The First Mess // healthy vegan recipes for every season »

Masthead header

banana coconut waffles + a one trick pony


I would love for you guys to think that I churn out some pretty fabulous meals with just a sharp knife, some pots and pans, wooden spoons, a heat source and a baking sheet here and there. Doing more with less. Staying rustic and true to tradition, exercising and improving abilities over time, really working for the meal etc. I would say a majority of our food goes down in that sort of way. Treating ingredients simply often yields the most wonderful possible result. Minimal fuss and good seasoning = delicious eats. I do enjoy problem solving and contemplation, but when I get a bunch of fresh radishes I’d rather act out of instinct so as to enjoy immediate gratification. Buttered bread, the radishes thickly sliced, coarse salt all on top. Sit back and aaah. Didn’t really have to think about it, minimal dishes to wash up, happy days for sure.

Having said all of that, I own a few single-use/make-complex kitchen wares: a dehydrator, 2+ HP blender, food processor, rice cooker, immersion blender, mandolin slicer, cherry pitter, ice cream maker and most importantly, a waffle iron. A good chunk of these were gifts, but I do use them, and with great joy and gratitude I will add. Modern conveniences are well… convenient and can ramp up the game of any home cook at any level. Instead of using a mortar and pestle for hours, one can make a large batch of pesto in minutes by dumping everything in a food processor, instantly improving a bowl of pasta, a crust of bread, a salad dressing, a plate of roasted veggies etc. Similarly, instead of making pancakes (which almost any home cook can do), one can slap a similar batter into a waffle iron and whoa. Deluxe breakfast at home is ours at last and you don’t even have to flip them over.

That brings me to today’s recipe.  There’s so much coconut in these and with the sweet maple syrup in the batter, it really reminded me of a macaroon, with the crisp chewiness and everything. The almond meal really helps with that crisp exterior… just so surprisingly good. And while these waffles are super delicious, vegan, gluten free, wholesome etc, they were actually quite challenging to develop. I will say that making them isn’t a total cake walk. While a waffle iron is a very cool, modern convenience, some of the most crushing defeats I’ve had in the kitchen were at the hands (irons?) of this thing. The anticipation is just so great, you only use this appliance for one delicious purpose, the whole thing is shrouded in mystery, then you open it up and the batter is sticking everywhere, separating, the machine doesn’t stop beeping, the steam! smell of burning and on and on. Once I figured out that I had to use exactly a 1/2 cup of batter and grease the irons every time, it was all good. Deluxe brunch heaven was here for the day, I wiped off the machine, lovingly wrapped it up and put it away for another couple months.


banana coconut waffles (or pancakes)
serves: makes 6 waffles
notes: As stated above, the precise 1/2 cup measure of batter and in-between iron greasing is very important here. When lifting the finished waffles out of the machine, be gentle. A simple fork helps quite a bit with this. Also, I think you could work these as pancakes without any adjustments.

2 tbsp ground chia or flax seeds
1 large banana, mashed well
1 1/4 cups non dairy milk
1/4 cup melted extra virgin coconut oil + more for greasing
2 tbsp maple syrup + more for serving
1 tsp vanilla extract
1 cup almond meal/flour
1 cup gluten free oat flour (grind gluten free rolled oats in a food processor/coffee grinder)
1/4 cup sweet sorghum flour (rice flour or a GF blend would work too)
1 tbsp baking powder
1/2 tbsp arrowroot powder
1 tsp ground cinnamon
1/2 cup shredded, unsweetened coconut
pinch of salt

Plug in your waffle iron and preheat to desired doneness setting. I like these more on the dark side. Line a baking sheet with parchment and preheat your oven to 225 degrees F (to keep waffles warm as they finish).

Whisk together the ground chia/flax, mashed banana, non dairy milk, oil, maple syrup and vanilla extract in a medium bowl until thoroughly combined. Set aside.

In a large bowl, combine the almond meal, oat flour, sorghum flour, baking powder, arrowroot, cinnamon, coconut and salt. Stir together until thoroughly mixed together.

Give the banana mixture a stir before adding it to the flour mixture. Fold it into the flour until you have a homogenous stiff batter-like mixture.

Open up the waffle iron and grease the irons lightly with coconut oil. I usually just dip a wadded up paper towel into the oil and rub it onto the irons quickly. Pour a 1/2 cup of batter into the middle of the bottom iron. Don’t spread it out. Close the lid on top and wait. All waffle irons differ on cooking times. Mine took about 4 minutes each.

