Light & crispy vegan waffles

Tell me what you eat, and I will tell you what you are - Jean Anthelme Brillat-Savarin

Another recipe for using up overripe bananas: after @many-rainbows' banana cakes, my mom's recipe, and banana muffins, here's my super easy vegan waffle recipe.

Ingredients

400 g wheat flour

1 ripe banana, cut in fairly thin slices

1 sachet of vanilla sugar (7,5 g)

1 tbsp brown sugar

2 pinches of salt

1 sachet of baking powder (11 g)

10 cl vegetable oil

250 ml sparkling water* (or ortherwise still water)

Instructions

1. Add all the ingredients to the blender and mix until smooth*

2. Pour into a large bowl and cover

3. Let stand for at least 30 minutes at room temperature

4. Once the waffle iron plate is heated to the correct temperature, brush on about 1/2 tsp of oil and add a pinch of sesame seeds

5. Pour the equivalent of a not-too-full ladle.

6. With my Tefal waffle maker: the newer model takes about 4-5 minutes to cook the waffles versus the prior model would take about 3-4 minutes.

* adjust the quantity depending on whether it's a large banana and whether it's ripe or very ripe

The batter should be slightly thicker than French crepe batter; they cook a little faster because they are less liquid and crispier.  If it's too thick, add a little water, if it's too thin, add a little flour.

N.B.: sorry, I thought about taking a picture when there was almost no batter left😅