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By Katja Heino 32 Comments
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Grain Free Banana Waffles

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Banana Waffles (gluten and grain free, paleo) | savorylotus.com

Now I know that it’s wrong to covet other peoples’ things, especially if that person is one of your best friends.  But when I borrowed my dear friend’s amazing and beautiful waffle maker, I had serious kitchen gadget envy.  So while I still have it in my possession, there may be a rash of waffle recipes coming your way.  Today’s recipe:  Grain Free Banana Waffles.

I’ve had a few waffle makers over the years.  They have all been bought second hand at either a garage sale or the local thrift store.  I’m a bargain shopper and love a good deal.  But I have to admit, I have never been super stoked on how my waffles have turned out.  We are pancake folks around here.  Until now…

For Mother’s Day, my sweet love asked me what I wanted for Mother’s Day brunch.  Waffles and mimosas.  That’s what I wanted.  And bacon, of course! I had seen my friend’s shiny waffle maker at her house not long ago and decided to ask her if we could borrow it.  I’m so glad that we did.

Banana Waffles (gluten and grain free, paleo) ~ savorylotus.com

Like I said, waffles have never been super successful over here.  They always stick to the dang waffler maker.  Super frustrating!  But all of that has changed.  I am seriously in love with my friend’s waffle maker.  I’ve been secretly coveting it and wishing it was mine.  It’s shiny.  It’s beautiful.  And it makes perfect waffles.  I want one!

So, while I still have it here in my kitchen, let me share one of favorite grain free waffle recipes with you.  It’s simple.  It’s delicious.  And it’s nutrient-dense.  They are perfectly crisp, lightly sweet, and taste just like a waffle should.  Eat a couple of these and you are fueled up for hours.  Smother them with ghee and fresh berries, and you are one happy camper!

Hope you love it!

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P.S. If you are wondering which waffle maker I have hijacked from my dear friend, Chelsey, THIS is the one.  (Oh, and my birthday is in November, if anyone was curious!)

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Banana Waffles (gluten and grain free)

★★★★★ 5 from 7 reviews
  • Author: Katja from Savory Lotus
  • Yield: 3 regular waffles 1x
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Ingredients

  • 6 TBS coconut flour (like this)
  • 1/4 tsp unrefined sea salt (like this)
  • 1/4 tsp baking soda
  • 4 eggs
  • 1/2 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
  • 2 TBS ghee (like this) or coconut oil (like this), melted
  • 1 banana, mashed
  • 1 tsp vanilla extract
  • ghee or coconut oil for brushing on waffle maker

Instructions

  1. Sift together coconut flour, baking soda, and salt in a small bowl. Set aside
  2. In a large mixing bowl, beat together the 4 eggs with a hand blender until nice and foamy ~ about 20 seconds.
  3. Add the coconut milk, fat of choice, mashed banana, and vanilla. Mix again until well incorporated.
  4. Add the dry to the wet and continue to mix until you have a nice, thick batter. (This will be thicker than pancake mix but should not be crumbly in any way. Coconut flour takes some time to get used to so if it seems excessively dry, add a titch of coconut milk.)
  5. Allow the batter to sit for a couple of minutes while you heat up your waffle maker.
  6. Lightly brush some ghee or coconut oil onto waffle maker. Spoon mix onto hot waffle iron. Cook until golden brown. Serve hot.

Did you make this recipe?

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Banana Waffles (gluten and grain free, paleo) - savorylotus.com

LOVE WAFFLES?  MORE WAFFLE RECIPES:

  • Paleo Banana Waffles
  • Fluffy Coconut Flour Waffles
  • Paleo Pumpkin Waffles
  • Paleo Chocolate Waffles
  • Coconut Flour Protein Waffles

I want to hear from you:  Pancakes or waffles? I’m definitely a waffle girl!

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Filed Under: Breakfast

Reader Interactions

Comments

  1. Meghan Birt says

    June 23, 2014 at 8:27 am

    These look awesome! Thanks for including my waffle recipe and also, I have to bookmark these other recipes for waffles, I’m a waffle girl too!

