If I had to name a breakfast food that was more of a luxury for us it would be waffles. Until recently all I had was one of those old school cast-iron waffle makers that have no heat mechanism. You just cooked waffles over the heat element, flipped when it felt right, and hoped it turned out. Honestly, it’s a cool piece, but sort of lame on my part to not have a real deal waffle iron.
So, last week I decided that I REALLY wanted waffles. Belgian style waffles actually! Big, thick, crispy waffles with soft pillowy centers. I hunted all around the web and finally found a deal on one of those amazing Belgian flip waffle irons with the stand.
It was a must buy, there was no way around it. I had been craving these waffles for SO long!! Since this waffle makers arrival I have been working on so many different waffle recipe ideas that I think my family will be sick of them before they all make it to the site. For now though they are pretty stoked, because these banana chocolate chip waffles are pretty much the tastiest waffles any of us have ever eaten!
We prefer to use eggs in our waffle batter for the light crispiness they lend to the waffle, but I did test this recipe using 2 flax “eggs” and it worked great. Todd and I agree the vegan version has more of a banana bread feel to it.
Banana Chocolate Chip Waffles
Our gluten free banana chocolate chip waffles are easy to make and sure to impress. Bonus: we have included a vegan option too! Inspired by Cookie & Kate’s Easy Gluten Free Oat Waffles.
- Yield: 4 belgian style waffles 1x
For the waffles
- 1 1/2 cups gluten free oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon cinnamon
- 3/4 cup light coconut milk at room temperature
- 1/4 cup melted coconut oil
- 2 large eggs, lightly beaten
- 2 tablespoons maple syrup
- 1 teaspoon vanilla paste
- 1 ripe banana, mashed
- 1/4 cup gf/v mini chocolate chips
- 1/2 cup toasted coconut flakes
- 1/2 cup chopped toasted walnuts
- 1 banana thinly sliced
- warm maple syrup
- In a large bowl combine the oat flour, baking powder, salt, and cinnamon with a whisk. In a separate large bowl combine the coconut milk, oil, eggs, maple syrup, vanilla paste , and banana – whisk well to combine.
- Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be slightly lumpy. Add the chocolate chips and stir just enough to incorporate. Set the batter aside to rest for 10 minutes.
- Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker set it to medium-high heat. ) Pour the batter onto the preheated waffle iron (approximately 1/2-3/4 cup batter per waffle) and cook until crisp and golden brown.
- Place cooked waffles onto a baking sheet lined with parchment paper. repeat with the remaining batter. Be careful not to stack them or they will loose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven.
- Divide the toasted coconut, toasted walnuts, and slices of banana between the waffles. then drixxle each one with warm maple syrup before serving.
* To make these waffles vegan simply substitute the eggs with flax eggs. 1 flax egg = 1 tablespoon flaxseed meal + 2 1/2 tablespoons water. Soak for 5 minutes so the flax absorbs the water.
** To make your own gluten free oat flour click here.
***Leftover waffles are great popped straight into the toaster oven from the fridge. Just be sure to wrap any uneaten waffles very well with plastic wrap before serving.