This recipe was originally posted October 29, 2018 and updated September 14, 2021
If you're anything like me, about once a week you have a banana on your counter that is a little past it's eating prime. I am always looking for creative ways to use up bananas, like my Best Gluten Free Banana Nut Muffins and Gluten Free Banana Bread Coffee Cake. Well, add these delicious gluten free, dairy free banana waffles to your repertoire. Your belly will thank me!
How to make banana waffles
Making homemade waffles is not as hard as it may seem. The key to getting light fluffy waffles is incorporating lots of air into the batter before cooking. This is done by dividing the eggs into two bowls (yolks in one bowl and whites in the other). By beating the egg whites until they are filled with air bubbles and then gently folding them into your batter, you will preserve the air bubbles which will work with the baking powder to make light waffles.
To make homemade banana waffles, begin by adding all of your dry ingredients into a large bowl. Divide your eggs into two bowls (egg yolks in one and egg whites in the other). Add the remaining wet ingredients, except the banana, to your yolks and whisk until smooth. Add the wet ingredients to the dry. Fold together and add in the banana. Once it is all evenly mixed, gently fold in your beaten egg whites.
Because waffles take such a short time to cook, I usually let the batter sit while I am heating my waffle iron, to give time for the gluten free flour to hydrate.
How to store waffles
One of my favorite things to do with homemade banana waffles is to make them ahead and reheat them on busy mornings. It feels so luxurious to have a special breakfast in the morning before school or work. Plus your kids will love it!
To store these waffles, wrap each waffle in a paper towel. Then stack them all together and place into a ziploc bag or airtight container. You can keep them in the refrigerator if you will be eating them within a few days, otherwise keep them in the freezer.
When you're ready to reheat, toast as you would regular frozen waffles.
Serve topped with fresh fruit, peanut butter & honey, maple syrup, etc.
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Banana Waffles
- 2 Cup Gluten Free 1-to-1 Flour Blend
- 2 teaspoon Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 3 Tablespoon Sugar
- ½ Cup Vegan Butter melted
- 3 Eggs separated
- 1 Ripe Banana mashed
- 2 Tablespoon Maple Syrup
- 1 Cup Non-Dairy Milk
- 1 teaspoon Vanilla
- In a large bowl, combine flour, baking powder, salt, spices and sugar. Stir well.
- Separate eggs into yolk and whites in two bowls. Whisk the eggs yolks until frothy. Add the melted butter, maple syrup, dairy free milk and vanilla. Whisk well.
- Add the egg yolk mixture to the flour mixture. Fold together a few times. Then fold in the banana.
- In the second bowl, beat the egg whites until they double in size (do not make meringue, you just want the fluffy). Add the egg whites to the flour mixture. Fold together until incorporated about 10-15 strokes. Do not over mix.
- Heat your waffle iron.
- Cook each batch of waffles 5-7 minutes, until golden brown. Serve immediately.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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