One of my favourite brunches to enjoy with my family on the weekends are these chewy, protein packed waffles. This recipe was inspired by the Buttermilk Waffles in the Spilling the Beans cookbook and has been modified to be vegan, gluten-free to suite my family’s taste. These are easy to bring together and no one will complain that you’ve added beans…trust me. Leftovers make great kids lunches or power snacks after a hike or workout. 

WET INGREDIENTS

• 1 large ripe banana
• 1 1/2 cup of almond milk
• 1 Flax egg (or regular egg)
• 1 tbsp of Vanilla
• 1 1/2 cup of drained, cooked or canned beans (pinto, navy or white kidney beans)
• 1 tbsp of freshly squeezed lemon
• 1/4 cup of melted coconut oil

Blend all the wet ingredients in a high speed blender or food processor until smooth.

DRY INGREDIENTS

• 1 1/2 cup of spelt flour
• 1.4 cup of cornstarch 
• 1/ tsp baking powder 
• 1/4 tsp baking soda

Mix the dry ingredients in a large bowl, add the wet ingredients and stir throughly until you have a smooth, clump-free mixture.That’s it for the batter. Pretty easy!

Now to make them into waffles: we use a Cuisinart electric waffle iron and even though it’s non-stick, we apply a light coating of melted coconut oil, just to make sure that the waffles don’t stick.These waffles need longer to cook than regular ones (10-12 minutes) so don’t be impatient and check them too early or they’ll separate.This recipe makes 10-12 waffles.