Remove the  waffle carefully and place it onto the parchment lined sheet. Place sheet into the preheated oven to keep warm. Grease the iron again and repeat until all batter is used. Enjoy with maple syrup, more shredded coconut, fruit etc.

everything cookies + sweetness

The sun just shines on and on. I always have to remember that. We’ve been having unseasonably warm and pleasantView full post »

banana zucchini bread + whole grain flour

Another breakfast treat! Clearly I’m living the good life. I’ve been getting into autumnal baking modeView full post »

hot cocoa pancakes + valentine’s day

Healthy chocolate pancakes friends. I know, I can’t believe it either, but let’s talk about the events atView full post »

pin it subscribe tweet this post share on facebook email to a friend
Caitlin29/03/2012 - 12:50 pm

these waffles look DELICIOUS! and healthy AND gluten-free! now i just need a waffle iron… ;)

Katrina @ Warm Vanilla Sugar29/03/2012 - 1:21 pm

What a fabulous idea! I could eat this any time of day.

la domestique29/03/2012 - 1:22 pm

Waffles are such a treat, and I’m really feeling the coconut/banana flavor combination going on here.

Margarita29/03/2012 - 2:18 pm

I don’t have any fancy gadgets at all… :( so, I just have to make do. These delicious waffles will have to become pancakes. :)

Jeanine29/03/2012 - 11:41 pm

I got my waffle iron about 5 years ago and used it exactly once… but this makes me want to break it out again :)

Kelsey30/03/2012 - 11:10 am

Recently Nicole at Eat This Poem mentioned how there are some things she’s come to terms with that she’ll leave to the pros. I think Waffles are one of them. What’s even worse though, is that going out to breakfast, I never can find a waffle as healthy and bangin’ as this sort. It’s a problem. When we’re neighbors and garden together and the like (wink wink) I’ll trade you a hug for waffles. :)

Carolyn Jung30/03/2012 - 12:27 pm

Oh, almond meal flour! I use that in cakes, but using it in waffles is a genius idea. I bet the texture is wonderful.

sarah01/04/2012 - 1:13 pm

These are lovely! I love the last photo especially. I recently pulled out my waffle iron – my kids had been begging me for some, and I hadn’t used it in years. They are a bit tricky, but worth it.

Nimi03/04/2012 - 1:56 pm

Saw your post this morning and couldn’t stop thinking about how good these looked until nothing would do but having these for breakfast. Needless to say that will not be the last time I make these, they are super delicious!! Thank you for the great recipe and it is much appreciated having a gluten and dairy free recipe!

Lauren04/04/2012 - 3:17 pm

I had my boyfriend make these waffles for my birthday breakfast yesterday and they were the best waffles I’ve ever had. The texture and flavor were perfect. Thanks for sharing your kitchen – I make and adore all of your recipes. :)

Kimberley06/04/2012 - 1:29 am

I am in love! Lately I’ve had quite a hankering to invest in one of these. I had no idea it would be so tricky either! I’ll definitely be back to follow your sage advice when I set out to make some.

Carrie13/04/2012 - 10:36 am

You are a braver cook than I for tackling gluten-free, vegan waffles. Inspiring.

Elisa18/04/2012 - 2:40 am

I just found your blog, and I’m feeling very out of the loop, because surely I should have come across such an amazing blog sooner? Love it.

And the waffles sound amazing! What a great flavor combination, yum.

Marae20/04/2012 - 9:24 pm

just made these for dinner–absolutely perfect! didn’t have any problems with sticking. i only had 2 tbs coconut oil left so i used peanut butter for the remaining 2 tbs and the combination with banana made them delicious even without topping. thank you!

[…] The First Mess’s Banana Coconut Waffles (or pancakes) recipe stood out for a few reasons. First, I like that it emphasizes oiling the grids between each waffle—I’ve seen a few people get turned off by vegan waffles right off the bat because they often do require more frequent oiling than non-vegan waffles. That, of course, doesn’t make the vegan waffles inferior; it’s just a simple fact. The other interesting point is the use of either ground chia or flax seeds. I’ve talked to a few runners over the years who swear by chia pancakes as a great energy source (per the discussion of chia in Born to Run), but haven’t yet tried it as a waffle binder. […]

Satheian21/09/2012 - 12:31 pm

Does anyone have advice for replacing the rolled oats and sorghum flour?
The recipe sounds amazing but I don’t eat any grains, not just gluten free.

Laura24/09/2012 - 9:57 am

Hi Satheian,

Can you consume bean-based flours? A garbanzo flour might be able to fill in for the oats and sorghum. I would sweeten up the batter a bit and add some more vanilla to cover up any possible bean-y quality. Alternatively, if you do eat eggs, Caitlyn from Roost Blog has a great recipe that also incorporates yogurt (you could use dairy or coconut or soy-based yogurt I’m guessing). Here’s the link for that: http://www.roostblog.com/roost/almond-yogurt-waffles-with-orange-honey-syrup.html

Best,
Laura

Afrina11/02/2013 - 1:21 pm

Hi !
Can the oat flour be replaced by buckwheat flour ? Also I have brown rice flour so would that work as the rice flour ? Thanks !

