Crisp on the outside, chewy on the inside, and filled with banana goodness all throughout, these gluten-free waffles stand up to any wheat variety with gusto. Make fresh to enjoy (with plenty of maple syrup!) on a lazy Saturday morning, or whip up a batch and freeze. Refrigerated in an airtight container, waffles will keep for one day. If you’d like to make more, just double the recipe.
¾ cup tapioca flour
2 Tbsp raw cane sugar
2 tsp baking powder
½ tsp xanthan gum
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
2 very ripe medium banana, mashed
¼ cup canola oil, plus more for brushing the waffle iron
1 tsp vanilla extract
1 ¼ cup unsweetened almond or rice milk
⅓ cup walnut, chopped (optional)
extra sliced banana (optional)
Preheat your waffle iron according to the manufacturer’s directions. Preheat your oven to 200°F, and set out a rimmed baking sheet.
In a large bowl, combine the brown rice flour, tapioca flour, sugar, baking powder, xanthan gum, cinnamon, nutmeg, and salt. Set aside.
In a medium bowl, combine the bananas, canola oil, vanilla, and milk. Add to the dry ingredients and mix until just combined. Fold in the walnuts if using.
Use a pastry brush or paper towel to thoroughly oil the top and bottom plates of your waffle iron. Ladle 1/2 cup of batter onto the iron, and cook according to the manufacturer’s directions. Place the waffle on the baking sheet and keep warm in the oven while you make the remaining waffles. Serve warm with maple syrup and extra sliced bananas, if desired.
Stack leftover cooled waffles with a sheet of parchment paper in between each one, then place in an airtight container and freeze for up to 1 month.
Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel Publishing, 2012.