevent sticking. Drop 1/3 cup of batter onto the hot iron surface, close the lid, and allow the waffle to cook for 8 to 10 minutes until it achieves a golden brown color. Repeat this process with the remaining batter, greasing the iron as needed between batches so each waffle cooks evenly and releases cleanly from the iron.
Try Almond Milk Instead
Vanilla-flavored soy milk works great in this recipe, but you might want to swap it out for almond milk if you’re looking for a lighter, more delicate flavor that lets the banana stand out. Almond milk creates a slightly thinner batter, which helps the waffles cook more evenly and get crispy on the outside. You’ll still get that creamy texture you want, but with a subtler taste that won’t compete with the banana and cinnamon. Use the same two-cup measurement, and you’re all set.
Maple Syrup and Fresh Berries
Now that you’ve got your waffles crispy on the outside and tender on the inside, add your favorite toppings. Drizzle pure maple syrup across your waffles while they’re still warm – the heat helps it spread evenly and soak into the nooks. Then pile on fresh berries like blueberries, strawberries, or raspberries. The tartness of berries balances the sweetness perfectly, and they add vitamins and fiber. This combination works because the warm waffles slightly soften the fruit while keeping your toppings’ distinct flavors separate. It’s simple, nutritious, and the best.
Final Thoughts
You now have everything you need to create a breakfast that’s both satisfying and nutritious. These banana quinoa waffles give you sustained energy because quinoa has complete protein, while bananas offer natural sweetness and potassium. You’ll notice the texture stays light yet filling, making them perfect for busy mornings.
In This Recipe.
