Just sharing another simple waffles recipe today due to many requests for a) banana-free waffles, and b) banana-free buckwheat waffles, so here you go :)
Oh wait...you do like bananas? Then you should check out these banana buckwheat waffles (and these millet ones).
Otherwise if you're in the please-hold-the-bananas crowd, these should satsify your craving for yummy breakfast/ dessert waffles. I worked off of the initial buckwheat recipe for these, just testing out the ratios of things needed (and enjoying many waffle batches in the process over the last few weeks...yum!), until I arrived at my favorite banana-free outcome :)
These waffles are light and fluffy, and I like that they come together with just buckwheat flour (keeping it simple in the gluten-free flour department ;) ). And they're so good with maple syrup, berries, and coconut milk powder.
One quick note before you dive in is just to keep in mind that different waffle makers are, well, different. So the cooking time and the batch size might need to be adjusted accordingly.
PrintBanana-Free Buckwheat Waffles
Fluffy soft vegan & gluten-free waffles, made with no added oils or refined sugars, and no bananas (by special request)!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 3 large waffles
- Category: Breakfast
- Method: Baked
- Cuisine: Dessert
Ingredients
Waffles:
- ¾ cup unsweetened vanilla almond milk
- ¾ cup coconut water* (or more almond milk)
- 6 tbsp creamy almond butter
- 2 tbsp maple syrup
- ¼ tsp cinnamon
- ⅛ tsp salt
- ⅛ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract)
- ½ cup buckwheat flour
optional: oil spray or some non-dairy butter for seasoning the waffle maker**
Optional Toppings:
- powdered coconut milk for dusting***, maple syrup, raspberries or other fresh fruit or berries, ice cream, your favorite jam, etc.
Instructions
- Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
- Place all waffle ingredients, except buckwheat flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
- Pour a third of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled if need-be) waffle maker and bake for 7 minutes (until steam stops rising from the waffle maker). Carefully remove the waffle onto a plate with the help of silicone-tipped tongs (or something similar). Note: it will crisp up very slightly as it cools on the plate. Repeat twice with the remainder of the batter.
- Top with your favorite toppings and enjoy straight away.
Notes
*I used the coconut water that's left over from cans of full fat coconut milk (once the cream was separated and removed for use in other recipes). It lightens up the waffles a little, and also because the water tends to contain a touch of guar gum it helps the waffles bind a bit better. That said, the recipe works well with just all almond milk, or another plant milk, or regular coconut water, if you prefer.
**If you have a good non-stick waffle maker, or if your waffle maker is already seasoned, then you can skip the oil. Otherwise a light spray coat does the trick nicely (I used this coconut oil spray).
***For the coconut milk powder, if using, be careful that the brand you purchase is actually dairy-free because some can contain dairy in addition to coconut. I linked in the ingredients list a brand that’s vegan so you can see an example of what to look for.
Trang Le says
Can i peanut butter in place of almond butter. I never have those on hands.
Audrey says
Hey Trang. Yes you can. The flavor will be different (my preference is for almond butter), but it will work nonetheless with a creamy runny sort of peanut butter as well. Enjoy :)
Forest says
This recipe was quite the disaster for me! First, it has no rising agent, which I thought odd. I also did not have coconut water, so I used the almond milk option. The batter was not a batter. It was slightly thick milk. A waffle this did not make. It made it work by adding almost double the buckwheat + 1 teaspoon baking soda and 1/4 teaspoon baking powder.
★
Audrey says
Hi Forest, that's odd! Sorry it didn't work out for you. I never use rising agents with this recipe and they come out fine without it. Wonder what might have gone wrong..
Trang says
what can i use in place of buckwheat as my pantry tends to run low on buckwheat flour whenever i have craving for these waffles!
Audrey says
Hi Trang, I think these will work just fine with another flour, like oat, or even a gf all purpose baking mix. I just love the nutty/earthy buckwheat flavor though, so it's my go-to.
Denise says
Oh my goodness...these look amazing and they actually comply with my daughter's diet!! I've ordered some waffle moulds and will be trying this as soon as they arrive. Can't wait to surprise her. Thank you Audrey!! :)
Audrey says
That's awesome, Denise. I hope she enjoys them :)
Cassie Tran says
What a lovely recipe! I think another great substitute for bananas would be canned pumpkin, applesauce, sweet potato, and butternut squash!
Denise says
Thanks Cassie...I'm going to try both recipes with the potato or squash substitution and see which she prefers! :)
Audrey says
Great ideas, Cassie. I've thought of them as well, but haven't tried them out in this recipe yet. I have a feeling sweet potato would work well.