I’m doggedly preparing breakfast recipes as I try to fill the breakfast/brunch cookbook I’m working on. We tried these gluten free Cinnamon Banana Belgian Waffles past weekend with great success.
I adapted the recipe from a few I found online. The combination of cinnamon and banana is absolutely delightful and makes the house smell wonderful. These are a bit labor intensive so you’ll probably want to save them for a special occasion. They’d be perfect for a company breakfast.
You can add chopped bananas to the batter if you want a stronger banana flavor, but I knew my kids would balk at chunks of bananas in their waffles so I left those out. My husband proclaimed these gluten-free waffles as good as regular waffles so I consider that a win!
- 1 cup brown rice flour
- ½ cup sorghum
- ¾ cup tapioca flour
- 1 tsp xantham gum
- 2 tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 4 large eggs, separated
- 2 cups whole milk
- ½ cup ripe mashed banana
- 2 TBSP packed brown sugar
- 1 tsp vanilla extract
- Preheat a Belgian waffle iron.
- In a large bowl, whisk together the egg yolks, milk, banana, brown sugar and vanilla extract.
- In a small bowl, combine the flours, xanthan gum, baking powder, cinnamon, nutmeg and salt.
- Add the liquid ingredients to the dry ingredients and stir until just mixed.
- Beat the egg whites until you get soft peaks; carefully fold them into the batter.
- Grease the waffle iron thoroughly with butter; cook the waffles according to package directions. Serve with butter, sliced bananas and real maple syrup.
For more recipes, see my recipe index. For more delicious real food recipes, check out Real Food Wednesday at Kelly the Kitchen Kop.
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