Teffinitely Banana-Teff Gluten-Free Vegan Waffles

Two friends said these were the best vegan waffles they had ever had, and the best Belgian waffles overall. Another ate two and a half of them at one brunch. Fortunately, amidst the chewing, we were still able to have some wonderful conversation.

This gluten-free, eggless vegan waffle recipe creates tasty discs with a light, fluffy inside and a crispy, slightly chewy outside. They are sweet, while also incorporating the wholesomeness and texture of  whole grain teff and flaxseed. They are a variation on the Textured Rice Waffles from the Global Vegan Waffle Cookbook.

Perhaps you’ll also adorn yours with chocolate chips, bananas, and maple syrup, or something else equally decadent. But before you do that, be sure to try a bite of one of them plain, hot, and fresh, right out of the waffle iron. Now that’s good living!

Teffinitely Banana-Teff Gluten-Free Vegan Waffles

Dave W.

This gluten-free, eggless vegan waffle recipe creates Belgian waffles with a light, fluffy inside and a crispy, slightly chewy outside. These waffles are sweet, while also incorporating the wholesomeness and texture of whole grain teff and flaxseed. Makes 5 to 6 (7-inch) round Belgian vegan waffles.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Gluten-free, Vegan

Servings 5 waffles

Calories 539 kcal

Ingredients

  

• 1 1/2 cups brown rice flour or white rice flour, if you prefer
• 1/2 cup tapioca flour
• 1/4 cup whole teff grain
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 ripe medium banana
• 2 cups soymilk or other nondairy milk
• 1/4 cup plus 2 tablespoons brown sugar
• 1/4 cup plus 2 tablespoons canola, olive, grapeseed, or other vegetable oil
• 1/4 cup ground flaxseed
• 2 tablespoons molasses preferably blackstrap
• 1 1/2 teaspoons vanilla extract

Instructions

 

• Combine the rice flour, tapioca flour, teff grain, baking powder, baking soda, and salt in a large bowl and stir with a whisk.
• Mash the banana with a fork or potato masher in a medium bowl. Add the soymilk, brown sugar, oil, ground flaxseed, molasses,and vanilla extract to the medium bowl and mix thoroughly.
• Pour the liquid mixture into the flour mixture and stir until well blended, and any large clumps of rice flour are gone.
• Let the waffle batter stand for 3 to 5 minutes while preheating a waffle maker according to the manufacturer's directions. This will allow the rice flour to absorb a bit more of the moisture.
• Stir the batter a bit more if necessary to get rid of any remaining rice flour clumps.
• Spray both grids of the waffle iron generously with oil. (See note.) Pour or ladle the batter onto 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 can be removed easily, spraying both grids generously with oil prior to each waffle.

Notes

Because this vegan waffle recipe uses both flaxseed and banana, and is also a relatively thin and fluffy batter, it's especially important to spray both grids generously with oil prior to each waffle.

Also, it's best to cook the entire batch shortly after mixing, as the waffles may be a little less fluffy after the batter has been sitting for a while.

Keyword banana, teff, waffles