1 cup unbleached white flour
1/3 cup whole wheat flour
1/2 tablespoon sugar
1/4-1/2 teaspoon baking powder
1/2 ultra ripe banana
1/2 cup nondairy milk (I use soy)
1/4 cup vegan margarine (I use Earth Balance), softened
generous splash vanilla extract
tiny drop almond extract
2-3 spoonfuls applesauce, optional
1. Turn on your Belgian/regular waffle maker. Usually, it is best to apply some nonstick oil or spray, because the first waffle always sticks on mine. For batter, Mix the dry ingredients in one bowl.
2. Mash banana in bowl, and add the milk, then mash more. Add the margarine, and mash and mix so it starts getting chunky, but mixes together. Add the extracts, and keep mash/mixing. Add the applesauce. (If you like your waffles to be really light on the inside, forget the applesauce.)
3. Add the wet to the dry. The batter should be kind of chunky, like thick pancake batter or muffin batter. If you feel it seems too dry, add more milk. I usually add a splash at this stage.
4. Ladle batter onto waffle iron, starting in the middle, about 3 big spoonfuls. Don't try to spread it out, just slop it on and the waffle maker will take care of the rest. My waffle maker has a light that tells me when they are done; if yours does not, I would guess it takes about 5 minutes.
Enjoy! They should come out nice and crispy on the outside and have the consistency of a popover on the inside, not at all like pancakes, not thick, not doughy.