After many, many attempts at getting our banana waffle recipe juuuuuust right... no eggs, gluten free, dairy free, refined sugar free, corn free AND oil free, I finally developed a recipe that works for us... and I think it'll work for you too!
After a quick yes/no poll on my Instagram stories asking whether or not I should share my recipe, I had an overwhelming 100% response for YES - about 60% of my viewers asked for this recipe!
I hope you enjoy it as much as my girls and I do, because they gobbled them up so fast, I could hardly make these fast enough to keep up with my hungry eaters! These allergen - free waffles are were such a big hit with my girls!
Not only are they kid approved, but they are also allergen-safe, healing-from-chronic-illness, super - sensitive Mom approved! After realizing that eggs feed my Epstein Barr Virus and my Shingles Virus, I've had to develop recipes without eggs, along without all of the other "no-no" foods, like gluten, corn, soy, canola oil, refined oils, refined sugar, and dairy. Alas! A vegan banana waffle recipe we can all enjoy in our house:
Vegan Banana Waffle Recipe:
Ingredients:
1 TBLS Flax seeds
1 TBLS Ground flax seeds
4 TBLS Warm water
2 Bananas
1 TBLS Lemon Juice
1/2 tsp Baking Soda
1 & 1/2 c. Gluten free- Oat Flour
1/4 c. Arrowroot Starch/Flour
1/4 TEAS. Sea Salt
1 & 1/2 TEAS. Baking Powder
1 TEAS. Vanilla
1/8 c. Pure Maple Syrup
1 c. Oat Milk (or plant based milk of choice)
Directions:
Step 1: Mix the first 3 ingredients (flax seeds, ground flax seeds, and warm water) in a small bowl and set aside for 10 minutes.
Step 2: Mix the next three ingredients (bananas, baking soda and lemon juice) in a blender. Set aside for 5 minutes while moving on to…
Step 3: Mix next 4 ingredients (flour, starch, salt and baking powder) in a bowl. Set aside.
Step 4: Add prepared Flaxseed mixture to the blender along with the remaining 3 ingredients (Vanilla, Maple Syrup and Oat Milk) and blend.
Step 5: Add the bowl of dry ingredients to the blender and blend until just combined. Scrape down the blender if necessary, blend again but do not over - mix. Set aside for 5 minutes while you get the waffle iron heating up.
A ceramic, non - toxic waffle iron is ideal, but if you have a regular ol’ Teflon waffle iron, spray/wipe with coconut oil or avocado oil before adding the batter.
This recipe makes approx. 4 waffles, and is free of:
Dairy
Gluten
Refined Sugar
Eggs
Corn
Added Oil (unless using some to grease the waffle iron)
I love doubling or tripling the batch to freeze a LOT for an easy, fast breakfast for the girls and I after we’ve had our lemon water, celery juice and fruit (in that order).
Incase you're wondering why I made this recipe oil free (as much as possible, except for the oil on the waffle iron, here's why...
Since I am following Medical Medium Protocols, I strive to make *most* mornings cleansing mornings, meaning: I drink 32 oz. lemon water after I wake up, wait 15 minutes, then drink 16 oz. fresh celery juice, wait another 15 minutes, then I move on to a big bowl of fruit or an all - fruit smoothie before moving on to anything else. It's necessary to avoid fat until noon for these morning cleanses. SOOOOO... these waffles work *pretty* well for that (although they do have the flax seeds, which adds a bit of fat content, but it's pretty low considering each waffle has a fraction of the total flax seeds in this recipe.
My girls love to dip the waffles in pure maple syrup (Felicity calls it “dip-dip”) and I actually like them plain or with berries on top!
This batter also works well to make mini muffins. Spray/wipe the pan with coconut oil or avocado oil, or add non - bleached cupcake liners and fill 3/4, then bake approximately 10 minutes at 350*.
Hope you enjoy! Let me know what you thought of them!