These delectable vegan waffles go well with additional bananas and fruit spread, especially blueberry. They also look great adorned with fresh mango and herbs in the morning light. Nibbling on a bit of fresh mint following breakfast can be quite refreshing.
One noteworthy feature of these treats is that they utilize the oil already present in the almond meal and coconut milk.
A second noteworthy feature is that they don’t contain any highly processed sugar–all sweetness is provided by the bananas and blackstrap molasses.
A third noteworthy feature is that they’ll make your taste buds sing!
Vegan Gluten-Free Banana Almond Waffles
This delicious gluten-free vegan waffles recipe was inspired by the popular Zero Excuse Coconut Rice Waffles. These vegan waffles rely upon the oils naturally present in the almonds and coconut, and they utilize the sweetness of blackstrap molasses and banana. They have a relatively light density, crispy outside, and moist, banana-laden inside. Makes 6 (7-inch) round Belgian waffles. Enjoy!
Ingredients
- 1¾ cups warm water
- ¼ cup plus 2 tablespoons ground flaxseed
- 1 cup almond meal
- 1 cup brown rice flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ripe medium banana
- 1½ cups canned coconut milk see note
- 2 tablespoons molasses preferably blackstrap
Instructions
- Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes.
- In the meantime, sift or whisk together the almond meal, rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl.
- Mash the banana in a small bowl.
- Whisk the mashed banana, coconut milk, and molasses into the water and flaxseed mixture.
- Pour the wet ingredients into the dry and mix until well blended. The batter should be only slightly lumpy, with lumps smaller than peas.
- Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand.
- Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven’t absorbed moisture.
- Spray both grids of the waffle iron generously with oil. This is important even with “no stick” irons, as waffles that are both vegan and gluten-free can have a higher tendency to stick.
- Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 3 to 5 minutes, or until it reaches the desired level of brownness and can be easily removed. Spray grids with additional oil prior to each waffle.
Notes
Use full-strength coconut milk, not a “light” version that’s more watered down. Lately I’ve had more difficulty finding canned coconut milk that doesn’t have any water and guar gum added, and find that even “non-light” versions of different brands can differ in thickness slightly. Because of this, you may get better results by increasing the coconut milk by 2 tablespoons or so while decreasing the water by an equal amount, if you’re not satisfied with the initial results. You may also wish to whisk the coconut milk to break up larger clumps before adding to the other ingredients.
Terrible recipe it doesn’t stay together it ruined my waffle maker..and tasted bad
Angelica, I’ll try to offer some helpful comments here. Sorry to hear about your extremely negative experience with these waffles–the waffles a) not staying together, b) tasting bad, and c) ruining your waffle maker on top of that must have been a very frustrating experience! I’ve made several batches of these successfully, one for a few friends prior to this year’s waffle party, and a few batches for our waffle party this year; but I know that on occasion a recipe might yield a bad experience for someone. If you wish to try more vegan and gluten-free waffles in the future, please take a look at the post re: general tips for making vegan waffles, along with some of the comments under the post on waffle iron recommendations, under the tips and tricks category at https://waffleparty.com/category/tips-tricks-for-vegan-waffles-toppings/ . I hope those are helpful! I’ve never had a waffle maker actually ruined by a recipe, but sticking and other tragedies do sometimes occur when I’m initially developing and testing a recipe–occasionally they can take a bit of work to clean. Note that waffles that are both vegan and gluten-free do bake slightly differently than waffles with gluten and egg–but I’ve had a number of people who are accustomed to the latter say they actually prefer the former after trying them! Hope that helps a bit. Best wishes, Dave
I think it turned out pretty good – I have some left to freeze – can’t wait to see how they do in the toaster later! The true test is when hubby and daughter try them 🙂 This was my first glutin free venture.
Thanks for the detailed instructions!