These waffles have the perfect texture! The best texture I’ve had in a baked good while being on the Autoimmune Protocol. The taste is not at all like a glutenous waffle, to be honest. BUT they are tasty – especially with coconut oil and maple syrup or coconut cream on top.
I have experimented a little bit to try and make them into pumpkin spice waffles, but haven’t perfected that yet. Open to suggestions. 😉
- 1 C banana flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/3 C coconut oil
- 1/3 C water
- 2 gelatin eggs (1/2 C water, 2 T gelatin powder)
First, prepare the 2 gelatin eggs. Beating until frothy.
Add all remaining ingredients to medium bowl or high-powered blender. Blend/mix well. Add prepared gelatin eggs and blend/mix just until mixed.
You may want to grease your waffle iron! These seem to take a bit longer than a standard waffle to cook, as well. You’ll know they’re ready when you try to lift the lid and there is little to no resistance (if there is a lot of resistance – STOP! you will tear your waffle).
Makes about 2 standard round waffles.
See that perfect texture?! They are crispy and delightful in my mouth!