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Crispy waffles with wholegrains and no allergens!
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 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,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Looks good to me!
Can I come over for breakfast please! The daddies can take the kids to the park while we eat and dream up some recipes together! And maybe sip a on a little Mimosa! These look amazing Tessa. I need to buy a new waffle iron STAT!
Hugs,
–Amber
please DO Amber dear!
by the way, you could make these as pancakes too, just add a bit more liquid!
This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a
HUGE waffle fan here and these look fabulous! I usually do include mashed bananas in my waffle batter, but your flours/meals are totally new to me. I love the mix and can’t wait to try them out! Great waffles!
MJ, even if I could have gluten again…I would still use these flours, I am THAT in love with them, so worth checking out, and super nutritious to boot!
Yum! Love how the bananas are incorporated into the mix! I’ve nominated you for The Versatile Blogger Award – http://www.yummyinspirations.blogspot.com.au/2012/04/breakfast-in-jar-versatile-blogger.html
Thank you Jolene, how very king of you, I am honored!
I really wanted these to work because they are so easy to throw together but sadly mine stuck so badly to the waffle machine. My kids loved the flavour though. I think i will try these as pancakes next time. The only difference i did in this recipe was make up the quantity of teff (which i didnt have) with a mix of buckwheat, brown rice and Sorghum. Could this have made them stick?
you know, I have had some issues with buckwheat waffles sticking too….that is my best guess if you’ve never had issues with your waffle iron before, you greased it i assume?
Love waffles! These look so good! Thanks so much for sharing this recipe at Scrumptious Sunday. I am looking forward to seein what you share next week!
This sounds really good. Love waffles.
Pat
I love that these have no traditional flour yet are simple and easy to put together. I look forward to trying them and thank you for sharing at Whole Food Wednesdays.
CONGRATULATIONS!!!Your recipe is being featured today on Menu and Party Idea Round Up! http://www.ladybehindthecurtain.com/?p=27978 Please go grab a button! http://www.ladybehindthecurtain.com/?page_id=1844 Thanks for sharing your recipe with us at Cast Party Wednesday #37!
—Sheryl—
I just love the combination of ingredients for this wonderful waffle and it looks beautiful! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
These sound so good! I really like the banana in them too. It’s great how allergy friendly they are. I also like the idea of using them for sandwiches in lunch boxes too!
Omg, these turned out so well. What fun, I loved the color and the texture. I left them in the waffle maker extra time so they were nice and crispy and perfect. Thanks for the new recipe!
thank you for stopping by to let me know how they turned out Gina! So glad you enjoyed them!
I love how the bananas provide the sweetness in these gorgeous waffles. They look and sound delicious.
This looks yummy! We are GF and I use a LOT of bananas in muffins and such! Thanks for sharing with us at Eco-Kids Tuesday!! Hope to see you again next week!
There is just something about the crisp outside and soft inside of waffles that makes them a favorite–love the way they can be frozen for a quick breakfast too. I agree with you, the flavors need to change occasionally to keep it interesting and these sound wonderful. Thanks for sharing this on Hearth & Soul Hop.