Last year I went through a 6 month waffle binge. I ate one for breakfast every.single.day. Made them for friends. Talked about them. Binge.
Then I had had enough. Back to eggs it was. No more waffle talk, and life was back to normal.
But last week I dearly missed my grain free breakfast. After all, we can agree that waffles are much more fun than eggs. This is my go-to grain free waffle that turns out perfect every time. It is completely versatile too… add in fruit, chocolate, sprinkles… mmmm.
I usually top with a runny egg or a touch of maple syrup.
Grain Free Waffle
- 1 small or 3/4 large Ripe banana
- 2 eggs
- 2 Tbsp Coconut Flour
- 2 Tbsp Water or Almond Milk
- Pinch of Salt, Cinnamon, Nutmeg, Ginger and Vanilla Extract
- 1/4 tsp baking soda
Heat up your waffle iron and coat with coconut oil, olive oil spray, or other fat to prevent sticking.
In a bowl mash the banana with a fork until a smooth consistency is formed. Crack in the eggs and whisk until combined. Add in coconut flour and liquid, mix well. Add in spices, vanilla, and baking soda and continue to mix just until combined.
Pour batter into the center of the waffle iron. Depending on the size of your waffle iron this can make 1 or 2 smaller waffles. Cook according to the directions of your iron, but roughly 3-5 minutes. Remove and top with a sunny side up egg for a healthy topping.