Sunflower Butter and Banana Waffles


Sunflower Butter and Banana Waffles
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Servings
6 Waffles (7 inches round)
Servings
6 Waffles (7 inches round)
Sunflower Butter and Banana Waffles
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6 Waffles (7 inches round)
Servings
6 Waffles (7 inches round)
Ingredients
  • 2 cups (475 mL) gluten-free flour blend, such as King Arthur GF multi-purpose
  • 1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
  • 1 tbsp baking powder
  • 1 tbsp brown sugar, firmly packed
  • 1 tsp salt
  • 1/2 cup (120 mL) mashed ripe bananas (about 1 banana)
  • 4 tbsp dairy-free, soy-free margarine, such as Earth Balance, melted and cooled to room temperature
  • 2/3 cup (160 mL) sunflower seed spread, such as Sunbutter
  • 1 3/4 cups (425 mL) rice milk (see Recipe Notes)
  • 3 medium bananas, ripe
  • maple syrup
Servings: Waffles (7 inches round)
Units:
Instructions
  1. Preheat waffle iron.
  2. In a medium bowl, whisk together flour, xanthan gum, baking powder, sugar and salt. Set aside.
  3. In another mixing bowl, add mashed banana, melted margarine, sunflower seed spread, and rice milk. Mix until combined, about 1 minute.
  4. Pour wet mixture into dry ingredients, stirring until just combined. Batter should be slightly lumpy and thick.
  5. Using a paper towel, brush waffle iron grids with oil or melted safe margarine. For each waffle, pour 2/3 to 1 cup of batter onto waffle iron, depending on size of waffle iron. Close lid and cook until waffle is crisp and browned, about 4 to 5 minutes.
  6. Remove to a plate and slice a half banana on waffle. Serve immediately with maple syrup.
Recipe Notes

*Use the alternative milk of your choice, except hemp milk, which makes the batter too thick.

* If egg allergy is not an issue, 2 eggs can be substituted for the mashed banana.

* If not avoiding dairy, unsalted butter can be substituted for the margarine.

* Freezing waffles: wrap well when cool and store in freezer for up to 2 months.

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