If you’re looking for a vegan waffle that is actually light, fluffy and tender, this is the one. These banana and yoghurt waffles use two of my favourite egg replacements in vegan baking: banana and yoghurt. Used together, they help create a beautifully soft texture without needing eggs.
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Banana is such a handy egg replacer because it helps bind the ingredients together while also adding natural sweetness and moisture. It also means these waffles are a great way to use up those very ripe bananas sitting on the bench.
The yoghurt adds even more moisture and tenderness to the batter. I love using plain coconut yoghurt here because it helps give the waffles that soft, almost cake-like texture while keeping the recipe completely egg-free and vegan.
I’ve also swapped half of the oat flour for spelt flour. While I love using oat flour in waffles, an all-oat batter can sometimes be a little dense. Combining it with lighter spelt flour gives these waffles a much more delicate, fluffy texture while still keeping all the goodness of oats – alternatively you could omit the oat and use spelt or plain flour on its own for even fluffier softer waffles too.
The result is a simple, naturally sweet vegan waffle that is soft enough for little ones and delicious enough for the whole family. Serve them warm with fresh fruit, yoghurt or your favourite toppings, or make a batch to keep in the freezer for an easy breakfast whenever you need it.
Fluffy Banana and Yogurt Waffles
Ingredients
- 60 g oat flour (blended rolled oats)
- 60 g spelt flour
- 1 large banana (110g peeled)
- 80 g coconut yoghurt (unsweetened)
- 80 ml soy milk
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a blender and blend until smooth.
- Preheat your waffle maker.
- Pour the batter into your waffle maker and cook according to your model (this makes 3-4 large Belgian style waffles). We use the GreenPan on the waffle setting, level 4, for 6 minutes.
- Allow to cool slightly before serving.
Storage
Store in the fridge for 3 days or freezer for 2 months. To freeze: Lay the cooked waffles flat on a baking tray and freeze for 1 hour. Transfer to a bread bag or airtight container and store in the freezer. Reheat straight from frozen in the toaster.Did you make this recipe?
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