Gluten Free Banana Waffles
These waffles have become a staple in our house. You know how sometimes when you have a gluten-free recipe, the texture of the food changes once it cools off? It’s especially bothersome to those with sensory issues. Well that doesn’t happen with these waffles. They hold their texture and freeze really well. All I have to do is grab one out of the freezer, and pop it in the toaster oven to heat up.
My younger kiddo can’t have regular milk, he has a reaction to it. So we use Meyenberg goat milk powder in this recipe. It’s more gentle on the stomach than regular dairy milk. I get it at Whole Foods.
If you don’t have goat milk powder, or can’t find it in the grocery store, not a problem. Just substitute your choice of milk for the goat milk powder and 1/4 cup of water called for in the recipe.
If you’re serving these waffles to those who are sensitive to texture, make sure you blend the bananas really well. If you’re using a banana that isn’t ripe, you may have to mash it to a smooth consistency. Otherwise the waffles will end up with mushy banana bits that your kid will detest. I learned that the hard way with my oldest. Once he bit into a mushy bit, that was it for him. He won’t eat eat the waffles anymore. He even looks at them with suspicion when he sees me making them.
Oh well. Can’t please everyone.
For the rest of the household, we love them. I like to make a batch and once they cool to room temperature, I freeze them. They’re easy to heat on busy mornings when you’re trying to get the kids out the door, and you need something quick. And I like that they have a good bit of nutrition. Believe it or not, bananas have some protein and a good bit of fiber. They also have iron, Vitamin B, Vitamin C and magnesium. And of course we can’t forget potassium.
I also like to add ground flaxseed and nutritional yeast flakes, for added nutrition. I have it listed as optional ingredients, I didn’t want to make the recipe too complicated. But the flaxseed will add some Omega 3’s, and the nutritional yeast will add Vitamin B. I always find that the nutritional yeast gives me an energy boost.
One other thing I want to mention, is that I also use these waffles to make a breakfast sandwich. Just add your choice of filling whether it be egg, cheese or bacon. I discovered this in 2020 when we were quarantined at home. We couldn’t get to the store for bread, so we tried waffles. They make for yummy sandwiches. So if you find yourself short on bread, give this a try.
Enjoy! If you make this recipe, let me know in the comments how it turned out for you. And if you have suggestions or questions I’d love to hear them too.
Gluten Free Banana Waffles
- 1 stand mixer
- 1 mixing bowl
- 1 waffle iron
- ½ Cup Bob’s Red Mill Cup for Cup Gluten Free Flour
- ¼ Cup Fine ground almond flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 Tablespoon Sugar
- ½ teaspoon Cinnamon
- Dash Nutmeg
- Dash Salt
- 1 Scoop Meyenberg Goat Milk Powder
- 1 egg
- 1 Banana
- 1 ½ Tablespoons Coconut or Olive Oil
- ¼ Cup water
- Mix dry ingredients together – gluten free flour, almond flour, baking powder, baking soda, sugar, cinnamon, nutmeg, salt and goat milk powder. Stir to blend.
- In a separate bowl, mix wet ingredients together – egg, banana, oil and water.
- Slowly add the dry ingredients to the wet, and stir to combine. Set aside.
- Heat up waffle iron.
- Once the iron is ready, pour batter and cook. Once the waffles are ready, remove and cool on rack.
- Serve and enjoy!