wfpb gluten free banana chocolate waffles

On sunday mornings, I often feel myself craving a more indulgent breakfast. Such as pancakes or some delicious waffles. These wfpb gluten free banana chocolate waffles fulfill that craving perfectly. They are sweet and filling.

Most importantly, they are are a super healthy, whole food plant based recipe that uses no oil ( except for the extra virgin coconut oil to grease the waffle iron). The waffles are gluten free and are made out of a mix of brown rice flour and buckwheat flour. To sweeten the waffles, a ripe banana and a bit of xilitol is used. You can also use maple syrup.

I ate the waffles drizzled with a healthy homemade blueberry syrup. I made it from frozen blueberries, a few dates, xylitol + stevia , chia seeds and water. I blended it until completely smooth. The chia seeds blended thicken the mixture, without the gritty texture. On the side note, I love to blend my chia puddings as well. It makes it more velvety and pudding-like in my opinion.

This recipe makes 6 decent and filling waffles so it is enough to serve 3 people with a moderate appetite, or 2 hungry persons 😉

Have a nice morning and enjoy!

(I used a recipe from the cookbook : Natural Sweets, by Eileen Pesarini , a German-Italian author. I adapted the recipe a little bit to my own preference.)

Recipe tips:

• Maybe this is a no brainer, but just in case: If you want to heat the waffles again, just use the waffle iron to reheat them slightly.
• These waffles would also taste amazing with a simple wfpb chocolate syrup: just blend 1/2 cup of soaked dates with a bit of the soaking water, 2 tablespoons of (raw) cacao powder and a pinch of salt and blend into a smooth syrupy consistency.

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What do you need to make these wfpb gluten free banana chocolate waffles?

• 100 grams brown rice flour
• 40 grams buckwheat flour
• 2 tablespoons xilitol or maple syrup
• 1 ripe banana
• 220 ml. plant-based milk
• 2 tablespoons cacao powder
• 4 teaspoons nut butter of choice ( I used chai spiced brown almond butter)
• a bit of extra virgin coconut oil, just for greasing

To make the blueberry syrup:

• 200 grams frozen or fresh blueberries (about 1,5 cup)
• 1 tbsp chia seeds
• 3 deglet nour dates
• 2 tablespoons xilitol or stevia ( or more dates)
• 1 teaspoon cinnamon
• splash of water to help blend the mixture

How to make this recipe?

1. Add the dry ingredients to a bowl : the brown rice flour, buckwheat flour, cacao powder and xilitol if using. Set aside.
2. Next, add the wet ingredients to a blender: the plant milk, banana and nut butter ( or the maple syrup if you chose to use that instead of xilitol) and blend until smooth.
3. Add the wet ingredients to the dry and mix well. Let the batter rest for 10 minutes and prepare the waffle iron in the meantime and the syrup in the meantime.
4. To make the syrup: add all ingredients to a blender and blend until smooth. Keep it in a clean jar.
5. When the waffle iron is heated, grease the plates before adding the batter.
6. Bake the waffles for about 5-7 minutes each ( depends on your waffle iron, so keep checking them to see if they’re done to your own liking).
7. Serve the waffles warm with the blueberry syrup and maybe some powdered xilitol/erythitol.