Gluten-Free Banana Waffles

Written By Briana Bruinooge
Gluten Free Banana Waffles or Pancakes are an easy breakfast meal prep that you can add high protein options like chicken sausage and eggs to. This breakfast recipe is gluten-free and can also be egg-free, dairy-free, vegetarian or vegan.

Gluten-Free Banana Waffles

Yield: 4 large waffles or 8 medium-sized pancakes

Diet: Gluten-Free and can be Dairy Free, Egg-Free, Vegetarian or Vegan

INGREDIENTS

  • 1 cup King Arthur 1:1 Flour or oat flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg (optional)

  • 3 small bananas mashed, or 9.5 oz or 1 1/4 cup.

  • 2 tbsp melted coconut oil

  • 2 Tbsp maple syrup

  • 1 Tbsp lemon juice or about 1/2 small lemon or 1/4 large lemon

  • 2 Tbsp flaxmeal with 6 tbsp water (or 2 room-temperature eggs)

DIRECTIONS

  1. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon and nutmeg.

  2. In a small mixing bowl, stir together the mashed bananas, melted coconut oil, maple syrup , and lemon juice.

  3. To make the flax '“eggs” heat a frying pan with 6 tbsp water at medium heat and add 2 TBSP flaxmeal until it congeals. Use a spoon to stir. Let the flaxmeal sit for a few minutes to let it cool slightly down, then add and mix well to the small mixing bowl of wet ingredients.

  4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a large spoon, stir until the dry ingredients are thoroughly moistened, but don’t overmix.

  5. Heat your waffle maker on medium or medium-low (about 350 degrees F). Alternatively, you can use a skillet and make pancakes using 1/4 cup batter onto the hot skilet and wait until small bubbles form on the surface of the pancake and the underside is golden, 2 to 3 minutes. Then flip the pancake and cook 1 to 2 minutes more.

  6. Use a small amount of coconut oil or butter on the waffle maker (if your waffle maker calls for this). Scoop 1/8 cup batter or so onto the warm waffle maker and cook until the waffle maker’s light turns green. Do not over-stuff the waffle maker, as it will be difficult to cook all the way through without burning it.

  7. Serve immediately with real maple syrup, a dollop of yogurt, and fresh fruit. Add sides of more protein like chicken sausage or eggs. Or keep warm in a 200-degree F oven. Leftover waffles/pancakes can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

  8. To reheat, stack leftover pancakes/waffles and wrap them in a paper towel before reheating in the microwave.

Recipe adapted from https://cookieandkate.com/banana-oat-pancakes/

Briana Bruinooge
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