Ingredients
Equipment
Method
- Add the lemon juice to the plant-based milk and set it aside.
- Mix the ground flaxseed with warm water in a small bowl and set it aside.
- Plug in the waffle maker and let it heat up.
- Mix the whole wheat and almond flour, cornstarch, brown sugar, cinnamon, ground cloves, baking powder, baking soda, and salt in the large bowl. Stir well with a whisk.
- In the medium bowl, combine the plant-based milk with lemon juice, banana, ground flaxseeds with water, oil, and grated ginger. Mix well with the whisk.
- Add the wet ingredients to the dry ingredients and mix just until combined wth a large spoon. Don't overmix.
- Spray the waffle maker with non-stick spray. Spoon half of the batter into the waffle maker. Close and turn over, and let it cook for about 5 minutes.
- Open the waffle maker and remove the waffle. Repeat with the second waffle.
- Top with pecans, maple syrup, or other desired toppings and enjoy!
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.
Soy milk was used for this estimate and recipe testing.
To measure the flours, add them loosely to each measuring cup with a spoon. Then level off the top of the cups with a knife. Packing the cups with too much flour may result in too much flour in the batter. You can also measure these with a scale.
A frozen banana works very well in this recipe. Just defrost it first (about a minute in the microwave).
