I’m doggedly preparing breakfast recipes as I try to fill the breakfast/brunch cookbook I’m working on. We tried these gluten-free Belgian Waffles with cinnamon and bananas this 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
- 1/2 cup sorghum
- 3/4 cup tapioca flour
- 1 tsp xantham gum
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 4 large eggs, separated
- 2 cups whole milk
- 1/2 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.