I’m a fairly predictable eater in the morning. My gold standard breakfast is a bowl of oatmeal topped with dates, nuts, currants and cinnamon. If I’m feeling fancy, I’ll sprinkle on some hemp seeds or sweeten it up with maple syrup. I eat this at 4-5 times a week for breakfast. And the other days? That’s a toss up between a plant based protein smoothie, cinnamon rolls and the occasional waffle. Like these waffles!
I have plenty of go-to recipes for delicious, sweet waffles but I really wanted to develop a recipe that was satisfying without being overly sugary and didn’t taste like soggy cardboard. Which as it turns out, is what most “protein” or “healthy” waffle mixes taste like. Bleh.
I prefer yeasted waffles so I knew that was the route I was going to take with this recipe. I also adore the nutty flavor of spelt, so I thought that was a nice alternative to whole wheat. And the banana and maple syrup add just the right amount of sweetness. You can make this waffle easily vegan by subbing in a flax egg. While these are absulotey best fresh, warm and topped with things like almond butter, applesauce, more bananas, coconut flake or pecans….I really love using left over waffles to make peanut butter and jelly sandwiches the next day!! (I know, I know, “left over waffles??? That’s not a thing Aimee..”)
So here it is. My take on a healthier-for-you waffle that doesn’t taste like soggy cardboard. It’s certainly no brioche dough waffle, which I also recommend you try, but I hope you enjoy them! Oh and if you want to just nix all the healthiness, slather on some Nutella. Because Nutella makes everything more magical.
A delicious, mostly healthy recipe for Belgian Style Waffles made with spelt flour and naturally sweetened with banana and maple syrup!
- 1 cup unsweetened almond milk
- 2 teaspoons coconut oil or butter
- 1 1/8 teaspoon yeast & 1/4 cup warm water
- 1 banana, mashed
- 2 tablespoons maple syrup
- 1 egg, lightly beaten
- 1 cup spelt flour
- 1/2 cup quick oats
- 1 teaspoon cinnamon
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- almond butter
- pecan halves
- unsweetened coconut flakes
Mix together yeast and water, let rest 5 minutes. Meanwhile, in a small sauce pan, warm almond milk and coconut oil together until just barely bubbling then remove from heat.
Combine dry ingredients in a large mixing bowl.
Create a well in the center of dry ingredients then pour in all the wet ingredients plus the egg, maple syrup and mashed banana. Mix using a whisk until you have a mostly smooth consistency. There will be a few chunks with the banana and oats, this is okay. Cover with plastic and let rest for at least 2 hours at room temperature or overnight in the fridge.
Once dough has risen give it another nice stir and then make waffles per your waffle iron’s instructions. Top with applesauce, almond butter, coconut flake and pecans. Or take the classic butter and maple syrup approach. Or just sprinkles. Whatever your heart desires.
Yields 4-6 Belgian style waffles, depending on your waffle iron size.
Vegan Friendly Variation: use coconut oil instead of butter and substitute 1 flax egg for chicken egg.
If you don’t have quick oats on hand, you can use old fashion or thick cut, just whirl them in a food processor first to break them up a bit, otherwise the texture of your waffles won’t be quite right.
Keywords: waffles, yeasted waffles, spelt flour waffles, healthy waffles