2 cups water (I used fatfree plain soy milk)
 2 cups rolled oats
 1 ripe banana
 1/4 tsp salt
 1 TB raw sugar
 1 tsp vanilla
 
 Blend everything in a blender until smooth. Let it sit for a few minutes to 
 thicken. Bake in a non-stick waffle iron until done. 
 
 (Note: I used a small Belgium waffle iron and it made 8 waffles, enough for
 two dinners or one dinner and two breakfasts. Whenever I have leftover
 waffles, I reheat them the next day by toasting them lightly in my
 toaster oven.)
 
 Source: Food for Life by Neal Barnard.
 Makes: 2 servings.

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