The BEST Gluten-Free Banana Waffle Recipe [Eggless Version]
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Are gluten-free waffles healthy?
Gluten-free Waffles are a wholesome breakfast choice. This recipe uses a wonderful combination of nutritious flours – Sorghum and Almond flours. Sorghum is also known as Indian millet or jowar. Sorghum is a popular gluten-free flour option for people with celiac. This flour is rich in iron and just 1 cup provides you about 12% of the daily nutrient value. Sorghum contains polyphenols. Polyphenols act like antioxidants and have anti-cancer properties. Sorghum is recognized by USDA as a nutrient rich grain, and a single serving contains significant amounts of protein, niacin, riboflavin, thiamin, copper, iron, potassium, magnesium, fiber, and antioxidants. No doubt that Sorghum is considered a super food.
Almond flour is an excellent source of Vitamin E that act as antioxidants in the body. It is also low in carbs, reduces “bad” (LDL) cholesterol. It reduces harmful molecules, free radicals acting as “anti-aging” and also lowers the risk of heart diseases.
Why is all-purpose flour considered unhealthy?
Traditional/ regular waffles made using all-purpose flour. All-purpose flour is a far less nutritious choice as the milling and processing strips off the bran and the wheat germ that contains fiber and essential nutrients that help in digestion. The harmful effects of refined flours like all-purpose flour include obesity, increase in blood sugar levels and results in unhealthy/ sluggish gut due to its sticky nature.
The BEST Gluten-free Banana Waffle Recipe ever! [Eggless Version]
Equipment
- 1 Waffle Maker
Ingredients
Dry Ingredients
- 1 cup Sorghum flour (Jowar/ Indian Millet) Gluten-free
- ½ cup Almond flour Gluten-free
- 1 tsp Baking powder Gluten-free
- ¼ tsp Salt Iodized
- ¼ cup Pecans
- ¼ cup Brown sugar
Wet Ingredients
- 2-3 Ripe Bananas
- 2 tbsp Vegetable Oil/ Butter
- 3/4 cup Milk Room temperature (Option to use ¼ cup milk + 1 egg)
- 1½ tsp Vanilla Extract Pure
Instructions
Waffle Maker Prep
- Pre-heat the waffle maker as you prepare your ingredients. Lightly coat it with melted butter using a brush/ using Pam Spray.
Mix Dry Ingredients except Sugar
- In a mixing bowl, sieve1 together Sorghum flour, almond flour, salt and baking powder.
- Chop the pecans and fold into the flour mix.
Mix Wet Ingredients
- In another mixing bowl, peel and mash the bananas using a fork, add in brown sugar and mix well. Whisk together the oil, Milk and Vanilla extract.
The Final Assembly!
- In the bowl with dry ingredients, make a well in the center and pour in the wet mixture from the other mixing bowl.
- Blend them together to form a smooth batter. Add 1-2 tbsp of warm milk if the mixture is a bit lumpy.
The Best Part 🙂
- In the pre-heated waffle maker using a ladle/ tablespoon, add in 2 tablespoons2 of the mixture in the center of the maker and spread it lightly to spread evenly.
- Let it cook3 on both sides and when the light turns green on the waffle maker, using a fork, gently lift the delicious waffle out.
- Serve with sliced bananas and your favorite maple syrup!
Notes
- Use a medium sieve since almond flour is coarse.
- My waffle maker needs 2 tablespoonfuls, adjust according to your waffle maker.
- My waffle maker takes about 2.5 minutes to cook the gluten-free waffles. The time may vary slightly according to your waffle maker.