Banana Nut Waffles Gluten Free And Vegan Recipes
GLUTEN-FREE BANANA BELGIAN WAFFLES
A quick and easy Belgium waffle recipe with an oat flour and banana base. This recipe features simple, healthy ingredients that you likely already have on hand.
Provided by Whitney English
Categories breakfast, brunch, waffles
Time 10m
Yield 2-4
Number Of Ingredients 9
Steps:
- Toss oats in a blender or food processor and grind into flour.
- Combine all dry ingredients in one bowl.
- Combine all wet ingredients in another bowl.
- Pour wet ingredients into the dry ingredients and stir until just incorporated.
- Grease waffle iron with coconut oil - I use a pastry brush to lightly brush it on the hot iron.
- Cook waffles according to waffle iron instructions.
Nutrition Facts : Nutrition Information Serving size ⅛ Calories
GLUTEN FREE BANANA NUT WAFFLES
These healthy & delicious Gluten Free Banana Nut Waffles are the perfect way to start your morning. Made with oat flour, you can have your favorite waffles without any wheat! Topped with maple candied pecans and bananas, they are a treat you don't want to miss!
Provided by Yvonne
Categories Breakfast
Time 24m
Number Of Ingredients 12
Steps:
- Whisk all the waffle ingredients to combine. Ladle batter on to heated waffle iron sprayed with cooking spray. Cook until golden brown.
- In a skillet over medium-low heat, melt coconut oil . Add maple syrup and vanilla; stir well.
- When bubbling, add chopped pecans and stir to coat evenly. Stir constantly for about 5 minutes, being careful to not burn them.
- Remove pan from heat and transfer pecans onto wax or parchment paper to cool. Cool completely.
- Serve waffles with banana slices and pecans. Drizzle with real maple syrup if desired.
Nutrition Facts : Calories 645 kcal, Carbohydrate 56 g, Protein 14 g, Fat 43 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 86 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)
Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts.
Provided by Prose
Categories Breakfast
Time 10m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat waffle iron.
- Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
- Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
- Fold in nuts or berries or chocolate chips.
- Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
- If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!
Nutrition Facts : Calories 299.7, Fat 25.5, SaturatedFat 3, Sodium 414.4, Carbohydrate 15.7, Fiber 2.3, Sugar 9, Protein 5
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- Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
- Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
- Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn't always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture.
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- Turn oven on to "warm" setting or to 200F to keep your finished waffles warm and crispy (see link to directions for this tip above).
- Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
- Whisk almond milk, coconut oil, vanilla, ground flax seeds, and banana puree together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
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4.9/5 (33)Total Time 35 minsCategory BreakfastCalories 637 per serving
- In a large mixing bowl, combine the oat flour, sugar, starch, baking powder, salt and cinnamon. Whisk to combine.
- In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, mashed banana and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the dry mixture. Stir with a big spoon until combined (the batter will still have a few lumps). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your iron has a heat setting, set it to medium-dark).
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BANANA NUT WAFFLES - COOKIE AND KATE
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- Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.
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- In a microwave-safe bowl, combine the melted coconut oil and milk. Microwave for 30 seconds, or until the mixture is lukewarm. Whisk in mashed banana, egg, and vanilla extract.
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