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My paleo maple banana waffles were such a hit in my house when I made them and now I can’t wait for you to try! Make a batch on the weekend and freeze for the week – just pop one in the toaster when you’re ready to eat! You can’t go wrong topping them with toasted pecans and maple syrup!
The next time you have ripe bananas, change it up from your usual bread or muffins and make these waffles!
I loosely based this recipe off my recipe for pumpkin waffles, and they turned out perfectly.
Sort of like banana bread but in waffle form, with crispy edges and soft inside.
Toasted pecans and pure maple syrup were the finishing touches, and my family couldn’t get enough!
This recipe is so easy to make, too, plus you can freeze these! Let’s get into all the details so you can try them ASAP.
What You Need to Make These Banana Waffles
large eggsoverripe bananasalmond milk, unsweetenedcoconut oil, refinedmaple sugarpure vanilla extractblanched almond flourtapioca flour or arrowrootbaking sodaaluminum free baking powdersea saltcinnamonchopped toasted pecans, to serveMaple syrup, to serve
How to Make These Paleo Banana Waffles
Preheat your waffle iron and spray well with cooking spray to avoid sticking.
In a large bowl, mash the banana and whisk with the eggs, almond milk, coconut oil, maple sugar, and vanilla.
In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and cinnamon.
Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron.
I used about 1/4-1/3 cup of batter per waffle, but use what works for your iron and preference.
Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
Serve right away with pure maple syrup and toasted pecans (or see below for how to freeze!)
How to Freeze These Waffles
If you’re prepping them ahead of time, allow them to cool completely before freezing.
Wrap them in a single layer in plastic or other freezer safe food wrap and freeze.
To cook the waffles after freezing, you can put them in a toaster oven or pop toaster.
I cook them in the toaster the same way I cook a store bought frozen waffles!
Where to Buy Maple Sugar
People ask me often where to find maple sugar because it’s typically not found in many grocery stores.
I’ve been buying this one on Amazon for years and it’s my favorite to use in all my recipes!
I hope you love these waffles as much as my family does!
Grab your ingredients and your waffle iron because it’s time for breakfast – let’s go!
Maple Pecan Banana Waffles {Paleo}
Maple Pecan Banana Waffles {Paleo}
My paleo maple pecan banana waffles were such a hit in my house when I made them and now I can’t wait for you to try! Make a batch on the weekend and freeze for the week – just pop one in the toaster when you’re ready to eat! You can’t go wrong topping them with toasted pecans and maple syrup! Prep Time: 10 minutesCook Time: 10 minutesCourse:Breakfast, BrunchCuisine:AmericanKeyword:banana, grain free, paleo, wafflesServings: 10 waffles
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Ingredients
3large eggsat room temperature2overripe medium bananasmashed3tablespoonsalmond milk3tablespoonscoconut oil refinedmelted and cooled to almost room temperature3Tablespoonsmaple sugar2teaspoonspure vanilla extract1 3/4cupblanched almond flour1/2cuptapioca flour or arrowroot1/2teaspoonbaking soda1 1/2teaspoonaluminum free baking powder1/2tspsea salt1tablespooncinnamon1/2cupchopped toasted pecansto serveMaple syrupto serve
Instructions
Preheat your waffle iron and spray well with cooking spray to avoid sticking.In a large bowl, mash the banana and whisk with the eggs, almond milk, coconut oil, maple sugar, and vanilla.In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and cinnamon.Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/4-1/3 cup of batter per waffle, but use what works for your iron and preference.Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.Serve right away with pure maple syrup and toasted pecans You can also allow them to cool completely, then freeze to serve later.To cook the waffles after freezing, you can put them in a toaster oven or pop toaster the same way you would cook a store bought frozen waffle.
Nutrition
Calories: 227kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 197mgPotassium: 181mgFiber: 3gSugar: 8gVitamin A: 89IUVitamin C: 2mgCalcium: 93mgIron: 1mg
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