I said goodbye to New York City last week. Next week, I’m saying goodbye to this whole damn country. It’s strange and exciting and just thinking about it makes me want to put on Vanessa Carlton and dance out all my emotions. Luckily, I’m currently packing up my stuff at my parents’ house in Ohio, so there aren’t too many people around to witness me doing just that.
Moving out of NYC was quite the challenge, mostly because I accumulated so many things while living there and had to lug a delicate wedding dress on the plane along with a million other suitcases (okay, three). And it certainly wasn’t easy leaving my really cool, smart, gorgeous friends in New York who eat vegan tacos with me and listen to my complaints about the price of almond butter. They’re the best.
So here I am in suburbia, packing (and not packing), watching House of Cards (and finishing House of Cards in two days), running occasionally (but mostly sitting and/or walking), and making a lot of waffles. Surprisingly healthy and seriously tasty waffles. Waffles so delicious, Betsy (my mother, who makes a mean waffle herself) dubbed them her FAVORITE waffles of all time—and I think I know why.
It probably has something to do with the fact that they taste like a baked good from some adorable little pastry shop, with a toothsome texture from oat flour and flax meal and a subtly sweet flavor from banana, coconut sugar, and vanilla bean paste. When paired with berries and maple syrup (and tahini, if you’re like me), these are sure to get your mom’s seal of approval, too.
- 3/4 cup oat flour (see notes)
- 1 Tbsp. coconut sugar (or white sugar)
- 1 Tbsp. flax meal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup milk
- 2 Tbsp. coconut oil, melted
- 1 tsp. vanilla bean paste (or vanilla extract)
- 1 egg
- 1 banana, mashed
- Berries, maple syrup, and tahini, for serving
- In a large bowl, combine the oat flour, coconut sugar, flax meal, baking powder, baking soda, cinnamon, and salt and mix well. In a medium bowl, whisk together the milk, coconut oil, vanilla bean paste, egg, and mashed banana.
- Add the wet ingredients to the dry and mix until combined. Allow the batter to rest for 10 minutes. Meanwhile, preheat the waffle iron.
- Coat the heated waffle iron with cooking spray to prevent sticking. Scoop a scant 1/4 cup of batter onto the iron, close the lid, and cook according to the manufacturer’s instructions, or until the waffle is golden brown. Repeat with the remaining batter.
- Serve the waffles topped with berries, maple syrup, and/ or tahini, or with toppings of your choice.