Gluten Free Breakfast Banana Bread Waffles
 
Prep time
Cook time
Total time
 
With the exception of their outwardly crispy crust and a light, fluffy center, these Gluten Free Breakfast Banana Bread Waffles are completely reminiscent of warm banana bread fresh out of the oven and full of flavor!
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 1 egg, separated
  • 3 tablespoons coconut sugar
  • 3 tablespoons cooking oil or coconut oil
  • 1 tablespoon lemon juice plus enough milk to make 1 cup (I used 1%)
  • ½ teaspoon vanilla
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon xanthan gum
  • dash of cinnamon
  • ⅓ cup potato starch
  • ⅓ cup fine white rice flour
  • ⅓ cup brown rice flour
  • ⅓ cup sweet sorghum flour
  • 2 tablespoons tapioca starch
  • ⅔ cup mashed ripe banana
Directions
  1. Heat waffle iron according to manufacturer directions. Add 1 tablespoon lemon juice to measuring cup plus enough milk to equal 1 cup. Stir and let sit for 5 minutes. In a small bowl, mash banana until liquidy and smooth. Set aside.
  2. In a medium sized mixing bowl, whisk together egg yolk, coconut sugar, cooking or coconut oil, milk mixture, and vanilla until smooth.
  3. Add baking powder, baking soda, salt, xanthan gum, cinnamon, potato starch, white rice flour, brown rice flour, sorghum flour, and tapioca starch. Whisk until smooth and incorporated. Add mashed banana and mix until smooth.
  4. In a smaller mixing bowl, beat egg yolk with clean beaters on high speed until stiff. Gently fold eggs whites into batter until incorporated.
  5. Spray waffle iron with cooking spray or coat with butter. Add batter according to your type of waffle iron. Cook according to waffle iron directions.
  6. Serve waffles warm with desired toppings. Store leftover waffles in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-breakfast-banana-bread-waffles/