For years, we’ve been making our famous Frozen Waffles from Eat Like a Dinosaur and keeping a good supply in our freezer. That recipe is very good, of course, and probably the best in the entire book. But it requires food processing a banana and an apple, and that can be a little difficult on the spur of the moment. So, we’re always looking for a simpler way of making waffles. For a while, we tried Pamela’s Pancake and Waffle Mix, which has relatively clean ingredients, though the xanthan gum, potato starch, and rice flour weren’t something we were very comfortable with more than as an occasional treat. This led to me over time developing a very similar recipe that replicated that flavor and texture, shared here as our NEW “white waffle” recipe.
That’s right, these waffles are the traditional WHITE color – not like the brown nut-based color your kids may reject from the stiffer earlier recipe.
I think we hit upon something that is perfectly light and fluffy and delicious. We’ve made these for a brunch feast, as well as with fried chicken.
It’s our new go-to waffle solution.
These waffles, you will find, are softer than other recipes, but that is my preferred style of waffle anyway.
Unfortunately, our camera is currently broken, so we’re unable to take any photos for you. We asked our graphic designer, Crystal (who blogs at the amazing WholeFedHomestead), to beautify some cell phone pictures so that we had something to post. Instead, she became so excited about the recipe, she asked if she could “test” the recipe and provide her own high quality photos! Her review: “Great waffles!”
- 1 banana, chunked into small pieces
- 4 eggs
- 2/3 C light coconut milk (or homemade almond milk)
- 2 C blanched almond flour
- 1/2 C cassava flour
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- In a food processor or blender, process banana, eggs, and milk until smooth.
- Add the remaining ingredients and pulse to combine.
- Grease your hot waffle maker (for each waffle you make).
- Use about 1 ladle of batter per 4-by-4-inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up entire waffle maker, leave about 40% unfilled so that the batter can spread. If your waffle is too soft or floppy, it's not ready yet - keep cooking for another minute or two.
These waffles are also perfect for freezing, and we do have a bag full of them in our freezer. We’re loving this recipe and know you will as well!