I am so so so excited about this recipe! I have been playing around with this recipe or some version of it for months. I made it once on a whim, first time I had ever tried and I didn’t measure too accurately and they came out perfectly. I have tried several times since to recreate it, each time without success. It has been a while since I tried, since I tend to get really frustrated when it’s just not working and I know it should. However, yesterday morning was my day! I went back to yoga first thing in the morning for an 8:30am vinyasa class, after a week off due to a slight injury and I couldn’t wait to get home to make these for breakfast. Fully expecting another crumbled, annoying mess, I didn’t really make a big deal about making these. But, alas, the stars aligned, I got my measurements on point and it all just worked! I love that.
Admittedly, one waffle, the first one, was sacrificed for the greater good of this recipe. I tried to open the waffle iron and take it out after just 3 minutes (which seems to usually be the sweet spot with my waffle iron) and it just wasn’t happening. The waffle stuck to either side of the iron and split into two halves when I opened it. That was when I realized I need to give it another minute or two. The remnants of that sacrificed waffle were still edible, so just know on your first time making these, you may lose the first one while learning that perfect time for your iron and this recipe.
I always have different gluten-free all-purpose flour blends on hand, whether pre-mixed or custom made with my own blends of flours and starches. This time I used Bob’s Red Mill since that is what I had on hand. It worked out perfectly. I cannot wait to try this again with one of my multi-grain blends, maybe something with teff, sorghum and/or buckwheat flours. I also can’t wait to try this with applesauce instead of banana for an apple cinnamon waffle.
These waffles are wonderfully fluffy with the perfect amount of golden browned crispiness to the outside. From what I have read about most waffle irons, that nice golden brown outside is achieved by using cooking oil instead of cooking spray to grease your iron. I used grapessed oil and I greased it right before I started and again in the middle of making these, after I made the first two. I decided to use some of the Pure Liquid Clear Stevia I received from NuNaturals, to lightly sweeten them. There is some natural sweetness that will come from the bananas, so if you want to skip a sweetener or use a little maple syrup or honey instead of stevia, that will work, too.
When serving, you can certainly drown these in your favorite local maple syrup and a pat of your favorite butter-alternative, or maybe some non-dairy whipped topping, (like whipped coconut milk). Or, you can just eat them as is, warm, topped with fresh bananas and chopped pecans. Feel free to use whatever your favorite nut is, or maybe try adding in some mini chocolate chips instead, or in addition to. This waffle would also be delicious sectioned into the little wedges and served warm, 1 or 2 of the wedges per person, topped with your favorite ice cream!
[print_this]Banana Pecan Waffles – Gluten-free, Vegan + Refined Sugar-free
makes 4 large Belgium style waffles – may make more depending on the size of your waffle iron
- 1 large or 2 small organic banana(s), mashed – you are looking to get approximately 1 cup
- 1 3/4 cups unsweetened vanilla almond milk (or other non-dairy milk) – make sure it is room temperature, not cold
- 1/2 cup coconut oil, melted
- 10-15 drops liquid stevia (or you could use approx. 1 tablespoon of maple syrup or another liquid sweetener of your choice)
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup roughly chopped unsalted pecans (or any other nut of your choice. mini chocolate chips would be really good, too)
Topping:
- 1 banana sliced
- 1/4 cup of roughly chopped pecans
- butter, ghee or coconut butter
- maple syrup
- or anything else you might like.
Preheat your waffle iron. Make sure it is properly greased with cooking oil or non-stick spray. I drizzled a bit of grape seed oil on mine and made sure to spread it around. Cooking oil will give your waffles a nice golden outside that you won’t get with cooking spray.
In a large mixing bowl, whisk together the mashed banana, almond milk and melted coconut oil. Be sure your almond milk isn’t too cold or it will solidify the melted coconut oil. Add in your stevia and vanilla extract and give it a good stir.
Then add in the flour, baking powder, sea salt and nutmeg. Mix very well to combine, then fold in the chopped pecans or other goodies. Allow the batter to sit for 3-5 minutes.
Add 3/4 – 1 cup of batter to your hot waffle iron. Cook for 3-5 minutes, depending on your machine’s instructions. Mine took just over 4 minutes. Any less for me and the waffle would stick to either side of the iron and come apart in two when I opened it to check on it.
You can make as many waffles as you’d like and just store the remaining batter in an airtight container for up to 2 days in the refrigerator. You can also store any uneaten but already made waffles in an airtight freezer bag, either in the refrigerator or in the freezer and you can just heat one up in the microwave and/or toaster oven when you are ready to eat it.
