GLUTEN Free Banana Coconut Waffles

GLUTEN Free Banana Coconut Waffles

• 2 large eggs

• 1 large ripe banana, mashed well

• 1 1/4 cups milk of choice

• 1/4 cup extra virgin coconut oil, melted

• 2 TB maple syrup

• 1 tsp vanilla extract

• 1 cup almond flour

• 1 cup gluten free oat flour (grind gluten free rolled oats in a food processor/coffee grinder)

• 1/4 cup sweet rice, buckwheat or other GF flour

• 1 TB baking powder

• 1 tsp ground cinnamon

• 1/2 cup unsweetened coconut flakes/shredded, ground into flour

• 1/4 tsp sea salt

Preheat waffle iron. I like to use a medium setting but if you like a little more crispness notch up the heat setting. 

In a medium bowl, whisk together the eggs, mashed banana, milk, melted coconut oil, maple syrup and vanilla extract until thoroughly combined. Set aside.

In a large bowl, whisk together the flours, baking powder, cinnamon, coconut and salt. Stir together until thoroughly mixed together.

Give the banana mixture a stir before adding it to the flour mixture. Fold it into the flour until combine.

Grease the irons lightly with coconut oil and pour a 1/2 cup of batter into the middle of the iron. Close the lid on top and wait. 

Remove the  waffle carefully with a fork and serve right away or let cool on a wire rack and reheat on the lost possible temperature in a toaster. Drizzle with maple syrup, sprinkle some coconut flakes, slice some banana (if you're into that sort of thing of course) or some fresh berries and devour.