1 cup brown rice flour
3/4 cup tapioca flour or potato starch
2 tbsp sugar
2 tsp baking powder
1/2 tsp xanthan gum
1 1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1/2 tsp salt
2 ripe bananas, medium, mashed
1/4 cup oil (canola or other neutral flavour oil)
1 tsp vanilla
1 1/4 cup ‘milk’ or water
- Combine dry ingredients in a bowl.
- Combine wet ingredients in another bowl (I use a blender for this, but a whisk works too).
- Slowly add wet ingredients to dry, mixing as you go so there are no dry lumps. Let the batter sit to thicken while the waffle iron heats up.
- Heat up waffle iron, ladle in the batter, and cook as per manufacturer instructions.
Makes about 5 pairs of regular waffles; double the recipe to make 5 Belgian waffles.
- Place cooked waffles on a rack in a 200°F preheated oven to keep warm.
- In place of bananas, 1 1/2 tbsp chia seeds soaked for a few minutes in 3/4 cup water works well and produces a crisper outside texture.
- I usually double the recipe, and store the extra waffles in the freezer. To reheat, microwave for 1 minute, flip, and again for another 1 minute.
- For low-sugar diets, the sugar in the recipe can be omitted or halved if using bananas. I wouldn’t recommend omitting sugar if you’re using chia in place of bananas.