Breakfast / American
Banana Buckwheat Waffles
Ripe banana and cinnamon give these vegan buckwheat waffles a soft center and gently sweet flavor. Freeze extras for an easy toasted breakfast.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Preheat the waffle iron. Whisk buckwheat flour, baking powder, cinnamon and salt.
Mix mashed banana with oat milk, oil and maple syrup. Fold into the flour mixture and rest for 5 minutes.
Lightly oil the waffle plates if required by the appliance. Add batter according to the manufacturer’s capacity.
Cook for 4–6 minutes per batch, until steam slows and the waffle releases easily. Keep warm while cooking the rest.
0 of 4 steps complete
A little kitchen know-how
- Wait until the waffle releases on its own to avoid tearing the delicate batter.
Make it yours & keep it well
Use certified gluten-free buckwheat flour and oat milk if avoiding gluten.
Storage: Freeze cooled waffles for 2 months and reheat in a toaster.
Estimated nutrition per serving
340 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Freeze cooled waffles for 2 months and reheat in a toaster.
Can I adapt this plant-based recipe?
Use certified gluten-free buckwheat flour and oat milk if avoiding gluten.
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