These 3 ingredient vegan waffles are the perfect healthy breakfast. Make with simple ingredients; oats, banana and plant milk, these vegan oatmeal waffles are one of the simplest recipes. Get perfect waffles every single time.
I love waffles for breakfast! My favourite savory waffles are these Pumpkin Semolina Waffles.
A good waffle should be fluffy inside and crispy on the outside.
This oatmeal waffle recipe yields the same airy consistency of traditional waffles without needing eggs for a super quick breakfast. The recipe is also refined sugar free as it is just made with banana.
Why this recipe is a keeper!
Only 3 ingredients needed
No flour, No eggs or No regular sugar
Vegan, Dairy-free and easily can be made gluten-free
Ready just in 10 minutes
Light and fluffy with perfect crispy edges
3 ingredient vegan banana oatmeal waffles
This recipe is made with healthy ingredients , see the recipe card for full measurements.
Oats – you can use rolled oats (quick oats) and grind them down in a food processor or use oat flour directly if you do not have a lot of time. Oats provide fibre and micronutrients such as magnesium and zinc.
Alternatively, use white flour/all purpose flour. Another great option are whole wheat flours.
Milk – you can use any plant-based milk here such as almond milk, oat milk.
Vegan buttermilk is another alternative – it is simple to make at home, taking only 2 ingredients and a minute! Add 1 tablespoon of lemon juice to 1 cup of soy milk. Allow it to curdle for 1 minute and buttermilk is ready to use.
Banana – you will need ripened mashed bananas for this recipe. If you want vegan waffles without banana , a great alternative is apple sauce or apple butter as it also has some sweetness to it. You can also use a flax egg which is commonly used in vegan cooking.
Optionally:
You can add a few drops of vanilla essence for extra flavour.
Add some vegan chocolate chips to the batter.
Equipment required
Waffle iron/belgian waffle maker – non stick ones are best. I love to make gram flour and coriander waffles ( Kothimbir vadi waffles ) in this waffle iron too.
Blender – use a food processor or a spice grinder. If you have oat flour, you do not need this.
Vegan gluten-free waffles
You can use gluten-free oats which cook the same way as regular oats. These gluten-free waffles will have the same texture as the original recipe
Spelt flour, buckwheat flour, almond flour are all great options that are gluten-free.
How to make Vegan Waffles with 3 ingredients
In a high speed blender or spice grinder, grind down the oats until you get flour consistency.
Fold the wet ingredients into the dry ingredients.
Add your plant milk of choice and chopped banana, blend 30 seconds and bring it together.
For best results, you do not need a smooth batter but keep it slightly lumpy for fluffy waffles.
If the batter gets very thick, add 1-2 tablespoons of milk and mix well.
Spray or brush the inner plate with a little coconut oil.
Pour in the waffle batter but ensure not to overfill.
Close the lid – you will see steam releasing.
Cook as directed by the manufacturers instructions.
Top with your favorite toppings – see below for suggestions.
How to achieve crispy waffles
Ensure the waffle iron is adequatedly heated before use – the batter should sizzle when it is poured into the waffle maker. To test, flick a drop of water onto the iron, if it sizzles and pops, it is heated.
Do not over work the waffle batter otherwise the waffles will be chewy and dense. For better results, leave the batter a little lumpy.
When cooking the waffles, do not stack them over each other as the heat and steam will cause the waffles to loose their crispiness.
How to prevent waffles sticking to the waffle iron
Coat or brush the waffle surface with oil prior to cooking – the oil prevents the waffles from sticking.
Do not overfill the waffle iron with batter or else it will overfill into the sides and edges and stick.
Serving Suggestions
Serve these vegan Belgian waffles with pure maple syrup and fresh berries – this combination is perfect for breakfast.
Why not try other fresh fruit such as mango, chopped banana, apples with cinnamon, pear and honey or pineapple and coconut.
For indulgence, go for peanut butter or almond butter. If you do not like nut butters, apple butter is a good option.
Sprinkle some icing/powdered sugar on top, however then they’ll no longer refinde sugar-free.
Go wild and try out some new concoctions of your own! This is a great recipe to get kids involved.
I find that a lightly sweet Kefir Lassi is the perfect beverage alongside these healthy waffles.
My parents prefer to have it with Masala tea or Karak chai .
Storage
You can store waffle batter in an airtight container and keep in the fridge for 2 days.
