Gingersnap Banana Bread Waffles (Edit recipe)

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Gluten free, one bowl, zero fuss waffles that taste like the holidays but don't leave you dragging. They freeze well and reheat gorgeously in a toaster or oven (which means you should definitely make a double or triple batch)! This recipe makes 4 6" waffles using a mini waffle iron. Adjust accordingly based on the size of your waffle iron!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Banana
1 Egg
2 Tbsp Unsweetened Cashew Butter, (or nut butter of choice)
1/2 tsp Vanilla Extract
1/4 cup Organic Oat Milk, (or milk of choice)
2 tsp Gingersnap Spice - Primal Palate
pinch Salt
3/4 cup Oat Flour, (or ground oats)
1/2 cup Almond Flour

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized bowl, mash banana well. Add the rest of the wet ingredients and mix well to combine until smooth (I just used a fork to mix).
Sprinkle on seasoning & salt, and mix again to combine. Add remaining dry ingredients and, you guessed it, mix until smooth. The batter will be really thick, but it lends to fluffy waffles so don’t sweat it.
Scrape a scant 1/3 cup of the mix at a time into a nonstick waffle iron and cook until browned on both sides. For extra crispy waffles, finish them up in the toaster.
Top with butter, maple syrup, a sprinkle of cinnamon sugar--whatever your heart desires!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	95
Fat:	5 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	133 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.