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almond butter millet waffles made with a gluten-free vegan and oil-free recipe

Millet Almond Butter Waffles


  • Author: Audrey @ Unconventional Baker
  • 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

Description

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.


Ingredients

Waffles:

  • 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*

Optional Toppings:


Instructions

  1. Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
  2. 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.
  3. 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.
  4. Top with your favorite toppings and enjoy!

Notes

*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 tsp 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.

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