Oatmeal, cinnamon, lemon zest and bananas come together in a delightful combination, resulting in a delicious and tasty waffle.
I think this is my new favorite waffle recipe. It's a Forks Over Knives recipe that I modified just a teensy bit!
These waffles get a nice kick of flavor from lemon zest and cinnamon. I was a bit skeptical of the lemon at first but it really works here. There's also mashed banana and I added some lemon juice to the banana before mixing into the batter.
They are gluten-free, egg-free, oil free, low sodium and with the potassium-rich banana and cinnamon, help keep blood pressure in check.
Drizzle a little maple syrup if desired and chow down!
2-1/2 cups rolled oats
1/4 cup ground flaxseeds
2 teaspoons grated lemon zest (from 1 lemon)
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
2 cups unsweetened almond or oat milk
1/3 cup mashed banana
Sliced bananas or other fresh fruit
1. Combine the oats, flaxseeds, lemon zest and cinnamon in a food processor or blender. Process or blend until a powder forms.
2. Transfer oat mixture to a medium bowl. Stir in the almond milk, mashed banana and lemon juice until moistened (batter will be fairly thick).
3. Preheat a nonstick waffle iron. Pour the batter into waffle iron and close lid quickly; do not open until done. Cook according to waffle iron directions. When done, use a fork or a wooden chopstick to lift waffle off the grid. Repeat with the remaining batter. Serve warm with sliced bananas.