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
Ingredients
Instructions
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.