1) Whisk together dry ingredients in a mixing bowl. 2) In second bowl, whisk milk and apple cider vinegar, let sit for a few minutes.
3) Blend banana into 'buttermilk' then add to dry ingredients with wet ingredients. 4) Stir together. Let sit for 5 minutes.
5) Heat a waffle iron and spray with cooking spray. 6) Pour 1/3 cup waffle batter into waffle iron. Cook for 2-4 minutes or until cooked through. Remove from iron.
7) Repeat process until all batter is used up. 8) Let the waffles cool slightly before serving.
Gluten free, fluffy, and full of nutrients, these Vegan Buckwheat Banana Waffles are made with simple ingredients for a quick breakfast that's meal prep friendly!
An allergy-friendly breakfast recipe that you're sure to love! These waffles are made gluten free, dairy free, vegan, egg free, and nut free!
Keep cooked and cooled waffles in the fridge for up to 4 days or in the freezer for up to 3 months!
HOW TO STORE
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