Laura Wright11/02/2013 - 2:31 pm

Hi Afrina! I think the brown rice flour might be a better substitute. Buckwheat’s flavour might be too strong for this combo. Hope that helps :)
-L

Marywithgarden12/04/2013 - 2:45 pm

Thank you, thank you, thank you for the hours I know you spent on developing this recipe! I have tried and failed at gluten-free waffles over and over. I was in a holding pattern between looking for another recipe to try and suffer possibly another defeat or giving up entirely. Your comments about the difficultly you experienced convinces me to give this a try.

marywithgarden13/04/2013 - 12:19 pm

Wanted to share that I did try these today. I have a Belgian waffle maker which I realized offers another level of challenge to gluten-free waffles.

However, with this recipe I had success! Here are some additional tips that I learned. Cook in the center of the waffle iron and take out as soon as the waffle iron tells you that the waffle is done. Overcooking the waffle made it very hard to remove from the iron. I used a bamboo chopstick to release the waffle as well as a fork.

Couldn’t be happier with the result! Thanks again for sharing.

Laura Wright13/04/2013 - 2:42 pm

So glad they turned out! Thanks for your excellent tips too :)

Tammy Palmer06/05/2013 - 4:09 pm

I made these w/ the chia instead of flax and the flavor is great – but I had a super hard time with them sticking to the waffle iron… I only have a Belgian iron so maybe that was it :( But the pieces I ripped off the iron were super yummy haha. I tried 3 times and then made pancakes. I would love to try them again with a regular iron and see if that works. Thanks for the recipe.

[…] a weekday are rough, even for me. Lots of gluten-free ingredients I didn’t want to mess up in this recipe. So I substituted regular all-purpose flour which probably wasn’t the best idea. They were […]

[…] and finally made it to my table (adapted to be gluten-free of course). Also on the table were these banana coconut waffles from The First […]

swava pearl28/02/2014 - 6:27 pm

Could I make the batter the day before and refrigerate it until the next morning or is it best to whip together just before cooking?

Laura Wright02/03/2014 - 1:35 pm

Hi Swava,
I’ve never made the batter for these in advance, but I don’t see how that would be a problem. The batter might thicken up a bit in the fridge overnight, so a little thinning out with almond/coconut milk wouldn’t hurt the next morning. Let me know how it goes if you try it.
-L

Satpreet K.28/05/2014 - 2:38 am

Oh my gosh.

As a former passionate lover of breakfast foods who found out a year ago that I am severely allergic to gluten, I had basically given up on finding a good, relatively healthy pancake recipe.

When I made these tonight, I didn’t even have very high hopes. Not only was this a waffle recipe, but with no eggs, gluten, or dairy, and chock full of good fats and calories, I thought there was no chance they would turn out well.

But I was absolutely wrong. These are delicious. Just sweet enough, hearty, filling, and with a great texture. I always say that the sign of a good pancake (or waffle) is the fact that you don’t need any maple syrup on top, and this was totally the case with these. Not a drop of additional syrup, and they were delicious.

Thank you so, so much for developing and sharing this recipe. I have enough battle leftover for breakfast tomorrow, and I am super psyched.

TO ANYONE MAKING THESE AS PANCAKES:
They pretty much just fall apart and don’t flip well, but you end up not caring, because they’re so damn good. So… pancake mush all the way!

Jo Busck03/07/2014 - 6:25 am

Hi, so excited as I’m asking for a waffle iron for my birthday. Do you have any recommendations please? I’ve never used one before. Thankyou! Jo x

Laura Wright03/07/2014 - 8:04 am

Hi Jo, I have a basic model from Cuisinart that I’ve had for years. It’s never let me down :)
-L

Jo Busck04/07/2014 - 11:27 am

Thanks Laura. I’ll check them out. Cheers, Jo :)

Luisa05/11/2014 - 7:26 pm

These waffles were absolutely delicious. They were wonderfully crisp on the outside and not too wet on the inside, but every time I lifted the waffle maker top, no matter how well I oiled it, they almost always split in half! Not sure if it’s because the banana was quite big. Regardless of how they looks, they really were delicious and will be making them again! I never even told my family they were gluten-free and they loved them as well!

Laura Wright10/11/2014 - 8:51 am

Hi Luisa, Thanks for this comment. I’m sorry the waffles stuck and didn’t turn out as great! It’s taken years of using my own waffle iron to get it to that highly seasoned point where nothing sticks, but I understand your frustration. Another reader who made this suggested cooking the batter only in the center of the waffle iron and to cook them lightly for easier removal. I hope this helps!
-L

Your email is never published or shared. Required fields are marked *

*

*