Perfectly crispy on the outside, fluffy on the inside, these waffles have been a real treat to enjoy. Especially topped with generous scoops of homemade coconut whipped cream -- delicious!
For Christmas this year I got an unexpected gift of a simple waffle maker. I'll admit I've been resisting getting one myself for many years because, well, my cabinets are already full of all kinds of baking gadgets and contraptions. But I wasn't unhappy to receive this present either if I'm honest, because the ability to enjoy homemade fresh, warm, and scrumptious waffles is certainly not something to be underestimated! :)
These have been my favorite waffles to make so far. They're super quick, I usually have all these ingredients (except millet) on hand anyhow, and I absolutely loved how crispy the edges of the waffles get. Millet flour was something I had in my pantry from another baking project, and strangely enough I fell in love with it in this recipe. Somehow it works just perfectly here and it's even better when you don't have to resort to a thousand gluten-free flours, starches, and binders to make a decent waffle -- millet does the job so well.
For the almond butter, I recommend going with a very creamy variety. I think I actually used a raw almond butter for the particular batch that I photographed. Whatever you use, it should definitely be smooth and creamy though -- i.e. not the end of the jar solids...
For the toppings, one of my favorites is to sprinkle the waffles with coconut milk powder, use a liberal amount of maple syrup, and a scoop of homemade coconut whipped cream. I included some loose directions for this in the recipe notes. Ice cream works well too, though, as an alternative. If you're looking for some to try out with these, I can recommend some of my favorites from the blog:
A chocolate topping, or some fresh fruit, jam, or more nut butter always work great too, of course :)
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.Print
Millet Almond Butter Waffles
These delicious -- crispy on the outside, fluffy on the inside -- waffles come together in a snap and only take a handful of ingredients to make. This recipe is vegan, gluten-free, refined sugar-free, and can be made with no added oils.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 large waffles (or 8 quarters)
- Category: Breakfast
- Method: Baked
- Cuisine: Dessert
- ½ cup unsweetened vanilla almond milk (or another plant milk)
- 1 small ripe peeled banana (about 155 gr before peeling)
- 4 tbsp creamy almond butter
- 1 tbsp maple syrup
- ⅛ tsp salt
- ½ cup millet flour
optional: oil spray or some non-dairy butter for seasoning the waffle maker*
- 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 millet flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
- Pour half of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled) waffle maker and bake for 5 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 as slightly as it cools on the plate. Repeat with the remainder of the batter.
- Top with your favorite toppings and enjoy!
*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.
***For the coconut whipped cream, I just made a tiny portion here by whipping up the white solids from a small can of full fat coconut milk that's been chilled overnight. (I used this one from Thai Kitchen) and a 1 teaspoon of maple syrup. Can also use a ready-made commercial variety, or use other toppings like jam, a chocolate spread, fresh berries, ice cream, etc.