This past weekend I woke up and thought it would be nice to have some home-made (vegan) waffles. At roughly 25 weeks pregnant I get these random
cravings great desire for certain foods. Now, some of these cravings are kind of normal but maybe not:
- Watermelon – as cold as it can get without freezing
- Jr. Mints – stored in the fridge … okay, so this is a normal thing for me not pregnancy related
- Lay’s Ketchup Chips – this was during the first trimester only during a 3 week period; I no longer crave them
- Snickers Bars – again after they have been in the fridge (this one ended a short while ago)
- Pad Thai – have managed to have twice this summer …. and counting
- Red Grapes – yes you guessed it … as cold as can be
- Coconut Yogurt with blueberries/strawberries
You get my point….I have random specific cravings these days.
Sunday morning, we all got up a little late (thank you Lilly). Lilly and I went to the kitchen and my husband, Sai went out for a quick walk with our dog, Maclean. Their walk usually takes about 10 minutes around our little block.
I decided that Lilly and I would make Vegan Waffles provided I could find the recipe under our mess of a kicthen storage/side table. Just our luck … I found it. Out came the waffle maker or cooker as Lilly calls is and we found all the ingredients in minutes. I sat Lilly on the stove (no it wasn’t on and yes I was right beside her) to help me mix the ingredients – she LOVED it!
My mother had printed this recipe a few years ago, so I had to go looking for the original source: www.boutell.com
Vegan Waffles Ingredients
1 ripe banana, mashed
2 cups of water
1 1/2 cup of whole wheat flour
2 teaspoons Baking Powder
1 teaspoon cinnamon
1 teaspoon nutmeg (I didn’t have any)
vanilla extract to taste (optional)
Other: I also added 3 tablespoons of ground flaxseed.
- Mix Banana and Water together.
- Add dry ingredients and mix, leaving lumps in the water.
Cook in a waffle iron, according to the manufacturer’s instructions.
This makes about four waffles – however we got about 7 out of them. I made a few small ones for Lilly.
Pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. You can get the original recipe here.
By the time my husband got home (10 minutes), we had them in the “cooker” and the first round was ready to come out. This recipe is really easy to make and tasty.
These would be perfect to make and freeze for another day. Mental note – make before baby arrives and freeze to have on hand for breakfast …. make that “to have on hand for any time of the day”.