Gluten Free Banana Waffles Recipes

GLUTEN FREE BANANA WAFFLES

Gluten Free Banana Waffles image

An easy waffle recipe can mix up in your blender! It doesn't get any easier than this to enjoy a breakfast favorite this weekend. And it is completely flourless, made instead with whole grain oats.

Provided by Brianne @ Cupcakes & Kale Chips

Number Of Ingredients 9

Ingredients

2 overripe bananas
1/2 cup milk, (dairy or non-dairy)
1 egg
2 teaspoons vanilla extract
2 cups old-fashioned oats ((not quick or instant))
1 Tablespoon ground flax seed
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Steps:

Add the ingredients to your blender, then gradually increase the speed and blend until smooth. You may have to scrape down the sides to incorporate everything.
Preheat your waffle iron and cook the waffles according to the directions for the waffle iron. You'll need about 1/3 to 1/2 cup of batter per waffle.
Enjoy immediately or keep warm in a low oven. You can also wrap them tightly and refrigerate for several days or freeze for up to two months.

Nutrition Facts : ServingSize 1 waffle, Calories 201 kcal, Carbohydrate 35 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 34 mg, Sodium 143 mg, Fiber 5 g, Sugar 8 g

BANANA WAFFLES

Banana Waffles image

Who needs sugar when you have ripe bananas to sweeten these moist and fluffy gluten-free waffles?

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 large eggs, beaten
3 very ripe bananas, peeled and mashed
3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron
1 1/2 teaspoons pure vanilla extract
6 tablespoons coconut flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Raspberries, raw honey and chopped toasted pecans, for serving

Steps:

Whisk the eggs, bananas, coconut oil and vanilla in a medium bowl until completely combined. Vigorously whisk in the coconut flour, baking powder, cinnamon and salt until no lumps of dry flour remain.
Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with raspberries, a drizzle of honey and chopped pecans.

Nutrition Facts : Calories 330, Fat 19 grams, SaturatedFat 14 grams, Cholesterol 280 milligrams, Sodium 380 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 12 grams, Sugar 12 grams

GLUTEN-FREE BANANA PECAN WAFFLES

Gluten-Free Banana Pecan Waffles image

Ripe bananas? Mix them with Betty Crocker® Gluten Free Bisquick and create delicious homemade pancakes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 5

Number Of Ingredients 9

Ingredients

1 1/3 cups Bisquick™ Gluten Free mix
1 1/4 cups milk
3 tablespoons vegetable oil
1 egg
1 ripe medium banana, mashed
1/3 cup chopped pecans
Maple syrup, if desired
Sliced bananas, if desired
Chopped pecans, if desired

Steps:

Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
In large bowl, stir Bisquick mix, milk, oil and egg with whisk or fork until blended. Gently fold in banana and pecans.
Pour about 1/2 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup, bananas and pecans.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 9 g, TransFat 0 g

GLUTEN-FREE PEANUT BUTTER-BANANA WAFFLES

Gluten-Free Peanut Butter-Banana Waffles image

A healthy, delicious breakfast for the whole family! Lure sleepyheads out of bed with these Belgian-style waffles made from three main ingredients: peanut butter, eggs, and mashed overripe bananas. Each waffle packs about 30 grams of protein but tastes like a treat, and because they freeze well, they're as easy as cereal on a hectic morning.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Yield Makes 4

Number Of Ingredients 7

Ingredients

2 cups mashed overripe bananas (from 4 to 5), plus sliced bananas for serving
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon cornstarch
6 large eggs, room temperature
1 1/2 cups smooth or creamy peanut butter, such as Smucker's Natural
Unsalted butter, raspberries, and maple syrup, for serving

Steps:

Preheat waffle iron.
In a bowl, whisk together mashed bananas, baking powder, salt, and cornstarch. Whisk in eggs until smooth; whisk in peanut butter.
Pour 1 cup batter into iron; cook per manufacturer's instructions (4 to 5 minutes). Serve immediately, or transfer to a wire rack set over a rimmed baking sheet in a 200-degree oven to keep warm. Repeat with remaining batter. Serve with butter, raspberries, and sliced bananas; drizzle with maple syrup.

BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)

Banana-Nut Waffles (Gluten-Free and Vegan) image

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

Ingredients

1 large banana, mashed
1 3/4 cups soymilk or 1 3/4 cups rice milk
1/2 cup vegetable oil
1 tablespoon honey or 1 tablespoon agave nectar
2 cups gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup walnuts or 1/2 cup pecans

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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