Growing up, Saturday morning waffles were a tradition. But after adopting a gluten-free diet, we started experimenting—sometimes miserably—with our own recipes. It's taken a couple of years, but I have perfected my very own banana waffle recipe. The best part is that it is suitable for every diet, whether you are gluten-free, vegan, or have a peanut, egg, or dairy allergy. And I promise, they do not taste like cardboard.
The downside to boxed gluten-free waffle mixes is that they are completely devoid of nutrients. But by using nutrient-dense flours like coconut and oat, you add plenty of fiber and protein without skimping on taste. The bananas add a natural source of sugar without dominating the traditional waffle flavour and texture. I like to add a touch of cocoa powder to mine, but you could easily add some chocolate chips or vanilla extract instead.
Banana Bread Waffles
- Prep Time:20 mins
- Cook Time:5 mins
- Total Time:25 mins
- 1 cup oat flour
- 1 cup gluten-free all purpose flour
- 1/2 cup coconut flour
- 1/2 cup brown rice flour
- 1/2 tablespoon baking powder
- 1 teaspoon xantham gum
- 1/2 teaspoon pink Himalayan salt
- 1/2 tablespoon cinnamon
- 2 tablespoons ground flax seed
- 4 tablespoons water
- 4 ripe bananas
- 4 cups plain unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1/2 cup chocolate chips optional
Prepare the flax egg by combining the water and ground flax seed. Set aside to let the mixture thicken.
Combine dry ingredients in a medium bowl. Stir to combine.
In a large bowl, mash the bananas with a fork or potato masher.
Add the milk, flax egg, and coconut oil. Stir to combine.
Add dry ingredients to wet ingredients.
Mix with a spatula until well combined. Fold in chocolate chips if desired; I added cocoa powder.
Set the batter aside to rest for 10 minutes. Let the waffle iron heat up while you wait.
Add about 1/2 cup of batter to the waffle maker; spread out with spatula.
Top with maple syrup, whipped cream, fresh fruit, more chocolate...whatever your heart desires! Enjoy.