Nutrient-rich almond flour along with simple ingredients keeps these waffles simple and delicious! With no added sugar, a little drizzle of maple syrup finished these hot waffles beautifully. This recipe is gluten-free, sugar-free, and dairy-free making it extremely allergy-friendly.
Happy Valentine’s Day, friends! I was making tacos for dinner when in walk my girls to inform me it was taco day at lunch today. I don’t even think I said anything before they said, “But that’s okay mom, we love tacos and we love to eat them twice a day!” The proceeded to eat 3 tacos and guacamole a piece. My little sweeties! I was sad to miss both of their class parties, but they didn’t seem overly fazed. #candy
Today’s recipe actually comes from my second cookbook and I must confess, the cookbook I am most proud of — recipes all made with almond flour. As someone who does not follow a gluten-free lifestyle, it was a challenge! As a dietitian, I certainly understand the need for gluten-free diets and perhaps more importantly, understand the need for gluten-free foods that not only mimic the glutenous versions, but also versions that don’t taste like garbage! I found my fruit basket overflowing with overripe bananas, and knew just what I wanted to do with them!
ROLL CALL FOR THIS RECIPE
- Gluten-Free Folks: I’ve had some gnarly gluten-free waffles. These are not those waffles. A simple preparation of dry ingredients in one mixing bowl, wet ingredients in a second bowl. Mix/whisk separately, then together, and then fold in the walnuts. Fluffy waffles and arguably the best waffle recipe…for those following a gluten-free lifestyle anyway.
- Banana for Breakfast: Great recipes can be made as a double or triple batch for enjoyment throughout the week or to throw into the freezer for a later date. Who doesn’t want healthy banana waffles that can double as banana bread waffles thanks to the mashed bananas being soaked up by the almond flour and leavened by the baking soda?
- Kid-Friendly: Anyone will love this banana waffle recipe, and kids are no exception!
KEY INGREDIENTS AND SUBSTITUTIONS
- Almond Flour: Not all almond flours are made equal. I used a blanched almond flour (vs almond meal). Blanched almond flour is ground almonds that have had the skin of the almond removed and unlike a meal, the flour is a finer texture. This changes the color and traits of the flour to a bit more consistent in texture. Almond flour does not have an equal substitution and not all gluten-free flours cook or bake remotely similarly. For the best waffles, do not substitute brown rice flour, oat flour, white rice flour, coconut flour, gluten-free all-purpose flour, or wheat flour.
- Toppings: I opted to top my waffles with my favorite toppings: fresh banana and walnuts, however any type of fresh berries or fresh fruit, peanut butter, whipped cream, or even chocolate chips!
- Eggs: In addition to the banana, eggs comprise a large portion of the wet ingredients. If you prefer to use egg whites or egg substitute, you can do so. You’ll need about 1 cup in place of the 4 eggs. If you prefer to use flax eggs, mix 1/4 cup ground flaxseed with 3/4 cups water and set aside for 5 minutes before using as you would eggs in this recipe.
- Almond flour is rich in fat, protein, and fiber while being 80% lower in carbohydrate as compared to all-purpose flour, making it a great option for those following a lower carbohydrate lifestyle.
- This recipe is naturally sugar-free with the sweetness coming from bananas alone!
- With ample unsaturated fat, fiber, and protein, these waffles offer excellent staying power to keep you satiated!
VARIATIONS, STORAGE, AND TIPS
- Measure almond flour by scooping into the measuring cup and leveling off. Because of its consistency, it can pack like brown sugar and cause some wide variations in volumes.
- Allow the waffle batter to rest before transferring to the waffle maker.
- Waffle irons all perform a bit differently. I used a Belgian-style waffle maker which are thicker waffles that will have a longer cook time than a traditional waffle iron.
- Cool leftovers to room temperature before storing in an airtight container or ziplock in the refrigerator for best results. Not cooling before storing creates excess moisture that can keep the crispy edges of the waffles in tact.
- Reheat waffles in a toaster oven
- 3 cups blanched almond flour
- 1 tsp baking soda
- ½ tsp salt
- 7 oz over-ripe bananas (about 2 small)
- 4 eggs
- 1 tsp vanilla extract
- ½ cup unsalted walnuts, chopped
- Preheat a waffle iron according to manufacturer's directions.
- In a large bowl, whisk together the almond flour, baking soda, and salt; set aside.
- In a medium bowl, mash the peeled bananas against the side of the bowl using the back of a fork. Add the eggs and vanilla to the bananas and whisk to combine well.
- Pour the banana-egg mixture into the almond flour and combine well, until almond flour has absorbed the banana-egg mixture. Fold in the walnuts.
- Cook the waffles according to manufacturer’s directions, or about 2 ½ to 3 ½ minutes per waffle. Serve hot.
Recipe from my cookbook, Prevention RD's Cooking and Baking with Almond Flour
Nutrition Information:Serving Size: 1/5 recipe
Amount Per Serving: Calories: 542Total Fat: 44.2gCholesterol: 148mgSodium: 551mgCarbohydrates: 25.0gFiber: 8.8gSugar: 7.6gProtein: 21.2g
Looking for more gluten-free recipes to try? 🙂
- Butternut Squash, Chicken, and Wild Rice Casserole
- 30-Minute Greek Shrimp and Grain Bowls
- Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
- Teriyaki Salmon Bowls
- Best Beef Chili
- Italian Sausage and Quinoa Soup