We’re still wildly enthusiastic about our new waffle maker, and have recently devised a new recipe for vegan, gluten-free banana hazelnut waffles! The sweet banana flavor is a perfect complement to the robust, crunchy hazelnuts.
This breakfast is great anytime, but especially on a Sunday morning with a cup of your favorite coffee and/or glass of fresh juice. Our recipe would also work well for pancakes, so if you don’t own a waffle maker, you don’t need to miss out!
Vegan, Gluten-Free Banana-Hazelnut Waffles
1 large, very ripe, mashed banana
1 3/4 cups plant milk (we used almond, with delightful results)
1/2 cup melted coconut oil
1 tablespoon maple syrup
2 cups gluten-free flour
4 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup chopped hazelnuts (you can also use walnuts or pecans)
non-stick cooking oil spray (please use the organic variety)
fresh, sliced fruit or berries
vegan butter or margarine
vegan whipped cream
peanut or almond butter
Preheat your waffle iron.
Mash the banana in a large mixing bowl, then stir in the plant milk, coconut oil, and maple syrup. Beat the mixture until it is creamy.
Add the flour, baking powder, and sea salt. Continue stirring, then add the hazelnuts. Make sure you get all the lumps out of the batter. It should achieve a smooth consistency.
Lightly spray the interior of the waffle iron with the non-stick oil. Pour about 2/3 cup of batter into the center and close the lid. Cook for a couple of minutes, making sure not to burn your creation. You can check once or twice just to make sure.
Scoop your finished delicacy out of its receptacle and place it on your plate. It may stick to the waffle iron a bit, due to the addition of banana. Prod the waffle gently with a fork until it breaks free.
Make as many waffles as necessary until your batter is completely gone. You can keep finished waffles in a warm oven while you’re making new ones, if you want to serve them all at the same time.
This recipe makes 4-5 servings. You can garnish them in all sorts of creative ways — with maple syrup and vegan butter or margarine, fresh sliced fruit or berries, peanut or almond butter, vegan whipped cream, etc.
If you don’t use all of the batter, just cover it in a secure container and refrigerate, then make some more yummy waffles tomorrow. You will look forward to your next breakfast with dizzy anticipation!
We’re really happy with this sweet, succulent, and surprisingly protein-rich breakfast, and hope you enjoy it as much as we do. Bon Appetit!
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