Banana Flaxseed Freezer Waffles

Happy Valentine’s Day, friends! I don’t know about you, but I feel strongly that almost any holiday is a good excuse for brunch. Valentine’s Day, President’s Day, Sunday; all of these are key brunch-eating opportunities. That’s part of what makes this waffle recipe so fabulous – it makes enough waffles for you to eat on all the days, for at least a week, I’d say. I’m a big fan of making a big batch, eating way too many, and then freezing the rest for later. Wait until they are completely cool and then throw them in a freezer-grade zipper bag and they are ready to go in the freezer. Then toast them and eat them later.

This recipe is adapted (beyond recognition, I should think) from my trusty 1975 edition of the Joy of Cooking. I doubled the recipe, used whole wheat flour instead of white and quadrupled the egg replacers for big, fluffy vegan waffles. If you don’t have a waffle maker, you could make some pretty great pancakes from the same batter.

Banana Flaxseed Freezer Waffles

2 very ripe bananas, mashed (about 2 cups pulp)
2 Tbsp. ground flaxseed
½ cup canola or safflower oil
3½ cups whole wheat flour
1½ Tbsp. baking powder
½ tsp. salt
3 cups soymilk
1 cup walnuts, chopped (optional – see tip below, if using)

1. In a large mixing bowl, mashed bananas until no large lumps remain.
2. Add flaxseeds, oil, flour, baking powder, salt and  soymilk. Mix well.
3. Fold in the walnuts, being careful not to overmix.
4. Bake in your waffle maker, following the manufacturer’s instructions.
5. If freezing, let cool completely and then freeze waffles in a freezer-grade zipper bag.

Tip: This simple method makes chopping walnuts super-easy. Place walnuts in a large zipper bag and seal it. Crush the walnuts into small pieces by rolling a sturdy rolling pin (or unopened wine bottle) over the bag. Done!