A while back, a couple of friends of mine decided to make a vegan breakfast. Do you have any idea how hard it is to find vegan recipes? I like my bacon and eggs, thank you very much, and I’ve had a hard enough time giving up meat for its virtual water content – now take away my eggs and milk, too? Worst of all, my favorite breakfast foods, including muffins, pancakes, coffee cake, and biscuits, all are baked goods that use non-vegan ingredients. What to do? With a bit of experimentation, we realized that we had some old, brown bananas on-hand, which could be substituted for eggs. And, by switching out regular cow’s milk with hemp, almond, or soy milk, we could follow a pretty traditional waffle recipe and end up with a vegan-friendly meal.
The best part is that it doesn’t require any special ingredients that you don’t typically keep at home. Since that initial experiment, I’ve made these waffles in my own apartment (but with standard milk.) And, with their minimal virtual water impact, the recipe seemed perfect to share here.
1 bunch brown bananas
½ tsp salt
¼ tsp baking powder
1 cup milk
1 cup flour
Mix all in a large mixing bowl. Pour into waffle iron in ¼ cup portions, and follow waffle iron instructions. Can also be used as pancake batter.
This dish uses between 200-300 liters of water per serving, depending on how large you make the waffles. While that might sound like a lot, it’s a lot less than the 600 liters you’d get from a small serving of bacon and eggs.