This recipe comes from The Paleo Kitchen cookbook. I make these at least monthly because 1) they’re easy, and 2) I can freeze the leftovers and pop them in my toaster for a quick breakfast during the week.
Ingredients:
- 4 large ripe bananas
- 4 eggs
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1/2 cup coconut flour, sifted
- 1 Tb ground cinnamon
- 1 tsp baking soda (I prefer this one from Bob’s Red Mill)
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch of sea salt
Process:
Heat the waffle iron while you prepare the batter.
Combine the bananas, eggs, almond butter and coconut oil and mix until smooth with a hand-held blender. Add sifted coconut flour and remaining ingredients. Combine until smooth.
Brush the waffle iron with a bit of melted coconut oil, then ladle the batter into your prepared waffle iron. Close the lid and cook according to your manufacturer’s recommendations (mine has a light that turns off when ready). Once cooked, I line them up individually on paper towels or parchment paper so they don’t get soggy.
On weekends, I serve these with berry compote, or fresh berries and coconut whipped cream.
To freeze the extras, separate the waffles with small sheets of parchment paper and store in a large glass pyrex container or freezer bag. Pull out of the freezer and put them in your toaster for 1-2 cycles.
Note: if, like me, you are truly gluten sensitive – then I would recommend a dedicated gluten-free toaster. I learned from experience and it wasn’t fun.
The Paleo Kitchen also has a recipe for Pumpkin Waffles.