    Reply
  2. Sharon says

    June 24, 2014 at 8:39 am

    Thank you for this! I’m definitely going to make it for this weekends brunch!

    Reply
  3. Ariana {And Here We Are...} says

    June 24, 2014 at 11:21 am

    Katja, these look beautiful! I just ate dinner, and now I’m hungry all over again!

    Reply
  4. Rachel @ Grok Grub says

    June 24, 2014 at 12:40 pm

    Definitely a waffle girl, because they’re so dang pretty!

    Reply
  5. anna groth says

    June 25, 2014 at 7:15 am

    These look so good! I LOVE waffles and banana pancakes, so this recipe sounds like a real winner.

    ★★★★★

    Reply
    • Katja says

      June 25, 2014 at 8:03 am

      Thanks, Annie. Little Pearl loves waffles so we have been making them a lot. Big hugs!

      Reply
  6. Tina from Oh Snap! Let's Eat! says

    June 25, 2014 at 4:26 pm

    Banana waffles sounds so good!!

    Reply
  7. Sylvie | Gourmande in the Kitchen says

    June 26, 2014 at 3:18 pm

    I haven’t had waffles in such a long time, time to change that!

    Reply
  8. Emily says

    July 15, 2014 at 6:57 am

    Can you just use regular milk, too?

    Reply
    • Katja says

      July 15, 2014 at 2:30 pm

      yes, any kind of milk will work just fine! 🙂

      Reply
  9. Katie Hamilton says

    August 2, 2014 at 8:29 am

    my new favorite thing is a recipe I found on Pinterest called 3 ingredient pancakes– it calls for one banana (mashed) two eggs, and cinamon. THAT’S IT! Combine them and fry them! <3 LUV! I like it better using two bananas, but I prob used 2 small ones, which could be replaced with one large lol. They are so moist and sweet (YET PROTEIN FULL! and GRAIN FREE!!!! <3) that you don't even need syrup! 🙂

    Reply
  10. April says

    September 30, 2014 at 6:38 am

    This is the best coconut flour waffle recipe I have tried. I think I can stop my search now. 🙂

    Reply
  11. Jean says

    February 10, 2015 at 5:41 pm

    So glad I bookmarked this recipe. My husband said these were the best waffles he ever had – regular or any other variation I’ve tried in the past. Love the texture & banana flavor.

    ★★★★★

    Reply
    • Katja says

      February 11, 2015 at 6:32 am

      thanks so much for the awesome feedback. We had these just yesterday for breakfast. My kids LOVE them too. So glad you guys liked them!

      Reply
  12. Rebecca says

    May 15, 2015 at 5:05 am

    My 3 yr. old son asked for green waffles this morning. I made these and added a handful of spinach/kale mix to the wet ingredients and blended in my blender. They are delicious!! (And green!) thanks for such a great waffle recipe! These are the best!!

    Reply
    • Katja says

      May 21, 2015 at 9:55 am

      Green Waffles! Brilliant! 🙂

      Reply
  13. Adair says

    August 14, 2015 at 5:21 am

    These are the best grain, nut, and sugar free waffles! They get made weekly. Thanks for the great recipe!

    Reply
  14. Natalie says

    November 12, 2015 at 8:26 pm

    This recipe is awesome!! I added cinnamon, nutmeg and allspice and they were so good and cooked perfectly in my waffle stick maker. Thank you!

    ★★★★★

    Reply
  15. Sarah says

    November 15, 2015 at 6:56 am

    This was a quick and easy recipe to follow and I had all the ingredients at home and ready to go. The waffles turned out perfect and were really tasty and not eggy at all. This recipe made four 8 inch waffles. I had mine with a fruit and maple syrup reduction. I have printed out the recipe and put it in my recipe binder, I will make these again and I will also try making with pumpkin puree and pumpkin seasoning 🙂

    ★★★★★

    Reply
  16. Luda says

    May 14, 2016 at 9:47 am

    I made this recipe so many times with few changes and its delicious, thank you!