You can also store leftover waffles in the fridge. To reheat for a delicious breakfast, place in the oven or air fryer or under the grill until warm through
Store cooked banana waffles in the freezer – simply reheat in a toaster oven, air fryer or oven if you have a large batch.
The waffle iron should be hot before the batter is poured in. Do not stack the waffles on top of each other as they loose their crispiness. Your batter might be too smooth – keep it slightly lumpy.
Yes, you can. Use grill pan or use regular frying pan to make pancakes out of this batter.
Other Breakfast/Brunch Recipes
Eggless Buckwheat Pancakes
Orange Cranberry Scones (starbucks style)
Air fryer Donut Holes
Mango Pancakes
Bajra Methi Dhebra (Millet flour and Fresh Fenugreek Flatbreads)
Sabudana Khichdi
Tiger Rolls
Mandazi (egg free)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegan Waffles (3 Ingredients)
Equipment
- 1 Blender
- 1 Waffle maker
Ingredients
- 1 cup rolled oats use gluten-free for GF diet
- ¼ cup banana
- ½ cup oat milk or any other plant based milk
Coocnut oil to grease the waffle iron
Instructions
- Add oats in a blender jar, and blend for 30-40 seconds or until you have fine flour. 1 cup rolled oats
- Add in banana and milk and blend for another 30 seconds or until the batter turns smooth and lump-free. 1/4 cup banana, 1/2 cup oat milk
- Leave it aside.
- Meanwhile switch waffle iron on and allow to reach cooking temerature.
- Now coat the waffle iron’s cooking surface (base and lid) using coconut oil to avoid sticking waffles.
- Pour or spoon waffle batter evenly over the hot iron (approx 1/2 cup). Becareful not to overfill.
- Close the lid and allow waffles to cook for at least 8-10 minutes. Do not open the lid whilst steam is coming out of the waffle maker.
- Open the lid slowly and leave waffle in the place for another 20-30 seconds.
- Remove gently using a flat knife.
- Repeat process for remaining batter – greasing iron between each waffle with coconut oil – and store waffles on a plate in warm oven until ready to eat.
- Serve with fruit, maple or date syrup, nuts etc.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Waffles (3 Ingredients)
Equipment
- 1 Blender
- 1 Waffle maker
Ingredients
- 1 cup rolled oats use gluten-free for GF diet
- ¼ cup banana
- ½ cup oat milk or any other plant based milk
Coocnut oil to grease the waffle iron
Instructions
- Add oats in a blender jar, and blend for 30-40 seconds or until you have fine flour. 1 cup rolled oats
- Add in banana and milk and blend for another 30 seconds or until the batter turns smooth and lump-free. 1/4 cup banana, 1/2 cup oat milk
- Leave it aside.
- Meanwhile switch waffle iron on and allow to reach cooking temerature.
- Now coat the waffle iron’s cooking surface (base and lid) using coconut oil to avoid sticking waffles.
- Pour or spoon waffle batter evenly over the hot iron (approx 1/2 cup). Becareful not to overfill.
- Close the lid and allow waffles to cook for at least 8-10 minutes. Do not open the lid whilst steam is coming out of the waffle maker.
- Open the lid slowly and leave waffle in the place for another 20-30 seconds.
- Remove gently using a flat knife.
- Repeat process for remaining batter - greasing iron between each waffle with coconut oil - and store waffles on a plate in warm oven until ready to eat.
- Serve with fruit, maple or date syrup, nuts etc.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati Kadhi is a sweet and sour Indian soup made from yogurt and besan (chickpea flour) and is the perfect accompaniment to a typical Gujarati Thali. This easy and simple Gujarati kadhi recipe has been in our family for generations and gives perfect results every time.
Why not treat yourself to a wholesome meal of Gujarati kadhi khichdi or kadhi bhaat, which is perfect for the whole family.
- What is Kadhi?
- Must haves for Proper Gujarati White Kadhi
- Gujarati Wedding Kadhi
- Ingredients
- How to make Sweet Gujarati Kadhi with Step by Step Images and Video Recipe
- How to make Vegan Kadhi
- Serving Suggestion
- Pro Tips
- Storage instructions for Kadhi
What is Kadhi?
Kadhi is a gram-flour dish, that is a staple in every Indian household. It is a thick gravy based recipe that is prepared with sour yogurt, gram flour and basic spices.
While in the western state of Gujarat, the traditional Gujarati kadhi is white and slightly sweetened by jaggery or sugar. It is also thinner compared to Punjabi kadhi.
