Name: Chocolate Chip Banana Bread Waffles
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 tbsp flaxseed meal (to make flax egg); 2.5 tbsp water (to make flax egg); 2 null bananas (ripe, peeled); 2.5 tsp baking powder; 1.5 tbsp avocado oil (or melted vegan butter); 1 cup almond milk (unsweetened); 0.25 tsp sea salt; 0.25 cup rolled oats (gluten-free when necessary); 1 cup gluten free flour (or sub spelt or unbleached all-purpose, plus more as needed); 0.25 cup dark chocolate chips (dairy-free dark or semisweet); null to_serve chocolate chips (a few more); null to_serve vegan butter; null to_serve maple syrup

Instructions

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1

To prepare vegan flax egg, combine flaxseed meal (1 tbsp) and water (2.5 tbsp) in a medium bowl, stir, and let sit for a few minutes to thicken.
2

Once thickened, add bananas (2) (peeled) and baking powder (2.5 tsp) to the flax egg. Mash well with a fork until only small chunks remain. Add avocado oil (1.5 tbsp) and whisk to combine. Then add almond milk (1 cup) and stir.
3

Next, add sea salt (0.25 tsp) and rolled oats (0.25 cup) and stir. Then add gluten free flour (1 cup) and stir until just combined. Finally, add dark chocolate chips (0.25 cup) and stir once more. The batter should be cake-like in texture, slightly thick but pourable. Add more [gluten free flour] if too thin, or a little [almond milk] if too thick.
4

Let batter rest for minutes (5) while preheating waffle iron. Once iron is ready, spray with [cooking spray] or lightly brush with oil.
5

Add cup (1) scant batter to the waffle iron (adjust based on size) and cook according to manufacturer instructions (ours took about minutes (5) to cook through and get a slight crisp).
6

Remove from waffle iron with a fork and place on a cooling rack or serving plate. Keep warm in a F (200 degree) oven. Do not stack waffles to prevent sogginess.
7

To serve, top with additional [chocolate chips], [vegan butter], and/or [maple syrup] (optional).
8

Cool leftovers before storing. Will keep in the refrigerator up to days (3), or in a single layer in the freezer for up to month (1). Reheat in a hot oven or toaster oven (~350 F / 176 C) until crisp and warm.