i have been trying to rely less on nuts these days. don’t get me wrong, i think that almond cakes and walnut muffins are just about where it’s at, but it turns out that heating them up can make them inflammatory to the body when we consume them. i will still use them in many of my recipes, but it is time to venture out a little past the nut.
these banana waffles use tapioca and coconut flour as the base, which soak up lots of liquid and provide a light, crispy result. i have used both coconut flour or whey protein powder in this recipe, so feel free to swap them 1:1. the tapioca flour, however, can not be subbed out unless with another compatible starch, like arrowroot flour, or maybe even potato flour. flax meal provides a little more structure to these waffles, and gives them a wonderful texture without letting them feel wet.
if the finished batter seems a little thin, you can add an extra tsp or so of either flour. if it seems very thick, it can be thinned out with a little milk or yogurt. it should be similar to a slightly thin cake batter.
these have the perfect banana flavor, aroma, and sweetness. fluffy and light banana waffles like these deserve lots and lots of butter. i also piled on peanut butter and buckwheat honey. i know i have before professed my love for honey, but this is special honey. my dad gave me what might be a quarter gallon of buckwheat honey he bought on a vacation in michigan at a road side stand. i believe he may have purchased several gallons of it, because since said vacation, he has had a peanut butter and honey sandwich 5 days a week. really and truly, i’m not sure that this is exaggeration at all. when my sis and i were kiddos, if my dad didn’t have enough time to fry us a dippy egg in the morning, he would make us peanut butter and honey sandwiches for the road. we would climb into the car with our runny sandwiches and slop up the car upholstery with our clumsy, sticky fingers. really, pb & h is a flavor combination that will always remind me of dad. anyhow, thanks dad, for the honey. it was AMAZING with these waffles. let my days of pb & h sandwiches live on in memory through this grain free weekend treat!
1 super ripe banana, worked over in the food processor or otherwise pureed
2 eggs, beaten
1 tbsp oil
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
3 tbsp coconut flour or whey protein powder
4 tbsp tapioca starch
2 tbsp flax meal
method: plug your waffle iron in and allow it to heat properly. generally, 5 minutes or so does the trick. it must be piping hot before you pour the batter in. brush it with oil.
combine all dry ingredients together.
separately, combine all wet ingredients together.
now combine wet with dry. whisk well. allow batter to rest for 5 minutes before using. this allows the flours to soak up the liquid, and the flax to expand and get spongy.
pour batter into hot waffle maker. cook for 2-3 minutes. no peeking. opening the waffle maker while the magic is happening makes for a sloppy mess. you can wait.
remove cooked waffles from waffle maker, serve while hot and crispy with melty butter, peanut butter, and buckwheat honey.. or whatever your pleasure!