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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- 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
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.