These gluten free and dairy free golden brown, slightly crispy waffles topped with a drizzle of pure maple syrup are equally satisfying and scrumptious. Treat yourself or your family to these on a weekend or maybe a snow day. With bananas, a few gluten free flours, and some kitchen staples, you can whip up the batter in short order. You will need a bit of time to make a batch because most waffle irons cook only one or two waffles at a time, but they are worth the wait. Leftover waffles can be frozen and reheated in the toaster for a quick weekday breakfast or snack. Our go-to topping is pure maple syrup but they also pair well with a dusting of powdered sugar or berries and whipped coconut cream. For a sweet treat, cut the waffles into small squares and serve with Chocolate Sauce (find the recipe here) and dollops of whipped coconut cream. I have included a recipe for whipped coconut cream in my Pumpkin Cake Trifle post.
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4-6
Ingredients
- 1 cup gluten free oat flour
- ¾ cup sorghum flour
- ¼ cup tapioca starch
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 large eggs
- 3 tablespoons organic cane sugar
- 3 large organic bananas
- 1 cup coconut milk
- ¼ cup coconut oil, melted
Steps
1
Mix flours, starch, baking powder, baking soda, cream of tartar, salt and spices in a large bowl. Blend until there are no clumps.
2
In a separate bowl, mash the bananas until creamy then mix in the sugar. Whisk in the eggs until well incorporated. Mix in the coconut milk. Gently stir in the coconut oil until well blended.
3
Make a well in the dry ingredient mixture and pour in the egg mixture. Blend until uniform and no lumps are visible. Let the batter sit for a few minutes to thicken.
4
Grease the waffle iron with coconut or extra virgin olive oil. Ladle the batter onto the waffle iron just barely covering the grids. Cook for 2-3 minutes or until desired crispness. Gently open the waffle iron and pull the waffles off the grids with a fork.
Variations:
You can add ½ cup mini chocolate chips for a chocolate chip version or 1 cup blueberries for blueberry waffles. Use dairy free chocolate chips to keep the waffles dairy free.
Tips and Tricks
Lightly oil the waffle iron and preheat it well. Cooking time varies with waffle irons. If the waffles are undercooked or if the iron is not sufficiently oiled, they may stick to the waffle iron grids and pull apart. Test cooking one waffle first to perfect the amount of oil needed and the cooking time. If you are planning to freeze the waffles for toasting later, slightly undercooking them works well. Do not overfill the grids. Lightly spread the batter to cover the grids before closing the waffle iron lid.
In a Nutshell…
These Warm and Wonderful Waffles are so good, you won’t believe they are gluten free. As always, use as many organic ingredients as possible to maximize nutrition and health. I hope you enjoy making and eating these and would love to hear about your experience.