My paleo maple banana waffles were such a hit in my house when I made them and now I canโt wait for you to try! Make a batch on the weekend and freeze for the week – just pop one in the toaster when youโre ready to eat! You canโt go wrong topping them with toasted pecans and maple syrup!
The next time you have ripe bananas, change it up from your usual bread or muffins and make these waffles!
I loosely based this recipe off my recipe for pumpkin waffles, and they turned out perfectly.
Sort of like banana bread but in waffle form, with crispy edges and soft inside.
Toasted pecans and pure maple syrup were the finishing touches, and my family couldn’t get enough!
This recipe is so easy to make, too, plus you can freeze these! ย Let’s get into all the details so you can try them ASAP.
What You Need to Make These Banana Waffles
- large eggs
- overripe bananas
- almond milk, unsweetened
- coconut oil, refined
- maple sugar
- pure vanilla extract
- blanched almond flour
- tapioca flour or arrowroot
- baking soda
- aluminum free baking powder
- sea salt
- cinnamon
- chopped toasted pecans, to serve
- Maple syrup, to serve
How to Make These Paleo Banana Waffles
Preheat your waffle iron and spray well with cooking spray to avoid sticking.
In a large bowl, mash the banana and whisk with the eggs, almond milk, coconut oil, maple sugar, and vanilla.
In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and cinnamon.
Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron.
I used about 1/4-1/3 cup of batter per waffle, but use what works for your iron and preference.
Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
Serve right away with pure maple syrup and toasted pecansย (or see below for how to freeze!)
How to Freeze These Waffles
If you’re prepping them ahead of time, allow them to cool completely before freezing.
Wrap them in a single layer in plastic or other freezer safe food wrap and freeze.
To cook the waffles after freezing, you can put them in a toaster oven or pop toaster.
I cook them in the toaster the same way I cook a store bought frozen waffles!
Where to Buy Maple Sugar
People ask me often where to find maple sugar because it’s typically not found in many grocery stores.
I’ve been buying this one on Amazon for years and it’s my favorite to use in all my recipes!
I hope you love these waffles as much as my family does!
Grab your ingredients and your waffle iron because it’s time for breakfast – let’s go!
Maple Pecan Banana Waffles {Paleo}
Maple Pecan Banana Waffles {Paleo}
Ingredients
- 3 large eggs at room temperature
- 2 overripe medium bananas mashed
- 3 tablespoons almond milk
- 3 tablespoons coconut oil refined melted and cooled to almost room temperature
- 3 Tablespoons maple sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cup blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon aluminum free baking powder
- 1/2 tsp sea salt
- 1 tablespoon cinnamon
- 1/2 cup chopped toasted pecans to serve
- Maple syrup to serve
Instructions
-
Preheat your waffle iron and spray well with cooking spray to avoid sticking.
-
In a large bowl, mash the banana and whisk with the eggs, almond milk, coconut oil, maple sugar, and vanilla.
-
In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and cinnamon.
-
Stir the dry mixture into the wet until a thick batter forms. Following the directions for your waffle iron, pour the batter, in batches, into the iron. I used about 1/4-1/3 cup of batter per waffle, but use what works for your iron and preference.
-
Close the waffle iron and cook to desired doneness (crisp outside), then remove and repeat for the second batch.
-
Serve right away with pure maple syrup and toasted pecans You can also allow them to cool completely, then freeze to serve later.
-
To cook the waffles after freezing, you can put them in a toaster oven or pop toaster the same way you would cook a store bought frozen waffle.
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zomsi2
These waffles just became our Saturday ritualโcrispy edges, custardy center, and that maple-pecan crunch is straight-up dangerous! I swapped in roasted macadamias once and the kids still licked the plates. Between batches I sneak a five-minute break at ; a quick pixel round keeps the syrup from burning and the chef (me) smiling.
These maple-pecan banana waffles just hijacked my Sunday plansโgrain-free, dairy-free, yet the edges still caramelize like diner classics. Swapping in roasted pecans for syrup crunch is genius; next batch Iโll fold in a spoon of chia for extra lift. Thanks for proving paleo doesnโt mean โplain.โ If your grocery budget needs a sweet spot after stocking up on maple and nuts, chip in or grab a micro-coupon at
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ra7jn9
looks so yummy!