- 3 cups whole wheat pancake mix
- 2 cups flax milk
- 2 ripe bananas, mashed
- 1/3 cup old-fashioned oats
- 1/2 cup amaranth
- 1/2 cup millet
- 4 tablespoons aquafaba (liquid from can of chickpeas)
- 4 tablespoons medium-chain triglyceride (MCT) oil
- 4 tablespoons vegan sour cream
- 2 tablespoons lemon juice
- 1/4 cup sunflower seeds
- 1/4 cup chopped walnuts
- Combine pancake mix, flax milk, bananas, oats, amaranth, millet, aquafaba, MCT oil, sour cream, and lemon juice in a large bowl. Mix well. Fold in sunflower seeds and walnuts. Let batter rest for 5 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour 3/4 cup batter in the hot waffle iron and cook until waffle is golden brown and the iron stops steaming, 2 1/2 to 3 minutes. Repeat with remaining batter. Break each waffle into quarters.
10/17/2019
recipepes.com
multigrain waffles, recipe
PT15M
PT1H
5
455 calories
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