Wednesday, December 2, 2020


I often prepare them for breakfast. Topped with date syrup, they taste great. One espresso later and I can keep going. They will also work well on a trip and in a lunchbox. I can't say how they taste the next day because they never survived the night :)


(twelve waffles)

dry ingredients:

  • 100g of millet flour
  • 50 g of oat flour
  • 3 tablespoons of corn flour
  • 1 tablespoon of sugar
  • 1 tablespoon of cocoa
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of cardamom
  • 1 teaspoon of baking powder

wet ingredients:

  • 1 banana (80g)
  • 300 ml of plant-based milk (in my case soya milk)
  • 1 tablespoon of ground linseed + 3 tablespoons of water
  • 2 tablespoons of oil

  • oil for greasing the waffle iron
  • icing sugar
  • date syrup


  1. Cover the flaxseed with water and set aside for 10 minutes, until it forms a "jelly".
  2. Put the dry ingredients in one bowl and mix with a whisk to aerate the mixture.
  3. Pour the wet ingredients into the second bowl: a banana smashed with a fork, linseed mixed with water, milk and oil. Stir with a fork.
  4. Pour the wet ingredients into the dry ingredients and mix with a whisk.
  5. Set aside for 10 minutes.
  6. Heat up the waffle iron, grease it with oil and fry the waffles for about 8 minutes (baking time depends on the type of kitchen equipment).
  7. Serve the waffles sprinkled with icing sugar and topped with date syrup.


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