Banana Nut Waffles
This post is a part of Simply Sugar and Gluten Free’s “Slightly Indulgent Tuesday”
Nutritious, crispy on the outside and fluffy on the inside banana nut waffles. Ever since these waffles, I’ve been determined to create a waffle that isn’t dry, tough or tasteless. These are by far my favorite. These are gluten-free, and grain-free, and contain fiber, protein, omega-3 fatty acids and more. I like to sprinkle these with cinnamon “sugar” (1/2 tsp. of cinnamon mixed with 1 tsp. xylitol) to help balance blood sugar levels. It’s a great substitute for high sugar maple syrup.
This is perhaps one of my favorite gluten-free waffle recipe, and is also what I like to call a “whole food” recipe. I don’t use butter or oil in this recipe, instead replacing them with almond butter (you can also use peanut butter or sunflower seed butter). I definitely encourage you to cook and bake with real butter and coconut oil; however, these are slightly refined from their original source. This recipe allows you to use whole foods in their original form.
Be sure to cook the waffle for 5 minutes, at least, and don’t pull up the iron before then. If not cooked thoroughly, and the waffle iron is lifted, you just might end up with a waffle batter mess. Most experienced waffle makers know this, but I still always warn others to learn from the beginner mistakes. I still cringe thinking about my first time.
- 1 tbsp. flaxseed meal
- 3 tbsp. water
- ½ banana, mashed
- ½ tbsp. melted almond butter
- ¼ tsp. vinegar
- 1 egg
- 2 tbsp. almond milk, coconut milk or water
- ¼ cup almonds
- 1 tbsp. coconut flour
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- Pinch of salt
- In a small bowl, mix together flaxseed meal and water. Let sit for 20 minutes.
- Combine mashed banana, almond butter, vinegar, egg and almond milk/coconut milk/water together, mixing well into the flaxseed mixture.
- Chop almonds in a blender or small food processor into a course meal.
- Pour almond meal, coconut flour, baking soda, baking powder and salt into the flaxseed/banana mixture.
- Stir well.
- Add to heated, greased waffle iron and cook for 5 minutes, or follow your manufacturer’s directions.
This recipe makes one Belgian waffle, which may serve 1-2 people. One reason why this banana waffle recipe is so tasty is because the banana adds a natural sweetener. If you are avoiding all fruits to avoid sugar, then I suggest you try this pumpkin pancake recipe, or at least substituting the banana in this gluten free waffle recipe for cooked, canned pumpkin.
P.S. I’m looking for recipe ideas. Summer is ending (but the heat is still lingering), and I’m specifically looking for fall and winter dishes. If you have any ideas on what I can make, or makeover, please let me know!
This is The Healthy Advocate.