Gingersnap Banana Bread Waffles
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!
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 274 |
| Fat: | 9 g |
| Carbohydrates: | 40 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 142 mg |
| Fiber: | 5 g |
| Sugars: | 5 g |
| Calculated per serving. | |
by Pooja Parikh
Serves: 4
Ingredients
- 111 Banana
- 111 Egg
- 2 Tbsp2 Tbsp2 Tbsp Unsweetened Cashew Butter, (or nut butter of choice)
- 1/2 tsp1/2 tsp1/2 tsp Vanilla Extract
- 1/4 cup1/4 cup1/4 cup Organic Oat Milk, (or milk of choice)
- 2 tsp2 tsp2 tsp Primal Palate Gingersnap Spice
- pinch pinch pinch Salt
- 3/4 cup3/4 cup3/4 cup Oat Flour, (or ground oats)
- 1/2 cup1/2 cup1/2 cup Almond Flour
Process
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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