|10 min||10 min||20 min||6|
|1 tbsp||Flaxseed meal (ground) (flax egg, see "Notes" below)|
|1 cup||Coconut flour|
|1/4 cup||Rolled oats- Gluten Free|
|2 1/2 tsp||Baking powder|
|1 cup||Almond milk, unsweetened (any kind of non-dairy milk)|
|2 1/2 tbsp||Water (flax egg, see "Notes" below)|
|1/4 tsp||Sea salt|
|2 large||Banana (ripe)|
|1/4 cup||Dark chocolate chips, vegan|
To prepare flax egg, combine flaxseed and water in a small bowl, stir. Store in an airtight container in the fridge.
To make the batter: Peel and mash banana and baking powder together with a fork. Add in milk, flax egg and stir. Next add salt, oats and stir. And then add flour and stir until just combined. Add in chocolate chips. Store in an air tight container in the fridge.
To make a flax egg:
Add 1 tbsp flaxseed meal and 2 1/2 tbsp water to a dish and stir.
Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does.
But I've found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.
Spray cooking spray generously on the waffle iron as these are more apt to stick than a normal batter.