Ingredients

Ingredients (use vegan versions):

3/5 cup soy flour
2/5 cup rice flour
1/4 cup soy protein isolate
1 smashed banana
2 teaspoon baking powder
1/2 teaspoon salt (optional)
2 tablespoon oil (canola or olive)
1 1/2 cups water

Directions:

Ok! You''re gonna want to combine all dry ingredients in a bowl. Mix well, and then add the banana, oil, and water! Once again, mix well. You are going to want to spray your waffle maker before every waffle goes in, so don''t say I didn''t warn you. The waffles are very thick and very filling. My waffle maker makes roughly 10 4x4 waffles, but I eat four of them at a time (my waffle maker is 8x8), so they go pretty fast. I usually have one left over for the next day.

Nutritional information for entire recipe:

calories: 1000 kcal
protein: 68 g
Carbs: 100 g
Fat: 41 g
Sat fat: 4 g
mono Fat: 19 g
Poly Fat: 15 g
High in B-6, Riboflavin, Folate, Iron, Magnesium, Phosphorus, Potassium, and, regretfully, Sodium.

This recipe is ok for celiacs and those on wheat free diets (like me) and is great for growing bodies.

One last thing: whenever I make these waffles, they come out perfect. But when my mom makes them, they stick to the waffle iron. The only scientific reasoning behind this that I have come up with is that she is not a vegetarian. Ok, let me know how it comes out if you try it.

Serves: Depends on your waffle maker.

Preparation time: 25 minutes.