Banana and Pumpkin Waffle
A gluten free and dairy free waffle recipe that relies on whole natural ingredients to make a nutritious and low-calorie waffle.
Equipment
- waffle iron
Ingredients
- 1 large banana mashed
- ¼ cup pumpkin puree
- 2 large eggs
- ¼ cup almond butter I recommend 365 Everyday Value Whole Foods Almond Butter, but any pure almond butter brand will work
- ¼ cup almond flour
- 1 TBSP tapioca flour (optional - adds crispness to the edges)
- 1/2 tsp corn-free baking powder homemade (see notes)*
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- pinch of salt
- 1 TBSP cinnamon or use a spice blend, like chai spice or the traditional pumpkin spice
Instructions
- Preheat the waffle iron.
- Combine the banana, pumpkin puree, eggs, and almond butter and mix well using a food processor or blender (a hand mixer will also work in a pinch but you'll get a more emulsified mix with the other options).1 large banana, ¼ cup pumpkin puree, 2 large eggs, ¼ cup almond butter
- Once smooth, add almond flour, tapioca flour (if using), baking soda, baking powder, vanilla extract, cinnamon, and salt. Blend well until mixed.¼ cup almond flour, 1 TBSP tapioca flour, 1/2 tsp corn-free baking powder, 1/2 tsp baking soda, 1/2 tsp vanilla extract, pinch of salt, 1 TBSP cinnamon
- Lightly brush the waffle iron with oil. Pour the batter into the waffle iron and spread evenly, leaving room on the edges for the batter to rise and spread. Cook the waffle following the manufacturer's directions for your waffle maker.
- Serve and enjoy!
Notes
*I haven't found a good store-option for corn-free baking powder. It's very easy to make your own though (only 3 ingredients!). Please check out my corn-free baking powder recipe for exact measurements.
Waffles are fairly sweet on their own due to the ripe bananas, but if you want to add something on top, I recommend fresh berries or other fruit!