Wednesday, January 30, 2013

Banana Bread Waffles(Gluten Free and Wheat Version)

This is a slight variation from my Banana Bread Pancake kids requested a batch of waffles for the freezer for easy AM breakfast so I decided to convert it.

You can add a sprinkling of bacon bits to the tops of the waffles right after pouring on the iron if you like....yummy!

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch
1/2 cup cornstarch
2 TB tapioca starch
1 1/2 tsp xanthan gum
3 cups flour(all purpose, whole wheat pastry, or any combo you like)

1/2 cup brown sugar
1/2 cup ground flax (optional)
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg

1 cup milk(dairy or dairy alternative, I used flax milk this time around)
1 large egg*
4 large overripe bananas, mashed
1/4 cup oil(coconut, canola, vegetable, even melted butter is fine)
1/2 TB vanilla extract

*if you are egg free you can omit it, but  take 1 TB of ground flax(you can take it straight from the 1/2 cup if you are using it, no need for extra) and combine it with 2 TB warm water, stir and allow to sit for 5 minutes, it will becomes slightly gelatinous and is a fine egg replacement.

Preheat your waffle iron per manufacturers instructions(and grease if necessary)

Combine flours and remaining dry ingredients in a large bowl, whisk well to combine.

In another bowl combine bananas, milk, egg oil and vanilla, mix well.

Gently pour the wet ingredients into the dry and stir gently to combine, lumps are ok, dont overmix!

Pour about 1/4-1/3 cup batter onto hot waffle iron(amount will depend greatly on your iron, I have an old relic from the 70's (which I LOVE) so it makes 4- 1/4 cup waffles at a time.

Cook according to your iron instructions and enjoy!

I chill them, then wrap them in pairs and freeze them for easy breakfasts....pop them in the toaster just like an "Eggo"

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