Gluten Free Banana Waffles

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.

Both hubby and I loved these waffles.  The ingredients are all staples in my gluten free pantry.  I thought the taste and texture were better than the prepared mixes, and the almond, coconut and banana flavors are delicious together!  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
  • 2/3 cup coconut flour
  • 1-1/3 cup almond flour
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • —————————————
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 2 tbsp. Canola oil
  • 2 tsp. Vanilla
  • 1-1/2 cups 1% milk
  • Cooking spray

Preparation:

I often eat half of a banana and throw the rest in the fridge.  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.

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