Who doesn’t love Sunday breakfast? It’s a sweet tradition that calls to mind steaming piles of waffles, fresh fruit, eggs, and bacon. Just because you’ve changed the way you eat, doesn’t mean you have to forget all those Sunday brunch favorites.
This coconut banana waffles recipe from Salty Spicy Bitter & Sweet gives you everything you need to produce amazingly delicious waffles that will help you create new (and healthier) traditions your friends, family, and kids will love and love to carry on.
Coconut Banana Waffles
This coconut banana waffles recipe produces delicious waffles that will help you create new (and healthier) traditions for your friends, family, and kids.
- 2 large eggs
- 1 large ripe banana mashed well
- 1 1/4 cups nut milk of choice
- 1/4 cup extra virgin coconut oil melted
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup gluten free oat flour grind gluten free rolled oats in a food processor/coffee grinder
- 1/4 cup buckwheat or other gluten-free flour
- 1 TB baking powder
- 1 tsp ground cinnamon
- 1/2 cup unsweetened coconut flakes/shredded ground into flour
- 1/4 tsp sea salt
Preheat waffle iron. I like to use a medium setting, but if you like a little more crispness notch up the heat setting.
In a medium bowl, whisk together the eggs, mashed banana, milk, melted coconut oil, and vanilla extract until thoroughly combined. Set aside.
In a large bowl, whisk together the flours, baking powder, cinnamon, coconut and salt. Stir together until thoroughly mixed together.
Give the banana mixture a stir before adding it to the flour mixture. Fold it into the flour until combine.
Grease the irons lightly with coconut oil and pour a 1/2 cup of batter into the middle of the iron. Close the lid on top and wait.
Remove the waffle carefully with a fork and serve right away or let cool on a wire rack and reheat on the lost possible temperature in a toaster.
Sprinkle the waffles with some coconut flakes, slice some bananas, or top with some fresh berries and devour.