Gujarati kadhi uses ghee and cumin seeds in the vaghar/tempering stages and has whole spices. A must ingredient is curry leaves.
This kadhi is different from Kathiyawadi Kadhi which includes garlic and turmeric powder in the recipe.
Gujarati Mango Kadhi or Aamras Kadhi is a delicious summer time variant. Mango Pulp whether fresh or tinned is added to the Gujarati kadhi for a fruity flavour.
Gujarati Kadhi with Garlic
If you want to make Kathiawadi style Kadhi instead of this version, the recipe adjustment is easy. Kathiawadi Kadhi is made with garlic and sometimes also has powdered peanuts added to it.
Add a clove of minced garlic along with the green-chillies and ginger in this recipe.
Spring Onion Kadhi is another delicious kadhi and this one is made with spring onions. It is perfect with rice or Bajri na Rotla .
Bhinda ni Kadhi is a Gujarati kadhi variation made with okra (bhindi), spring onion and garlic.
Fulwadi ni Kadhi is not strictly a known recipe but one that my Granddad used to make using Masala Fulwadi. This one is comfort in a bowl.
Peanut, Potato Farali Kadhi is a great option during religious fasts or vrat.
Must haves for Proper Gujarati White Kadhi
For kadhi to be classed as “Gujarati” it must be:
- white in colour
- made with curry leaves
- sweet – either sweetened with jaggery or sugar (after all sweet and spicy is the hallmark of good Gujarati food)
- thin – Gujarati kadhi is thin rather than thick Punjabi kadhi
- no red chilli powder, only green chilies-ginger and dried red chilli for heat
- no mustard seeds, cumin seeds tempering only
- made with ghee rather than an oil tempering
Gujarati Wedding Kadhi
Jain weddings will typically serve this Gujarati Kadhi with a matar pulao (green peas rice)
Ingredients
In the recipe, a yogurt and gram flour mix is tempered with hot oil, spices then simmered and sweetened with jaggery.
Here is everything you will need, plus ingredient substitute ideas.
Yogurt – for creamier tasting kadhi I recommend full-fat plain but sour yogurt, we usually use Greek yogurt.
If you want a tartness to your kadhi (this is more authentic tasting) then use a sour yogurt like the desi natural yogurts that are found in the World Food sections or in South Asian grocery stores.
You could also use Ayran which is a sour Turkish yogurt drink.
Gram flour – this is chickpea flour and is also known as besan. Different types of gram flour are avaliable but you will need fine gram flour variety. It is easily available in supermarkets, health shops, and Indian groceries. It is also called chana no lot in Gujarati.
Ginger and Green chilli – fresh ginger and green chillies are best and have such a wonderful smell and taste. You can crush them in a blender or grinder.
IMPORTANT – Check the strength of your green chillies before deciding how much to add in your recipe – remember kadhi should not be too spicy as it is a side for a spicier meal. I check by smelling the crushed mixture before deciding how much to add.
Often one batch of green chillies bought from the store is mild and then the next is fiery hot!!! It’s a bit like green chilli roulette.
Jaggery – to sweeten the kadhi. Although white jaggery is often avoided as it is refined, white gor goes best in this kadhi. Desi gor/gur has darker in colour and gives a molasses type flavour to kadhi.
If you do not have jaggery, use white sugar.
Fat – for traditional kadhi use desi ghee for tempering. You can use olive pomace oil or sunflower oil as a substitute.
Spices – cumin seeds, methi seeds, dried red chilli, cloves and cinnamon bark.
Curry leaves – also known as Kari Patta and are a must for this recipe, as so many wonderful flavours impart from this ingredient. Fresh curry leaves are the best, but frozen or dried will work too.
They can be found in South Asian grocery stores. You can store your curry leaves in a jar still attached to the stalk in the fridge for a few weeks.
Freshly chopped coriander – for garnish, added prior to serving.
How to make Sweet Gujarati Kadhi with Step by Step Images and Video Recipe
(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)
- In a bowl whisk yogurt and besan ensuring that you remove any lumps of the flour.
- Add water to the mixture and whisk again. To make it easier to whisk add the water a bit at a time.
- Add the green chilli and ginger and mix.
- Heat ghee in a heavy bottom pan
- Add whole spices once the ghee is hot. Allow the spices a moment to crackle before pouring over the yogurt mixture.
