Blueberry Banana Waffles with Vegan Caramel
Waffles are probably my most favorite breakfast for a mellow weekend!
And that statement is actually pretty funny… like I only enjoy a berry and maple syrup drenched waffle for brunch, or swirling a forkful into luscious vegan caramel just on weekends. 🤣
I have had a love affair with waffles for as long as I can remember, and this blueberry banana recipe is my favorite so far!
They have a thin layer of crispness on the outside, and then your mouth sinks into such fluffy tenderness.
They’re also a gorgeous purple on the inside, so making them only on weekends, or only for breakfast, is not something I’m going to settle for.
Instead I also make mini waffles, and dunk them in smoothies for a healthy, delicious snack or lunch. And hey, breakfast for dinner is definitely a thing too!
Waffles are good all the time!
The waffle above is topped with meltingly sweet figs and berries, and after this photo I drizzled on a homemade caramel sauce.
The sauce also tastes great swirled into porridge and smoothies. Other options for the waffles are maple syrup or melted dark chocolate, both are delicious.
This was actually a leftover from the day before.
No way was I stopping to take photos after inhaling their intoxicating scent while they baked! Nope, we sat down right away and dug in.
This is why you should double the recipe, so there’s enough for leftovers. They freeze really well, and can be reheated in a toaster or oven.
Simple Vegan Caramel Sauce
1) Mix equal parts nut butter or tahini sauce (or both) with maple syrup until creamy.
2) Adjust the maple syrup amount down for less sweetness.
3) Store in fridge in a lidded container.
I mentioned smoothies and mini waffles earlier, and here’s a good example.
(Just ignore the powdered sugar scattered on the background. It was one of those great in theory, not in practice, photo ideas. haha)
My waffle is topped with a dollop of Amaretto Coconut Cream Sauce. And OMG the lush sauce is so delicious with the the mellow persimmon, tart passion fruit, and pomegranate jewels.
The Unicorn Smoothie is on my Instagram, and I really love all the different flavor sensations in this bowl!
Amaretto Cashew Cream
- 1 cup raw cashews
- 1/2 cup coconut milk
- 1 tablespoon amaretto liqueur
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1) Place cashews in a bowl, and cover them with hot tap water. Soak for 2 hours, and then rinse and drain.
- 2) Mix all ingredients in blender until smooth.
- 3) Store in a lidded container in the fridge for up to 4 days.
I wanted to share a savory waffle idea too, which is perfect for lunch/dinner or something different for brunch.
Just scroll down for the recipe, because it makes fantastic sandwiches too! (Excuse the photo quality below, as it was a quick snap, since my husband wanted to eat NOW. lol)
I slathered each waffle half with Kite Hill non-dairy Chive Cream Cheese, and I layered on vegan fried chick’n, ripe garden tomatoes, and avocado. SO GOOD!
Speaking of waffle sandwiches, OMG go check out this Vegan Chick’n and Waffle with Sriracha-Maple Syrup, or how about a Vegan Fried Chick’n + Dill Chive Savory Waffle
Blueberry Banana Waffles
Print RecipeIngredients
- 2 cups all-purpose or *1 to 1 gluten free flour
- 2 tablespoons corn or tapioca starch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 very ripe medium size banana
- 1 cup blueberries
- 1 1/4 cup canned coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
Whisk all dry ingredients in a medium bowl; set aside.
Blend banana, blueberries, coconut milk, maple syrup, coconut oil, and vanilla in a high speed blender until puréed.
Pour into the dry and stir just until mixed. Small lumps are fine. Let sit for 5 minutes, and then heat waffle maker. Cook according to your maker's instructions.
Notes
The milk amount depends on your banana size and coconut milk thickness. Start with 1 cup and add more, 1 tablespoonful at a time, until you have the right thickness. If using gluten-free flour, you may need to reduce milk by 1/4 cup.
