For the toppings, one of my favorites is to sprinkle the waffles with coconut milk powder, use a liberal amount of maple syrup, and a scoop of homemade coconut whipped cream.
By Audrey, Unconditional Baker
Millet flour was something I had in my pantry from another baking project, and strangely enough I fell in love with it in this recipe. Somehow it works just perfectly here and it’s even better when you don’t have to resort to a thousand gluten-free flours, starches, and binders to make a decent waffle — millet does the job so well.
Millet flour was something I had in my pantry from another baking project, and strangely enough I fell in love with it in this recipe. Somehow it works just perfectly here and it’s even better when you don’t have to resort to a thousand gluten-free flours, starches, and binders to make a decent waffle — millet does the job so well.
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For the almond butter, I recommend going with a very creamy variety. I think I actually used a raw almond butter for the particular batch that I photographed. Whatever you use, it should definitely be smooth and creamy though — i.e. not the end of the jar solids…
Ingredients
Waffles:
optional: oil spray or some non-dairy butter for seasoning the waffle maker*
Optional Toppings:
powdered coconut milk for dusting**, maple syrup, coconut whipped cream***
Instructions
Ingredients
Waffles:
- ½ cup unsweetened vanilla almond milk (or another plant milk)
- 1 small ripe peeled banana (about 155 gr before peeling)
- 4 tbsp creamy almond butter
- 1 tbsp maple syrup
- ⅛ tsp salt
- ½ cup millet flour
optional: oil spray or some non-dairy butter for seasoning the waffle maker*
Optional Toppings:
powdered coconut milk for dusting**, maple syrup, coconut whipped cream***
Instructions
- Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
- Place all waffle ingredients, except millet flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
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- Pour half of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled) waffle maker and bake for 5 minutes (until steam stops rising from the waffle maker). Carefully remove the waffle onto a plate with the help of silicone-tipped tongs (or something similar). Note: it will crisp up as slightly as it cools on the plate. Repeat with the remainder of the batter.
- Top with your favorite toppings and enjoy!
