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.
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.
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.