There’s no dairy, eggs, or refined sugar in these Vegan Almond Butter Banana Bread Waffles. Make them during any time of year for a delicious, healthy, and freezer-friendly breakfast!
Riddle me this- since bananas are always technically in season, does that mean banana bread is too?
Today we are partnering with Silk, to bring you this fabulous breakfast that is vegan, freezer-friendly, and made with 100% whole grains. For those that can’t do dairy or don’t prefer to eat animal products, then this year-round seasonal waffle recipe is for you! It’s made with Silk’s Almondmilk Yogurt Alternative, which is exactly what it sounds like, almond yogurt! You still get the live, active cultures like dairy yogurt, but without the dairy (or soy!). In 1 cup of Silk’s Almondmilk Yogurt Alternative, you get…
- 6 grams of protein
- No saturated fat
- No artificial colors or flavors
- No GMO’s
- No high-fructose corn syrup
Winner winner waffles are for dinner. Or breakfast. Or lunch.
I find that yogurt with active cultures does wonders for baking. It makes things silky smooth and fluffy. Most of the time yogurt is out of the question for people who can’t do dairy or animal products, but not this stuff! You get the same effect with this stuff.
This is such a great base waffle recipe for flavoring yourself. While almond butter banana is my fav, you can absolutely use other yogurt flavors or fruit to make different flavor combos. We used white whole wheat flour, which is my preference for both waffles and pancakes, almond milk, mashed banana, and drippy almond butter. All the yums.
Topping-wise, don’t go light. Some ideas include: almond butter, yogurt, berries, and maple syrup!
- 1.5 cups white whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch teaspoon salt
- 1 medium banana, mashed (1/2 cup)
- 3 tablespoons almond butter, drippy
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
- 1 teaspoon vanilla extract
- 1 5.3 oz. container Vanilla Silk Dairy-Free Yogurt Alternative (1/2 cup)
- 3/4 to 1 cup Silk Unsweetened AlmondMilk*
- 3 tablespoons coconut oil, melted
- First, preheat your waffle iron to medium heat.
- Prepare your flax eggs by mixing together 2 tablespoons of ground flax seed and 6 tablespoons of water. Let sit for 15 minutes until it becomes goopy.
- In a large bowl, mix together all dry ingredients. Then add wet ingredients, minus the coconut oil and flax eggs. Mix until combined.
- Melt the coconut oil and add that to the batter. Mix. Then add flax eggs and mix.
- Spray waffle iron with coconut oil cooking spray on both sides. Then, scoop in about 1/2 cup of batter. Close the waffle iron, flip, and let cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
Tips & Notes
*As your batter sits, it may begin to thicken. In that case, start with 3/4 cup of milk and then add a splash more almond milk as needed.
Nutrition FactsServing Size: 1/4 Calories: 396 Sugar: 8 Sodium: 671 Fat: 20 Carbohydrates: 41 Fiber: 9 Protein: 11
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.