I have always loved pancakes and waffles, going all the way back to my childhood when Dad made us pancakes for breakfast on Sunday. Back then I would devour a whole stack!
As an adult I have continued this Sunday tradition, even after my Celiac diagnosis. At first, I went with a popular gluten free pancake mix. Ugh! I continued trying different brands and some were better than others, but all were expensive.
Finally, I decided to make my own gluten free blend from scratch. Still pricey for sure, but in the end, it cost much less per serving than a packaged mix.
The main ingredients, almond flour, coconut flour and tapioca starch are staples in my gluten free pantry. I think the taste and texture of my waffles are better than any prepared mix, and the banana provides moisture, flavor and sweetness! This is a great recipe to use up bananas that are past their prime.
8 servings (serving size = 1 waffle)
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Ingredients:
- 1 cup tapioca starch 105g
- 2/3 cup coconut flour 85g
- 1-1/3 cup almond flour 135g
- 1 tsp. baking powder 6g
- 1 tsp. baking soda 6g
- 1/2 tsp. Salt 3g
- —————————————
- 2 large eggs 100g
- 2 ripe bananas, mashed 150g
- 2 tbsp. Canola oil 22g
- 2 tsp. Vanilla 7g
- 1-1/2 cups 2% milk 350g
- Cooking spray
Preparation:
I often eat half of a banana and throw the rest in the freezer. After a couple of weeks those bananas pile up and it’s time to make more waffles!
Before you begin, preheat your waffle iron to 350°. Whisk together the dry ingredients.
In a separate bowl, mash the banana with a fork and add the egg, oil, vanilla and milk. Whisk well to combine.
Fold the dry ingredients into the wet with a spatula, just until moistened.
Coat both sides of the waffle iron with cooking spray. Spoon the batter into the center and use a spatula to spread it into the corners.
Close the lid and cook for 5 minutes, remove and transfer to a cooling rack. Repeat with the remaining batter.
You can serve them immediately or cool to room temperature and freeze for later. I like to make a big batch and store in freezer safe bags.
The waffles are filling, one is more than enough for our small appetites. I serve them with fresh fruit and candied walnuts. You can reheat them in the microwave, oven or toaster.
Always use real maple syrup!
Notes ♪♫ Gluten free pancakes and waffles take longer to cook than the wheat version. I struggled at first with pancakes that were cooked on the outside and gummy in the middle, until I realized that I needed to adjust the time. Then I decided to use my waffle iron, and that was the magic. Since both sides cook at once, 5 minutes at 350° is usually perfect.
Substitutions: You can substitute 2/3 cup part skim ricotta for the banana, it makes a light fluffy waffle. In the fall I like to use pumpkin puree.
Oh man, that does look outstanding, and making me hungry all over.
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Is there anything that subs for coconut flour? These look delish but I can’t have coconut.
Thanks!
Hi Elizabeth, Yes! The recipe is yours to experiment with, and you can try subbing another gluten free flour for the coconut. Millet flour comes to mind, as something you might try. Note that leaving out the coconut flour will definitely change the flavor of the waffles. Let me know how it goes!