Good morning!
These waffles got gobbled up completely before I got a picture. Oh noes! Next time I will remember to take out the camera.
But right now, I have to share this with you!
I've been working on this recipe for a little while, and now it is perfect! It's based on the 2 ingredient pancakes you've probably seen floating around the last few years. (No? The basic proportions out there are volumetrically approximately equal amounts of ripe banana and egg - about 1 large banana to 2 eggs, or about 1/2 cup each. There are lots of potential additions and variations out there, and huge flexibility. Directions: Blend egg and banana together. Add optional flavorings and add-ins. Heat and oil griddle. Make pancakes.)
Since we reintroduced eggs into our diet, I've wanted to make this recipe into waffles. Why? Because I have a waffle iron, and I like waffles!
I tried with just banana and egg (plus cinnamon, vanilla, and a pinch of salt). Delicious, but I wanted them to hold together a little better. I tried adding cocoa powder. I tried adding baking powder. I tried adding almond flour. I tried adding arrowroot starch. I tried separating the eggs, and I tried not separating the eggs.
The verdict? Almond flour and arrowroot starch are both excellent additions. Separating the eggs is unnecessary, and maybe even makes the waffles a little dry. Baking powder is unnecessary, at least in a non-Belgian-style waffle iron. Cocoa powder tastes great in the raw batter, but loses something when baked - needs a little more experimentation. I haven't tried arrowroot and cocoa together; that might work really well.
I loved the flavor and light texture with almond flour. They held together better than without it, but they still didn't hold together as well as I'd like. This morning's arrowroot experiment was perfect! Delicious, light, sturdier than the other variations. You guys, the finished waffle even has some stretch to it. Stretch! It comes out of the iron easily, even when lightly baked. It's a win.
Next time, I might try a little almond flour and a little arrowroot starch. Yum! That might be getting a little too far away from the simplicity of the original, though. Still, worth trying.
INGREDIENTS:
1 banana
3 eggs
pinch sea salt
Optional: good shake of cinnamon, splash of vanilla, some pumpkin pie spice, whatever spices you like
1-2 T arrowroot starch, a.k.a. arrowroot powder a.k.a. arrowroot flour (if you don't tolerate starches or you're avoiding them at the moment, try almond flour)
refined coconut oil for your iron
Optional toppings: great plain, or with virgin coconut oil, dark chocolate chips, almond butter, homemade rawtella, fruit, whipped cream, whipped coconut cream, whatever you like! They're slightly sweet, and don't need syrup; but if you love maple, I am not stopping you!
Directions: Oil and preheat your iron. Put banana, egg, and seasonings in food processor. Mix thoroughly, till smooth and light. Add arrowroot starch, and mix again. If you don't have a food processor, whisk eggs thoroughly, until light and fluffy. Separately, mash bananas thoroughly with seasonings. Add bananas and starch or flour to eggs and mix completely.
Bake waffles in iron to desired level of doneness. Re-oil between batches. Enjoy with desired toppings.
That's it!
I encourage playing with the recipe. The only part that I think is not optional is keeping the iron properly oiled. When I went more than two waffles between re-oiling, they stuck and split.
My waffle iron is not Belgian-style, but rather the less-tall sort. I want a Belgian-style iron, and someday when I get one I will try these in it! If you try these in a Belgian-style iron, please leave a comment and let me know how it goes. Did you need to add a pinch of baking soda, or did you separate your eggs?
This recipe is ovo-vegetarian, gluten free, grain free, healthy, real food, paleo, high protein, moderate carb, filling, and delicious!
All the ingredients in this recipe are Whole30 compliant, but if waffles and other baked-style breakfast items are a trigger food for you, then waffles in general are not Whole30.
These were amazingly good. We don't follow a gluten-free diet, but we have family members and friends who must, so we love to try out new recipes.
ReplyDeleteI linked this recipe on my blog. Thank you!
Thanks, Cat! So glad you and your family love them as much as we do!
ReplyDeleteI haven't used my waffle iron in years and just today was thinking of getting rid of it. But now, I'm going to try this recipe since it sounds so good and then I will decide whether to keep the iron or not!
ReplyDeleteHow many waffles does the recipe yield?
That is an excellent question, and the answer is it depends! My waffle maker makes 6 1/2 inch diameter, 1/2 inch thick waffles. Not Belgian style, alas, but the flatter style. When I mixed with a whisk by hand (mash up the ripe banana, mix in arrowroot and salt, then whisk in eggs until fairly smooth) I got 2 1/2 rounds each time. When I mixed with the food processor, I got more - the batter gets really light and fluffy and perfect for crepes. I have decided that I actually prefer them as waffles when mixed by hand. Less time standing over the iron, and a more substantial but still light and tender waffle.
DeleteI tend to think of it this way: One batch is 3 eggs, which feeds one hungry adult, one and a half not so hungry adults (or adults who have side dishes or toppings for the waffles), or approximately two kids. If you are feeding two hungry adults, just double the recipe or mix more batter halfway through. Either way works.
Enjoy!