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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.

64:T4b3,S

Vegan griddle pan waﬀles with berry compote