Banana-Nut Waffles (Gluten-Free and Vegan)

READY IN: 10mins
Recipe by Prose

Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts.

Top Review by Ms Finances

My batter came out really thin. I used the 1 3/4 cups milk as recommended. I would definitely start out with less milk. I didn't use banana so I used about a 1/2 cup applesauce in it's place. The batter was still really thin so I put in about a tsp of xanthum gum to thicken it up. The last waffle turned out ok. It tastes a little oily. But I'm glad that it's vegan and gluten-free. I know I didn't use the banana so maybe that thickens it up.

Ingredients Nutrition

  • 1 large banana, mashed
  • 414.03 ml soymilk or 414.03 ml rice milk
  • 118.29 ml vegetable oil
  • 14.79 ml honey or 14.79 ml agave nectar
  • 473.18 ml gluten-free flour (I use Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
  • 19.71 ml baking powder
  • 1.23 ml salt
  • 118.29 ml chopped almonds or 118.29 ml walnuts or 118.29 ml pecans

Directions

  1. Heat waffle iron.
  2. Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
  3. Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
  4. Fold in nuts or berries or chocolate chips.
  5. Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
  6. 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.
  7. 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!

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