Coconut Banana Gluten Free Waffles

Not sure if you know this about me but I don’t like bananas. Well, I don't like raw bananas. Can not, will not, do not want to eat them in their raw state (texture ahhhh!) and I especially, especially don’t like them blended into smoothies as that banana flavor overpowers all. Only way I actually enjoy eating them is mashed up and disguising them into a baked good - adds a lovely moistness too.  But this is only due to the fact that in our house, both my children and husband could be mistaken for a pack of monkey’s for the amount of bananas they consume. Which means, at some point during the week, I am always left with a few very ripe spotted ones screaming at me on the counter to use up in a more creative way then just making one of my endless versions (yummy no doubt!) of banana bread.

I am always on the look out for recipes that call for mixing in a lone ripe banana or two. A few months back I came across this vegan gluten free waffle recipe from one of my favorite food blogs, The First Mess. I have since made them a handful of times - substituting different whole grain gluten free and regular flours as well as using eggs instead her vegan “chia/flax egg” one and each version were all delicious. Also, though I haven’t tried them yet, I bet they would be great as pancakes if you don’t happen to have a waffle iron.

Banana Coconut Waffles

  • 2 large eggs
  • 1 large ripe banana, mashed well
  • 1  1/4 cups milk of choice
  • 1/4 cup extra virgin coconut oil, melted
  • 2 TB maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup gluten free oat flour (grind gluten free rolled oats in a food processor/coffee grinder)
  • 1/4 cup sweet rice, buckwheat or other GF flour 
  • 1 TB baking powder
  • 1 tsp ground cinnamon
  • 1/2 cup unsweetened coconut flakes/shredded, ground into flour
  • 1/4 tsp sea salt

Preheat waffle iron. I like to use a medium setting but if you like a little more crispness notch up the heat setting. 

In a medium bowl, whisk together the eggs, mashed banana, milk, melted coconut oil, maple syrup and vanilla extract until thoroughly combined. Set aside.

In a large bowl, whisk together the flours, baking powder, cinnamon, coconut and salt. Stir together until thoroughly mixed together.

Give the banana mixture a stir before adding it to the flour mixture. Fold it into the flour until combine.

Grease the irons lightly with coconut oil and pour a 1/2 cup of batter into the middle of the iron. Close the lid on top and wait. 

Remove the  waffle carefully with a fork and serve right away or let cool on a wire rack and reheat on the lost possible temperature in a toaster. Drizzle with maple syrup, sprinkle some coconut flakes, slice some banana (if you're into that sort of thing of course) or some fresh berries and devour.