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 :)
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.Print
Fluffy soft vegan & gluten-free waffles, made with no added oils or refined sugars, and no bananas (by special request)!
- 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**
- powdered coconut milk for dusting***, maple syrup, raspberries or other fresh fruit or berries, ice cream, your favorite jam, etc.
- 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.
*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.
Disclaimer: this recipe contains affiliate links to coconut water, creamy almond butter, maple syrup, cinnamon, salt, buckwheat flour, powdered coconut milk, a power blender, silicone-tipped tongs, coconut oil spray, raw ground vanilla bean, pure vanilla extract.