These are my son’s new favorite waffles. They have a lovely texture, and delicate banana flavor. A little bit of sour cream really gives them an extra satisfying richness, but you can easily leave it out and add in an extra 1/4 cup of water, or milk substitute of your choice. These can also be turned into pumpkin waffles through substitution, and tweaking the spices (leave out cardamom, add ginger). As for flour blends, I have had good success with Pamela's All-Purpose Flour Artisan Blend, but have recently started using Arrowhead Mills Organic All-Purpose Heritage Blend. My mom is also a gig fan of the Namaste brand all-purpose gluten free flour blend.
- 3/4 cup all purpose gluten free flour blend
- 3/4 cup buckwheat flour
- 1/2 cup sorghum flour
- 1/2 cup almond flour
- 2 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 3 T coconut sugar
- 1 1/4 cups water
- 1/2 cup sour cream (optional- increase water if omitted)
- 2-3 bananas (or 1 - 1 1/2 cups pumpkin puree)
- 1 tsp vanilla
- 6 T melted butter
- 4-5 large eggs, separated
- Pre-heat and grease the waffle iron to medium temp.*
- Melt butter and set aside.
- Sift/whisk dry ingredients together, including sugar.
- In a blender, beat together the water, sour cream, bananas, vanilla and egg yolks - set the separated whites aside.
- Combine the wet and dry ingredients, adding melted butter last.
- If your batter appears too thick, add water 2 T at a time, to thin. (Remember the egg whites will loosen things up.)
- Beat egg whites until soft peaks form**, then fold gently into the batter. (This is where the fluffy-ness comes from.)
- Pour 1/2 to 1 cup batter onto hot waffle iron and cook.
*I find these waffles really need a greased waffle iron, or they stick to the iron. I pour a tablespoon of sesame oil into a small dish, and give the iron a quick brush, using a pastry brush, between every couple of waffles.
**Check out this handy egg white whipping reference!