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Who needs sugar when you have ripe bananas to sweeten these moist and fluffy gluten-free waffles?

Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Banana Waffles
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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