Vegan griddle pan waffles with berry compote

A waffle so big - everyone can tuck in!

  • place COOK 25 minutes
  • place SERVES 4
  • printicon

Serves: 4

Cooking: 25 mins


Both recipes extracted from: Plants Only Kitchen, Quadrille


  • Add the banana, milk, maple syrup and vanilla essence to a mixing bowl. Using a potato masher, mash the banana as much as you can to remove the lumps, then stir in the chia seeds.
  • Sift the flour, baking powder and salt into th e banana mixture, then gently fold everything together using a spatula. Don’t overmix or your waffle won’t be light and fluffy when it’s cooked.
  • Preheat a non-stick oven-proof griddle pan over a low heat and preheat your grill to high. Add the oil to the griddle pan, and when it’s hot, add enough batter to cover the base of the pan. Use a spatula to help spread the batter into the corners of the pan.
  • Allow the waffle to cook for 4–5 minutes before placing the pan under the grill, on the bottom shelf, for 10 minutes.
  • While the waffle is cooking, add the compote ingredients to a saucepan.
  • Place the pan over a low heat to bubble away until you’re ready to serve, stirring occasionally.
  • After 10 minutes under the grill, your waffle should have risen nicely and be lovely and golden on top.
  • Top the waffle with the compote and serve with yogurt, fresh mint and maple syrup.
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