- 250g oat flour
- 2x bananas
- 60ml melted coconut oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbs vanilla essence
- 250ml plant-based milk (coconut, almond, rice)
Combine bananas, milk and coconut oil in a small mixing bowl and then let
Next mix all dry ingredients in a separate large mixing bowl.
Then add wet ingredients to the dry and mix until well combined. Test batter for sweetness and
Set aside for 5-10 minutes while the waffle iron preheats.
Once your waffle iron is ready, generously coat it with non-stick spray or coconut oil. Cook the batter according to your waffle iron’s manual instructions, then remove waffles and place on a baking rack in a hot oven (200C) to keep warm while you finish the rest.
Do not stack the waffles, instead keep them in a single layer to avoid them getting soft.
Serve immediately with desired toppings like fresh fruit.
A few weeks ago I baked a batch of these biscuits and took them along to a volleyball tournament for my team to enjoy between matches. They were a hit and so I’ve decided to share this all-time favourite recipe with you that my Brazilian friend, Marry shared with me.
If you follow my account on Instagram, you know that ginger has permanently entered my menu in the form of ginger shots. Earlier, I’ve been drinking hot water with ginger and lemon for breakfast, but when my M. gave me a slow juicer, I fell in love with ginger shots!