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Chocolate Chip Banana Waffles

Name: Chocolate Chip Banana Waffles
Total time: 30 min
Yield: 3
Ingredients: egg mixture, 1 batch flax (1 Tbsp (7 g) milled flax seeds + 2 ½ Tbsp (37 ml) water; Bananas, 2 medium-size ripe; Baking powder, 2 ½ tsp; neutral oil, 1 ½ Tbsp (such as avocado or coconut oil); dairy-free milk, 1 cup (I used sweetened almond milk); Sea salt, 1/4 tsp; Rolled oats, 1/4 cup (gluten-free if needed); flour blend, 1 cup gluten-free plus extra as needed; dark or milk chocolate chips, 1/4 cup dairy-free

Total time: 30 Min

Difficulty: Low

Serves: 3 people

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Ingredients

egg mixture

1 batch flax (1 Tbsp (7 g) milled flax seeds + 2 ½ Tbsp (37 ml) water

Bananas

2 medium-size ripe

Baking powder

2 ½ tsp

neutral oil

1 ½ Tbsp (such as avocado or coconut oil)

dairy-free milk

1 cup (I used sweetened almond milk)

Sea salt

1/4 tsp

Rolled oats

1/4 cup (gluten-free if needed)

flour blend

1 cup gluten-free plus extra as needed

dark or milk chocolate chips

1/4 cup dairy-free

Can’t eat gluten? Then these waffles are for you!

These waffles are made with a combo of gluten-free flour, oatmeal, and flax seeds, with the tastiness of banana and chocolate chips mixed throughout.

They are also dairy-free, using almond milk and containing no eggs.

Serve up with toppings of your choice for an indulgent breakfast or brunch treat – don’t forget the syrup!

Instructions

To prepare a flax egg mixture, add the flaxseed and water to a medium to large mixing bowl and stir well. Allow the mixture to sit for a few minutes to thicken.

Once the flax mix has thickened, add the peeled, chopped bananas and baking powder to the flax and mash well with a fork or potato masher until only small chunks remain.

Add in the oil and whisk well to combine. Then add your dairy-free milk of choice and stir well.

Next, add the salt and oats and give it a stir. Add gluten-free flour and stir until just combined. Finally, add the chocolate chips to the mix and stir up again.

The batter should be thick but pourable, like a cake batter. If it’s too thin, add more gluten-free flour and stir. If it is too thick, thin with a little dairy-free milk and stir. I had to add a little more flour to make my mixture thicker.

Let the batter rest for 5 minutes while preheating your waffle maker. Once it’s ready, spray the plates with cooking spray or lightly brush with oil.

Add around 1 cup or ladleful of batter to the waffle maker (adjust this based on size of your waffle maker) and cook according to manufacturer instructions. Mine took around 5-6 minutes to go golden brown.

Remove from waffle maker with a spatula and set aside on a cooling rack or serving plate. You can place the waffles in a 200F/93C oven to keep warm while continuing to cook the other waffles. Don’t stack the waffles until ready to serve, to prevent them from going soggy.

Add your toppings of choice and enjoy. I used more bananas, walnuts, and added syrup.

Notes

Cool any leftovers before storing. These waffles will keep in the refrigerator up to 3 days, but are best stored in a single layer in the freezer in freezer bags for up to 1 month. Reheat them in a hot oven or toaster oven (350 F / 176 C) until crisp and warm.

As this mix tends to stick more than normal waffle batter, be sure to oil the plates of your waffle maker generously between making each waffle