These are a snap to whip together, and lets be honest here…who can’t use another waffle recipe under their belt?! I make them so often for the kids that I need to keep changing things up to keep it interesting for ME! Don’t forget that leftover waffles make great toaster waffles for busy mornings, and can also be used as a fun replacement for bread in lunchboxes (PB&J’s anyone?).
Makes about 6 large waffles
You might like this served with my Low Sugar Pancake Topping!
- 1 cup pureed bananas (I puree all the liquid ingredients together with my immersion blender)
- ¼ cup chia meal or flax meal (whir whole seeds in a coffee grinder to make your own)
- ½ cup water (you could omit the chia meal and water and use 2 large eggs)
- ½ cup favorite milk
- 2 tablespoon melted coconut oil or other oil of choice
- ½ cup teff flour
- ½ cup millet, sorghum, brown rice, or gluten free oat flour
- ½ cup tapioca starch (or any starch)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat your waffle iron.
- In a liquid measuring cup (enables for quick and easy pouring of the batter), puree all the liquid ingredients through the oil using an immersion blender, set aside. Alternately, you could whir the ingredients in a blender or mix vigorously by hand.
- Gather your dry ingredients and sprinkle in over the top, in order.
- Using a whisk lightly mix the dry ingredients before stirring the whole mixture together. Batter should be pourable, so add more liquid of choice if necessary.
- Pour batter into a preheated waffle iron and cook until crispy and golden!
This recipe was shared on Eco-Kids Tuesday, Mostly Homemade Monday, Hearth & SOul, GF Wednesday, Frugal days Sustainable Ways, Waste Not Want Not, Real Food Wednesday, Whole Foods Wednesday, Seasonal Celebration,