Gluten-Free Banana Waffles
Gluten-Free Banana Waffles
Yield: 4 large waffles or 8 medium-sized pancakes
Serves: 2-4
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 flaxseed meal with 6 tbsp water (or 2 room-temperature large eggs)
2 Tbsp warm water
Toppings/Sides:
Stonyfield Farms Greek yogurt
NH Maple Syrup (Or VT Maple Syrup or Canadian Maple Syrup)
Chicken breakfast sausage (Applegate or Aldi brand)
Fruit- blackberries, strawberries, blueberries
DIRECTIONS
Pro tip: if doubling the recipe and cooking for 6-8 people, put the oven on to 200 F to keep warm before serving.
In a medium bowl, whisk together the dry ingredients: 1 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon and 1/4 tsp nutmeg.
In a small mixing bowl, stir together the 3 mashed bananas, melted 2 Tbsp coconut oil, 2 Tbsp maple syrup, and 1 Tbsp lemon juice.
To make the flax '“eggs” heat a frying pan with 6 tbsp water at medium heat and add 2 Tbsp flaxseed meal until it congeals (<5 mins). Use a spoon or spatula to stir and turn off heat. Let the flaxseed meal sit for a few minutes to let it cool down slightly, then mix well to the small mixing bowl of wet ingredients.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a large spoon/spatula, stir until the dry ingredients are thoroughly moistened, but don’t overmix. Add another 2 Tbsp warm water to the bowl, which will help the coconut oil to stay melted and loosen the batter slightly.
Heat your waffle maker on medium-low to low and wait for it to get warm (about 350 degrees F). I used the Cuisinart waffle maker on setting 1 the whole time. Alternatively, you can use a skillet and make pancakes using 1/8-1/4 cup batter onto the hot skillet 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.
(Optional) Use a small amount of coconut oil or butter on the waffle maker if your waffle maker calls for this, I have a new waffle maker that is non-stick and didn’t need much oil.
Scoop 1/2 cup batter onto the warm waffle maker and use a spoon to flatten it down towards the sides, close the waffle maker and cook until the waffle maker’s light turns green and wait another minute or so from there to get them extra crispy. Do not over-stuff the waffle maker, as it will be difficult to cook all the way through without burning it.
Serve immediately with real NH maple syrup, a dollop of yogurt, and fresh fruit. Add sides of more protein like chicken sausage or eggs. Leftover waffles/pancakes can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
To reheat, stack leftover pancakes/waffles and wrap them in a paper towel before reheating in the microwave. Or you can toast them or warm them back up in the oven.
Notes
Flax eggs do not work well with almond flour or other nut-based flours, so be sure to use gluten-free flours like King Arthur 1:1 Flour or oat flour.
If you only have two bananas, you can use 1/2 cup of applesauce as the third “banana,” which still works well.
If your maple syrup is in the fridge, it might cool down the melted coconut oil, but you can use the heated flax egg to melt it back down in the bowl. If using real eggs, those will cool down the melted coconut oil as well, so aim for room temperature eggs.
Everyone’s waffle maker or pancake skillet might have different heat, so play around with cooking time of the waffles/ pancakes.
Recipe adapted from https://cookieandkate.com/banana-oat-pancakes/