    ★★★★★

    Reply
  17. Claire says

    September 1, 2016 at 12:27 am

    These are fabulous! Light and fluffy and just the perfect amount of natural sweetness. I would like to add that I did add 3 TBS of flaxseed meal and an extra TBS of coconut milk to make up for it (for added health benefits). Also, wow these are filling! I had two with fresh fruit and whipped coconut cream and don’t think I could eat for hours!

    ★★★★★

    Reply
  18. Danny says

    September 2, 2016 at 8:26 am

    The taste is awesome, but I couldn’t seem to get the texture right. Probably didn’t help that I continued to lift up the top to check it. I know hat waffle makers vary, but for those of us who are newer to using coconut flour, can you give me an approximate temp setting and cook time? Thanks!

    Reply
    • Katja Heino says

      September 2, 2016 at 10:01 am

      Hi, Danny! Every waffle iron is different, so it’s really hard to say. I set mine on medium high and wait until it tells me it’s done. Mine beeps. I usually leave mine in an extra few seconds as I prefer my waffles crispy. You may have to experiments. If you like a drier waffle, you may need to add less liquid (or more coconut flour.) Hope that helps. 🙂

      Reply
  19. erin says

    November 14, 2016 at 9:01 pm

    I have a couple kids who don’t like bananas (can you imagine?! 😉 ) could I sub in pumpkin or more eggs for the banana? What do you think? If so, do you think like 3/4-1 cup of pumpkin or maybe 2 eggs to replace the banana?

    Reply
    • Katja Heino says

      November 20, 2016 at 12:34 pm

      HI, Erin! You can definitely experiment with this recipe. I have done it with sweet potato but can’t remember the exact amount that I used. Pumpkin waffles would be amazing. I would do 1/2 cup. Maybe 3/4. The consistency will not be exactly the same as with banana though. Let me know if you decide to try it.

      Reply
  20. Hayden says

    January 6, 2017 at 2:48 am

    Hi!
    This looks so good!!
    Is it possible to substitute the coconuts flour with oat or almond flour? I cannot find coconut flour where I live 🙁

    Reply
    • Katja Heino says

      January 6, 2017 at 11:00 am

      This recipe was developed with coconut flour, which is very different from other flours. You could definitely experiment, but I cannot guarantee the results. Thanks for stopping by!

      Reply
  21. Christina Pletcher says

    January 4, 2020 at 11:43 am

    Absolutely amazing! I eat gluten free and i havent found a waffle recipe i liked yet and this one is by far the best! I added blueberries to mine and will make this again and again! Thanks for the recipe!

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2020 at 3:05 pm

      Woohoo! Glad you liked them. Blueberries sounds delish. I want one right now. 🙂

      Reply

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mindset mindset mindset 🧠🧠• having a morning routine allows us to set an intention for the day rather then just letting the day run away from us • it helps determine our mind set and the tone for the rest of the day ✨✨

things like meditation, journaling, yoga, exercise, and other self-care practices can help us start the day feeling calm and inspired 🧘🏻 • consciously selecting the thoughts we have, the foods we eat , and the news/social media/images we see matters • a solid morning routine can reduce stress, boost energy, increase mental clarity, and leave us feeling 🤩

creating a morning routine looks different for us all • routine comes easier for some than others • we all have different priorities, time limits, physical needs/abilities, and health concerns there • are no rules • find what works for you 

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* butternut squash (about 3 pounds)- peeled and shredded
* eggs, whisked
* 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) 
* 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
* 1/4–1/2 tsp garlic powder
* 1 tsp salt
* ghee or avocado oil for cooking

1. in a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt.  mix to combine. 
2. in a large skillet, heat a liberal amount of fat of choice over medium high heat.  scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. cook until golden brown.  flip and cook other side.  repeat until mixture is all gone, adding more fat as needed. 
3. place cooked fritters onto a wire rack while cooking the rest.  serve immediately or freeze for later once cooled.
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