Crispy on the outside, soft and fluffy in the middle.
I only had a conversation yesterday with my friend about how amazing spelt flour is. It’s not that it is actually inherently that amazing, it’s more when I compare it to processed standard wheat flour. I’ve used a bit here and there when I’ve run out of spelt myself, my mum would always have some on hand, and depending on the brand, it’s like a bag of sawdust! The spelt flour just yield a lovely flavour and texture in whatever it creates.
I’m obsessed, clearly and it’s still a novelty not making everything with my go to fool proof gluten free flour, buckwheat.
This batter is similar to the recent pancakes I posted, with a vegan friendly option and a little sugar to help create that crispy exterior. I feel like pancakes hold up better the next day but you can stick there in the oven to crisp them back up… my preference is to have them fresh.
Spelt Flour Banana WafflesPrint Recipe
- 2 tbsp milled flaxseed + 6 tbsp water
- 100ml non dairy milk of choice
- 100 - 120g ripe banana mashed (approx. 1 medium sized banana peeled weight)
- 1 tsp vanilla extract
- 160g plain spelt flour
- 2 tbsp granulated sugar of choice
- 2 tsp baking powder
- ¼ tsp salt
Preheat your waffle iron, it’s key!
Whisk together flax and water and set to one side.
Mix together milk, mashed banana and vanilla in a bowl. After about five minutes add the flax mixture.
Then add in the remaining ingredients.
Once your waffle iron is hot, liberally grease with spray oil, add batter and cook waffles for 6 - 9 minutes; times will vary depending on your waffle iron.
I used 2 - 3 tbsp of batter per mini waffle in the centre of two square waffle sections. You can also make 2 large round waffles if you prefer.
Can be reheated in the oven for 3 - 4 minutes to crisp them back up.