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Fluffy and delicious grain-free vegan banana waffles are fast and fabulous! They are oil-free, gluten-free and made with a combination of almond flour and chickpea flour.

Banana Bread Waffles

I like the idea of banana bread that can be made–start to finish–in under 10 minutes.

Even better: making the idea a reality!

On addition, how about banana bread where every serving has the crispy, toasty edges of my favorite parts of the loaf (the end pieces). And said serving is drizzled with maple syrup.

If all of the above appeals to you as well, dust off your waffle maker and make a batch of my Grain-Free Vegan Banana Waffles asap!

Waffle Iron to the Rescue

I’ll admit, this recipe has a backstory: my oven is dead. As in, “Mom, did you know the oven is on fire?” (no, I didn’t) dead.

The heating element in the oven passed away in a ball of smoke, fire and fury, and it will be two weeks before the new one arrives. I won’t miss the cracked glass cooktop, or the two defunct elements, but it has nevertheless been a fine kitchen companion, suffering through the highs and lows of my culinary experiments. RIP.

In the meantime, I am re-exploring my small appliance collection. Who knows, I may even work up the courage to take the Instapot out of its box for an inaugural run. Maybe. Until then, I’m sticking with the familiar: my waffle iron.

So how about it, friends; if you’re craving some banana bread, too, I’ve got a recipe that will please us all.

Ingredients for Grain-Free Vegan Banana Waffles

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Here’s what you will need:

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The fat in this recipe comes from almond flour (almond meal will work, too) and flaxseed meal. The type of milk you choose may add some fat, as well. Together, the result is moist fluffy waffles without added oil. Yay!

The addition of chickpea flour is what makes the recipe work, and I mean that literally. I tried tapioca starch, coconut flour, and a combination of coconut flour and tapioca starch. In each trial, the batter looked great…until it was added to the waffle maker. As soon as the lid dropped, the batter gushed and glopped out of the sides with alien ferocity.

Chickpea flour brought the recipe back to earth. Together with the other ingredients, it also led to an especially easy recipe.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Waffle Iron

Preheat your waffle iron so that it is ready to go as soon as you finish making the batter. I set my waffle iron to medium-high.

Step Two: Whisk the Wet Ingredients

Begin by whisking the bananas (use really ripe ones; the banana mash should be very wet) with the maple syrup, milk and flaxseed meal. You can also add a bit of vanilla extract, if you so choose.

Step Three: Add the Dry Ingredients

You’re almost done. Add the remaining ingredients (chickpea flour, almond flour, baking soda, cinnamon, and salt) to the bowl and stir until blended and smooth. The batter will be smooth and fairly thick.

Step Four: Add Batter to Preheated Waffle Iron

Drop the waffle batter (about 1/2 cup) into a preheated waffle iron. Oh! I almost forgot: be sure to lightly spritz or oil the iron plates. My maker claims to be nonstick, but it still needs some greasing to prevent waffle havoc. I’m guessing yours is the same.

As mentioned above, I usually set my waffle iron to medium-high, but after my first few waffles, I turned it down. The sugar from the bananas and maple syrup makes the waffles brown quickly. Setting the heat closer to medium produces dark golden brown waffles without over-browning. If your first waffle is too brown, turn down the heat even more.

Step Five: Repeat with Remaining Batter

That’s it! Keep cranking out waffles until you’ve used up all of your batter.

So, I think you know all about  eating waffles the traditional way. Syrup. Fork. Maybe some fruit.

But, getting back to the beginning of this post, you can also treat your newly made waffles as banana bread for snacking, dessert, or breakfast on the go! Cool the waffles on a wire rack and then store in an airtight container for future gnoshing.

Then grab a “slice” anytime! Don’t forget about waffle sandwich possibilities (peanut butter, jam, hazelnut spread…) for instant breakfasts or mini meals!

Happy Waffling!

almond flour banana bread waffles

Grain-Free Vegan Banana Waffles {Oil-Free}

Yield: 6 large waffles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Fluffy and delicious grain-free vegan banana waffles are fast and fabulous! They are oil-free, gluten-free and made with a combination of almond flour and chickpea flour.

Ingredients

  • 3/4 cup (180 mL) mashed, very ripe bananas
  • 3 tablespoons pure maple syrup (see notes for options)
  • 1/2 cup (120 mL) nondairy milk
  • 3 tablespoons (21 g) flaxseed meal
  • Optional: 1 teaspoon vanilla extract
  • 1 cup (120 g) chickpea flour
  • 2/3 cup (68 g) almond flour or almond meal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat your waffle iron to medium/ medium.
  2. In a medium-large bowl, whisk the bananas, syrup, milk, flaxseed meal, and (optional) vanilla until blended and smooth.
  3. Add the remaining ingredients to the bowl and stir or whisk until completley blended.
  4. Lightly spray or grease the plates of the waffle iron. Add 1/2 cup (120 mL) batter to the center of the waffle iron and cook according the manufacturer's directions.
  5. Serve warm with your favorite toppings. Alternatively, cool completely on a wire rack, divide into quarters, and enjoy as banana bread snacks!

Notes

Maple Syrup Options: An equal amount of agave nectar (or honey, if you are not strictly vegan) can be used in place of the maple syrup. Alternatively, use 3 tablespoons coconut sugar or brown sugar + 1 tablespoon water in place of the maple syrup.

Nutrition Information
Yield 12 Serving Size 1/2 waffle
Amount Per Serving Calories 99Total Fat 4.3gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 136.2mgCarbohydrates 12.9gFiber 2.4gSugar 5.8gProtein 3.6g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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7 Comments

  1. Definitely adding this to our family rotation!! Like the other comments, my batter was thick (perhaps because I used chickpea flour and cassava). I added more oat milk to thin a bit. My 8-yr old suggested we add raisins! Delicious!!

  2. Camilla another hit!! Made these for breakfast this morning ? They are now on my breakfast rotation list! So easy and so yummy ?

  3. Hi! I just made these and the flavour is amazing. My husband said “they taste just like banana bread”. 🙂 I had a few questions about the recipe…the batter was super thick so I ended up adding an extra 1/4 cup of milk. What is the consistency supposed to be like? My bananas were super ripe, so I’m thinking that part was ok. Also, mine darkened really quickly (they don’t look as pretty as yours). Any thoughts? I’m wondering if maybe them as pancakes might work better for me. Have you tried that? Thanks so much!