Oil-Free Banana-Coconut Waffles
These are incredibly delectable banana-coconut waffles that are not only filling, but also delicious and oil-free! The banana serves as a hearty, naturally sweet binder, while strands of shredded coconut give the waffles an unctuous texture on the side. Truly a wonderful breakfast when served on a sunny morning with additional sliced bananas on top and maple syrup.
Equipment
- Blender
- Waffle Maker
- Non-Stick Cooking Spray (If Needed)
Ingredients
- 1 ½ cups whole-wheat flour, or gluten-free flour mix
- 1 cup shredded coconut, unsweetened
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups soy milk, or your favorite plant-based milk
- 2 bananas, ripe
- 1 tablespoon ground flaxseed
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Garnish
- Bananas, sliced
- Vegan butter, optional
- Additional maple syrup, optional
Instructions
- In a large mixing bowl, combine the flour, shredded coconut, baking powder, salt and cinnamon together.
- In a blender, combine the soy milk, banana, ground flaxseed and maple syrup and vanilla together, and then blend until smooth.
- Pour the blended ingredients with the dry ingredients, and mix just until everything is combined and no flour is left. Allow this to sit for about 5 minutes. In the meanwhile, preheat the waffle maker.
- Take about ¾ - 1 cup of batter and pour it directly in the center of the waffle iron. If necessary, grease the waffle iron lightly with cooking spray to prevent sticking. My waffles took about 2 - 3 minutes on a high setting, but yours may be a little different.
- Remove the waffle from the waffle iron, and serve with fresh bananas, maple syrup, and - if you'd like - vegan butter.
Nutrition
Serving 1 waffle Calories 726 kcal Carbohydrates 81.6 g Protein 13.3 g Fat 43.3 g Saturated Fat 36.5 g Sodium 655 mg Potassium 897 mg Fiber 12.6 g Sugar 21.3 g Calcium 260 mg Iron 11 mg
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