Coconut Banana Waffles

Waffles, waffles, waffles!


I know, I posted a recipe for protein waffles a few weeks ago. You can find the recipe here.
This morning I wanted to make those waffles again, but I was out of chickpea flour, so had to do some substituting. It ended up turning out really well, so I thought, why not have as many waffle options as possible? More waffles = more happiness 😉


In place of the chickpea flour I used coconut flour, which yields quite a different texture in the batter.  It’s a bit scary at first watching your batter dry out and thicken so much, but bear with it; the waffles have an amazing texture in the end! They are quite dense, so if you’re looking for a light, fluffy waffle, I’d recommend trying out the recipe I posted above.

Coconut flour is very filling, so these waffles will keep you going all day. They’re high in fiber and protein, and are a great gluten-free option. Buckwheat flour is gluten-free, but if you’re celiac make sure you look for a certified gluten-free brand. I have been obsessed with this flour lately. It has a great, hearty flavour and sticks together well in recipes.  This particular one I found is actually an organic, sprouted flour. Sprouted flour = more easily digestible, which I’m all for.

Happy breakfast making!

Coconut Banana Waffles
Yields 8
Coconut and buckwheat waffles with slices of bananas for extra sweetness.
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Total Time
30 min
Total Time
30 min
  1. 1 cup buckwheat flour
  2. 1/2 cup almond flour
  3. 1/2 cup coconut flour
  4. 3 tbsp ground flax
  5. 3 tbsp xylitol (or coconut palm sugar)
  6. 1 tsp salt
  7. 1 tbsp cinnamon
  8. 2 tsp baking powder
  9. 2 tsp baking soda
  10. 1 tsp lemon juice
  11. 1/4 cup melted coconut oil
  12. 2 eggs
  13. 2 cups unsweetened, non-dairy milk (I used almond)
  14. 1-2 ripe bananas, sliced thinly
  1. Heat up waffle iron
  2. Whisk all dry ingredients in a large bowl until well combined
  3. Add almond milk and mix until the mixture starts to dry up. This is because the coconut flour soaks up a lot of liquid
  4. Add eggs, lemon juice and eggs and whisk until well combined
  5. Stir in banana slices with a spoon
  6. Using coconut oil or butter if you're okay with a bit of dairy, grease the waffle iron well
  7. Scoop a 1/4 of a cup of batter onto each waffle section and spread with a spoon until the whole section is covered
  8. Cook for 3-5 minutes, until the waffles are slightly crispy on the outside
  9. Serve with maple syrup or coconut butter and enjoy warm
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