GLUTEN-FREE BANANA PECAN WAFFLES
Ripe bananas? Mix them with Betty Crocker® Gluten Free Bisquick and create delicious homemade pancakes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
- In large bowl, stir Bisquick mix, milk, oil and egg with whisk or fork until blended. Gently fold in banana and pecans.
- Pour about 1/2 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup, bananas and pecans.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 9 g, TransFat 0 g
BANANA-PECAN OAT WAFFLES RECIPE
Easy weekend mornings or pull-from-the-freezer weekday ready? Yes please! Banana-Pecan Oat Waffles are whipped up in the blender or food processor so they come together fast. Hooray! vegan + gluten free *Be sure to read additional notes above (in the blog post) for more tips.
Provided by Traci York | Vanilla And Bean
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 150F (66C) and place a sheet pan in the oven.
- A. For the Blender (I use VitaMix): To the blender container add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor: To the work bowl add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Whirl for 3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.
- Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 6-7 minutes to bake. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.
- Serve with your favorite toppings. Blueberry compote, pumpkin butter or stewed apples are quite nice.
- To Store:
- To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.
Nutrition Facts : Calories 290 kcal, Carbohydrate 36 g, Protein 7 g, Fat 14 g, SaturatedFat 1 g, Sodium 180 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
PECAN WAFFLES
I've tried for years to duplicate a delicious waffle I ate at a restaurant chain here in the South. This is the closest I've come, and they're crisp and nutty. Butter and maple syrup are my family's favorite toppings. Why not serve them for your holiday brunch? -Susan Jansen, Smyrna, Georgia
Provided by Taste of Home
Time 30m
Yield 10 waffles (4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.
Nutrition Facts : Calories 589 calories, Fat 43g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 590mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)
Everybody loves these (not just people on special diets)! For a special treat, substitute blueberries or vegan chocolate chips for the nuts.
Provided by Prose
Categories Breakfast
Time 10m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat waffle iron.
- Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
- Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
- Fold in nuts or berries or chocolate chips.
- Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
- If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!
Nutrition Facts : Calories 299.7, Fat 25.5, SaturatedFat 3, Sodium 414.4, Carbohydrate 15.7, Fiber 2.3, Sugar 9, Protein 5
GLUTEN-FREE WAFFLES
Make and share this Gluten-Free Waffles recipe from Food.com.
Provided by GinnyP
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the dry ingredients.
- Mix together the 1 1/2 cups milk and eggs; stir in the butter.
- Stir the wet ingredients into the dry ingredients.
- Add additional milk until you get a batter a little thicker than pancake batter.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
- (Mine whistles.) Serve immediately.
- Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
- NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
- Use 2 cups for waffles.
- (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).
GLUTEN-FREE SUGAR-FREE WAFFLES
This recipe is a combination of the "Banana-Nut Waffles (Gluten-Free and Vegan" and "Gluten Free Waffles" recipes (from this site) with some small modifications of my own. Our family is both gluten and sugar free for a number of different reasons. My thanks to all chefs that help make eating fun with dietary restrictions. The kids loved these as it brought back many happy memories of eating waffles on a Sat. morning.
Provided by Lebenhaus
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat waffle iron.
- Peal and dice apples.
- Combine milk and diced apples in the blender (or food processor) and blend until smooth.
- Separate eggs.
- Put egg yolks, oil and vanilla in the blender and mix briefly.
- Beat the egg whites until stiff and set aside.
- Combine flour, xylitol, baking powder, salt and xanthan gum in a mixing bowl.
- Add ingredients from the blender and stir to combine all ingredients. Don't over stir, a few lumps are ok.
- Fold in egg whites.
- Use around 3/4 cup of batter per waffle (at least that works best for our round Belgium waffle maker).
- For sugar-free syrup we use 1 part xylitol combined with 2 parts water. Heat together on the stove and add maple flavoring to taste.
Nutrition Facts : Calories 355.1, Fat 31.8, SaturatedFat 5.9, Cholesterol 114.3, Sodium 483.9, Carbohydrate 13.5, Fiber 1.7, Sugar 7.5, Protein 5.3
BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)
I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour.
Provided by Andrew Mollmann
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 18
Steps:
- Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
- Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
- Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
- Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
- Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
- Bake at 375 for 20 minutes. Makes about 18 good sized muffins.
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VEGAN GLUTEN-FREE WAFFLES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.3/5 (187)Total Time 30 minsCategory BreakfastCalories 301 per serving
- Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
- Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
- Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn't always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture.
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