- Pour more water to thin out the kadhi.
- Add the curry leaves and salt. Adding salt at this early stage prevents the kadhi from splitting.
- Bring it to a steady boil. Keep the heat low-medium at the beginning and then it can be increased to a medium heat.
- Simmer for 10-12 minutes and stir occasionally.
- Garnish and serve hot
How to make Vegan Kadhi
For dairy-free kadhi, use non-dairy yogurt such as soya instead of regular dairy yogurt.
Replace ghee with vegetable ghee or oil and if using sugar to sweeten the kadhi make sure it is suitable for vegans.
Serving Suggestion
This easy and quick kadhi goes so well with the other Gujarati dishes.
For a typical Gujarati style meal, serve with Soft and round Gujarati Rotli , Rasadar Kala Chana Nu Saak (black chickpea curry) Tuver ( Pigeon Peas Curry Gujarati style ) or Mag Ni Chutti Daal (dry yellow moong daal).
Serve alongside with Kobi Bateta Nu Saak (cabbage and potato curry), Gujarati Bharela Raviya (stuffed eggplant), or Stuffed okra with coconut and coriander.
Make a lip-smacking combination by pouring it on Suka Meva Pulao , Green Peas and Mint Pulao , Coconut Almond Rice , Indian Winter Vegetable Pulao , or my Nanima’s Green Peas and Potato Rice Pilaf.
When a Gujarati thali is prepared for a big feast, serve along with this kadhi a platter of Patra as farsan and Shrikhand as a dessert.
I love this kadhi with Mixed dry fruits and Nuts Puran Poli , Ringan Valor Nu saak and Khada Masala Rice.
Pro Tips
Stir the kadhi continuously whilst it is cooking to prevent splitting and
Add coriander just when serving to prevent it from wilting and turning slimy in the kadhi. The coriander will remain vibrant green!
For speedy kadhi making and you own a hand blender, you can whizz up the besan, water, fresh ginger and green chillies all in one. This means you do not have to use a separate kitchen appliance to make crushed ginger-green chilli paste.
If you do prepare Shrikhand by draining the water from the yogurt, use that water in making this Kadhi.
Do not add less gram flour than the recipe states or else the yogurt may split while cooking. Add salt straight away to prevent the yogurt splitting. Adding salt at the end of cooking may cause the kadhi to split. Stir the kadhi continuously to begin with to allow the ingredients to thicken and emulsify. Cook kadhi at a lower heat to begin with as overheating can cause the yogurt to split. Once the kadhi is looking more stable, you can increase to a medium-high heat to finish off cooking.
Firstly take the kadhi off the heat. Make a thin lump free paste of besan and water, add to the kadhi and cook again whilst continuously stirring.
Storage instructions for Kadhi
In the fridge, kadhi will last for around 4-5 days. It should be stored in the fridge as soon as it cools down.
Gujarati kadhi stores well and stays fresh in the fridge for 4-5 days in an airtight container.
Once it is totally cooled down, store it in a freezable container. Store it up 4-6 weeks.
If it is frozen, leave it on the worktop at room temperature to thaw then reheat in a pan on the stove top, bring it to boil so it mixes so well again. If the kadhi is refrigerated, either microwave to reheat or warm on the stove.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Gujarati Kadhi (traditional recipe)
Ingredients
Kadhi
- 500 ml Yogurt Sour -Curd-Dahi
- 2-3 tbsp Gram Flour Besan
- 1 tbsp Green chillies crushed
- 1 tbsp Ginger crushed
- ¼ cup Jaggery or sugar
- Few curry leaves
- Freshly chopped coriander
- Salt to taste
Vaghar – tempering
- 2-3 tbsp Ghee
- ½ tsp Cumin seeds
- 1 Dry red whole chili
- 2-3 Cloves laving
- ½ inch Cinnamon stick taj or dal chini
- ¼ Tsp Methi seeds
Instructions
- Mix gram flour, yogurt and 1/4 cups of water.
- Mix with the hand blender or egg whisk and make a very smooth paste.
- Add chilli-ginger paste.
- Meanwhile, prepare heat ghee and oil in a pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds.
- Pour the mixture in a pan.
- Add 1 cup water and
- Add curry leaves, jaggery, salt and put on a low flame and bring it to boil.
- Do not boil for a long time but to simmer it on a low heat for a lesser time.
- Garnish with fresh Coriander leaves.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2010.
