4-Ingredient Coconut Flour Banana Waffles
Naturally sweetened waffles made with mashed ripe bananas, coconut flour, and eggs for a grain-free breakfast that's fluffy inside with crispy edges. The coconut milk adds richness while cinnamon and vanilla provide warm spice notes. Perfect for weekend brunches or meal prep, these protein-rich waffles satisfy without refined sugar and work well for paleo or gluten-free diets.
Ingredients
Instructions
- 1
Mash the bananas in a mixing bowl
- 2
Add the eggs and coconut milk and whisk well until combined
- 3
Add the coconut flour, cinnamon, and vanilla extract and mix well until batter is thick
- 4
Allow batter to sit for at least 15 minutes or refrigerate up to 1 day
- 5
Heat waffle iron and lightly spray with cooking oil
- 6
Transfer batter to waffle iron and cook until golden-brown, crispy and cooked through
- 7
Top with favorite toppings and serve
Tips
Let the batter rest for 15 minutes to allow coconut flour to fully hydrate and thicken, creating better texture.
Use very ripe bananas with brown spots for maximum sweetness and easier mashing.
Don't overfill the waffle iron as coconut flour batter can expand during cooking.
Good to Know
Store covered in refrigerator up to 3 days or freeze up to 2 months
Batter can be made 1 day ahead and refrigerated
Serve immediately while crispy with fresh fruit, nut butter, or maple syrup
Common Mistakes
Don't skip the resting time to avoid dense, gummy waffles
Use ripe bananas to avoid bland flavor and difficult mashing
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these without a waffle iron?
Yes, cook as pancakes in a lightly oiled pan over medium heat for 2-3 minutes per side until golden brown.
What if my batter seems too thick?
Add 1-2 tablespoons more coconut milk gradually until you reach desired consistency, but keep it fairly thick.
How long do these keep frozen?
Freeze cooked waffles up to 2 months in freezer bags, then toast directly from frozen until crispy.