Now nut-free! Great texture- with a little crunch! -and a delicate banana flavor. The 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 made as pumpkin waffles through substitution, and tweaking the spices (leave out cardamom, add ginger).
- 1 cup all purpose gluten free flour blend***
- 1 cup buckwheat flour
- 1/2 cup sorghum flour
- 2 T flax seeds, finely ground
- 2 T chia seeds, finely ground
- 1/2 cup pumpkin seeds, roughly ground
- 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 T molasses
- 1 3/4 to 2 cups water (start with less and check consistency)
- 1/2 cup or so sour cream
- 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
- Grind chia/flaxseeds in a coffee mill with a few pulsing whirls
- Grind pumpkin seeds in coffee mill to desired texture (doing this step second helps to clean out the flax, which may stick)
- Sift/whisk dry ingredients together, including sugar
- Separate the eggs and set the whites aside
- In a blender, beat together the wet ingredients, including egg yolks
- Combine the wet and dry ingredients, adding melted butter last
- If your batter appears too thick, add water a little 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. I pour a tablespoon of sesame oil into a small dish, and give the iron a quick brush, using a pastry brush, between every 3-4 waffles.
**Check out this handy egg white whipping reference!
***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 big fan of the Namaste brand all-purpose gluten free flour blend.