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22 Responses
That is one tasty looking waffle! I don’t currently have a waffle iron, but you better believe I’m making these the moment I get one. Nom!
Lisa – I didn’t have a waffle iron until this past Christmas. Never thought I wanted or needed one. Then I got one and OMG – it’s a pretty fun and amazing kitchen tool.
What brand waffle iron did you get?
I’m looking to buy one?
Yum…looks so tasty! And they came out perfectly!
I’ve been semi-newish to yoga lately (have gone a couple time before, but not really at a set time), but I found a new yoga place that has been wonderful and went to the power yoga a couple weeks ago. Amazing! I’m very excited about it. I’ve been going about once a week now, and next month when my schedule frees up more, I’ll plan on going twice a week. very excited!
Thanks Alex, I am pretty excited about these babies! As far as yoga goes, that is how I started out a few years ago. After I took an intro class, I would go here and there, once or twice a week. Trying to figure out what classes and teachers I liked. Then it increased to a handful of times a week, and now, if I don’t get in at least 30 minutes, if not more like 90 minutes of yoga a day, I just don’t feel complete. Yoga is pretty amazing that way though, it is an ever changing and evolving practice. I love that about it. Plus, I love even it is just a few seconds of downward dog or a brief headstand, it is something and it helps my mood tremendously. Enjoy your yoga and cherish it, I know I do 🙂
Pardon me but all I am going to be able to sputter out is: Oh. My.
My thoughts exactly! Well, first it was “F*CK%NG FINALLY!”, then “Oh. My.” and “MMMMM!”
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My brother is super picky when he eats so I was so glad when he said that the Banana Pecan Waffles were the best waffles that he’s ever eaten- ever! In his entire life! I’m still amazed… They were just so darn fluffy and tasty. Thank you millions for your post!
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THESE ARE PERFECT, like omg. I’ve never had a better waffle, vegan/gluten free or not. Followed the recipe to a T and they turned out just like the pictures. Thank you!!!
Thank you for this recipe. When my 3 and 1 year old were diagnosed with gluten, dairy and egg allergies I was so overwhelmed with how to feed them foods that were healthy and tasty. These waffles are better than any other waffle I’ve ever had. So far, our new diet has been filled with more time in the kitchen, but its worth all the great healthy and much better tasting food. I will be using these waffles for future “special” breakfast days for sure! I gotta say, my first waffle came out deformed, and I thought “not another failure please!”. I had to add another 1/2 cup of flour to the batter and cook the waffles a little longer than I would normally, I sprayed a little extra coconut oil and was careful when taking the waffle off the waffle iron. The rest turned out perfect! :). Thanks again for this fabulous recipe.
Thanks for your comment Monica. I am so happy to hear you all like them. I find waffle batter to be a bit finicky and it seems to vary a bit from one waffle machine to the next on what works. Glad to hear you got it back on track by adding a little. Thanks again so much!
Hi,
Would this recipe work to make pancakes? I’d love a waffle iron, but my teeny kitchen has no room for another appliance.
Hi, can I use olive oil instead of coconut oil?
I would not recommend olive oil, because it has a strong flavor. If you are looking to substitute the coconut oil you can try avocado or palm oil.
Finding GF/DF options are difficult, but this is absolutely delicious. The taste and texture satisfy all of my waffle cravings. I recommend adding an additional 1/2 cup of almond milk, because in my experience the batter has been a touch too thick as written.
Thanks Kelsey. Strange, I have made this many times and never had an issue with it being too thick, but it’s good to know it still works with added almond milk. Thanks for the comment and feedback.
Love you site. I’ve experienced MANY failed attempts at GF recipes. My question is — do you weigh your GF flours? Do you sift them? I know some do and some don’t, which makes it hard. Also do you have a grain free, i.e. no rice flour, vegan bread recipe? Thanks.
I was looking for a really yummy Banana Pancake recipe decided to convert your waffle recipe, cutting the coconut oil to 1/4 C. Perfection! Even my husband, who is not gluten free loved them. Thx!!!
Delicious. The first time I made these they were kinda soggy so I cooked them a little longer and then toasted then as I like crunchy waffles on the outside. I am used to Belgian waffles with whipped egg white in them. The flavor was so good though I have been craving them again. I did substitute canola oil for the coconut oil as coconut seems to bother me and I am not vegan. This time I used heaping slightly measurement for my gluten free flour and I used my hand blender to whip it all smoother. I thought maybe the slight banana chunks last time may have been part of my texture problem. This was better. Thanks for a great recipe.