Recipe courtesy of Food Network Kitchen

Banana Waffles

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

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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

Nutrition Info

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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.

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