Banana Waffles
Who needs sugar when you have ripe bananas to sweeten these moist and fluffy gluten-free waffles?
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 19 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 280 milligrams
- Sodium
- 380 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 6 grams
- Protein
- 12 grams
- Sugar
- 12 grams
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 19 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 280 milligrams
- Sodium
- 380 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 6 grams
- Protein
- 12 grams
- Sugar
- 12 grams
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
Directions
- 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.
