Almond Flour Banana Waffles (Vegan, Grain-Free)

Almond flour banana waffles bring the cozy flavor of banana bread to breakfast, complete with fluffy centers and toasty edges. My straightforward, one-bowl recipe combines almond flour and chickpea flour for vegan, gluten-free, grain-free waffles with no added oil in the batter.

Introduction

I love the end pieces of banana bread: all those toasty edges surrounding a soft, banana-filled middle. Turn that combination into a waffle, add a drizzle of maple syrup, and breakfast gets especially good.

My almond flour banana waffles began as a way to satisfy a banana bread craving while my oven was out of commission. The heating element had gone out in rather dramatic fashion, so I turned to my trusty waffle iron. It gave me the banana bread flavor I wanted, with crisp edges in every serving.

Getting the batter right took a little experimenting. Almond flour and flaxseed meal provided richness without added oil, but the second flour made all the difference. I tried tapioca starch, coconut flour, and a combination of the two. Each batter looked promising in the bowl, then gushed out of the waffle iron when I closed the lid. Chickpea flour was the ingredient that made it all work.

The finished recipe is wonderfully straightforward: whisk the wet ingredients, stir in the dry ingredients, and start making waffles. Serve them warm for breakfast, or cool them and cut them into quarters for banana bread snacks. A waffle sandwich with peanut butter and jam is a very good possibility, too.

Why You’ll Love This Recipe

• Banana bread flavor, waffle edges.Ripe banana and cinnamon give the waffles their cozy flavor, with fluffy middles and toasty exteriors.
• Vegan, egg-free, and dairy-free.Flaxseed meal helps bring the batter together, and nondairy milk keeps it entirely plant-based.
• Gluten-free and grain-free.Almond flour and chickpea flour replace grain-based flours. Choose gluten-free ingredients as needed for your dietary requirements.
• No added oil in the batter.Almond flour and flaxseed meal supply richness. Lightly grease the waffle iron to help the waffles release.
• One bowl and plain mixing.No separate flax egg, whipped egg substitute, or blender is needed.
• Breakfast or a snack.Enjoy a whole waffle with toppings, or cut cooled waffles into quarters to eat like banana bread.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Very ripe bananas:Use soft, well-ripened bananas that mash into a wet mixture. Measure the mashed banana rather than relying on a banana count.
• Maple syrup:Adds sweetness alongside the banana. Sweetener alternatives are included below and in the recipe notes.
• Nondairy milk:Use your preferred nondairy milk, choosing one that suits your dietary needs (e.g., almond milk, soy milk, hemp milk).
• Flaxseed meal:Use ground flaxseed, rather than whole seeds, to help bind the egg-free batter.
• Vanilla extract, optional:A little vanilla complements the banana and cinnamon.
• Chickpea flour:Essential to the tested combination. It gives the almond flour batter the structure it needs in the waffle iron.
• Almond flour or almond meal:Either works in this recipe and contributes richness without added oil in the batter.
• Baking soda:The leavener used in this recipe, adds lightness and lift to the waffles (not to be confused with baking powder)
• Ground cinnamon:Adds familiar banana bread warmth.
• Fine sea salt:Balances the sweetness and brings the flavors together.

How to Make Almond Flour Banana Waffles

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

1. Preheat the waffle iron.Heat your waffle iron so it is ready when the batter is mixed. A medium setting is a useful starting point; the waffles brown quickly, so adjust the heat as needed.
2. Whisk the wet ingredients.In a medium-large bowl, whisk the mashed banana, maple syrup, nondairy milk, flaxseed meal, and optional vanilla until blended and smooth.
3. Mix the batter.Add the chickpea flour, almond flour, baking soda, cinnamon, and salt. Stir or whisk until completely blended. The batter should be smooth and fairly thick.
4. Cook the waffles.Lightly spray or grease the waffle iron plates. Add about 1/2 cup of batter to the center and cook according to your waffle maker’s directions. Repeat with the remaining batter, adjusting the heat if the waffles become too dark.
5. Serve or cool.Serve warm with your go-to toppings. For banana bread snacks, cool the waffles completely on a wire rack, then cut them into quarters.

Taste and Texture

Think banana bread with more toasty edges: soft, fluffy centers, ripe banana sweetness, and a little cinnamon. Almond flour adds richness, while the chickpea flour helps hold the waffles together. Maple syrup is lovely on top, but the banana bread flavor also makes them satisfying to eat as a plain snack.

Storage

• Cool completely on a wire rack, then store in an airtight container in the refrigerator for up to three days or the freezer for up to six months.

Serving Suggestions

Serve warm waffles with maple syrup and fruit for a classic breakfast. I love to up the banana ante and add more bananas, sliced, on top, or some fresh berries.

For breakfast on the go or an afternoon snack, let the waffles cool and enjoy them in quarters. You can eat them plain, spread them with peanut butter, or turn them into little waffle sandwiches.

Flavor Variations

Add the optional teaspoon of vanilla extract to the wet ingredients for a little extra banana bread flavor.

Cool the waffles, cut them into quarters, and sandwich pieces together with peanut butter and jam. A hazelnut spread is another option; choose a dairy-free version to keep the sandwiches vegan.

Tips for Success

• Use very ripe bananas.The mashed banana should be wet and soft. Measure it after mashing.
• Expect a thick batter.My batter is smooth and fairly thick; it does not need to pour like a thin pancake batter.
• Grease the plates lightly.Even my nonstick waffle iron needs a little greasing to prevent sticking.
• Watch the heat.Banana and maple syrup make the waffles brown quickly. I found that turning the heat closer to medium helped prevent over-browning.
• Follow your waffle maker’s directions.Cooking time depends on your appliance. Use about 1/2 cup of batter per large waffle, adjusting the amount to fit your iron.

Ingredient Substitutions

• Almond flour:Almond meal also works. Keep the same quantity.
• Maple syrup:Use an equal amount of agave nectar. Alternatively, replace the maple syrup with 3 tablespoons coconut sugar or brown sugar plus 1 tablespoon water. Honey also works if you do not need the waffles to be vegan.
• Nondairy milk:Choose your preferred variety, checking that it meets your gluten-free or grain-free needs.
• Chickpea flour:I recommend keeping it. My trials with tapioca starch, coconut flour, and a combination of the two did not work in the waffle iron.
• Flaxseed meal:I do not have a tested replacement to recommend for this recipe.

Frequently Asked Questions

I recommend using both flours in the amounts listed. Chickpea flour is what made this egg-free almond flour batter work in my waffle iron; replacing it with more almond flour would change the recipe’s structure.

The banana and maple syrup make the waffles brown quickly. Turn down the heat if the first waffle is too dark. I started at medium-high, then found that a setting closer to medium gave me golden waffles without over-browning.

Yes. The batter should be smooth and fairly thick. Start with very ripe, wet mashed banana and measure the flours carefully. One reader reported adding an extra 1/4 cup of milk when her batter was very thick; that is a reader adjustment rather than a change to my tested formula.

The batter has no added oil. Almond flour and flaxseed meal provide richness. I do lightly spray or grease the waffle iron plates to prevent sticking, including when I use a nonstick iron.