Vegan Banana Buckwheat Waffles are full of whole grain nutrients, fruit, and plant-based protein for a well-rounded gluten-free breakfast that can be prepped ahead of time. Ready in minutes, add your favorite toppings such as fresh fruit, chopped nuts, and maple syrup for the perfect way to start the day! Refined-sugar-free.
Everyone’s Favorite Breakfast Made Better
Are you team waffle or pancake? Honestly, we like them both! However, there’s just something about the crispy edges and soft squares of waffles, isn’t there? After all, they’re basically designed to hold syrup! Yet, as tasty as they are, traditional waffles are made with refined flour and sugar and are not the most nourishing food in the world.
Soft, sweet, and delicious, trust us when we say you’re gonna want these in your life!
Ingredients You’ll Need for Banana Waffles
Unlike standard waffle recipes which are made with refined flours and loaded with sugar, these buckwheat waffles come together with good-for-you ingredients that are full of fiber and nutrients. Don’t worry, though! They’re still light, fluffy, and sweet. Along with a few pantry staples, you’ll also need:
- Buckwheat Flour – If you’re unsure about buckwheat flour or how to use it, be sure to keep reading here, but don’t worry! It’s super easy and extra tasty.
- Plant-Based Protein Powder or Gluten-Free Oat Flour – We prefer a sprouted pea or rice protein, but feel free to use whatever you like best or substitute oat flour instead. Just be sure to adjust the liquids as needed.
- Non-Dairy Milk
- Banana
- Apple Cider Vinegar or Lemon Juice
Plant-Based Protein Swaps – As mentioned above, if you don’t have protein powder, you can swap it out with equal parts (grams) of oat flour or even chickpea flour. Both contain 4-5 grams of protein per ¼ cup!
Optional Add-Ins & Toppings
Of course, the best thing about all waffles, not just banana waffle recipes is how versatile they can be! This recipe is complete all on its own. However, if you want to have a little fun in the kitchen, try incorporating some of your favorite add-ins and toppings like the ones listed below. You can even get the kids involved!
- Chocolate Chips – We prefer dark chocolate!
- Chopped Nuts
- Fresh Fruit (strawberries, blueberries, more bananas)
- Nut or Seed Butter
- Syrup
- Whipped Cream or Whipped Coconut Cream
Tips for Making These Waffles
Use Ripe Bananas. The riper your bananas, the sweeter your waffles will taste! Plus, they’ll be soft and easier to mash.
Pro-Tip: If your bananas aren’t quite ripe enough, speed up the process by placing them on a baking sheet, and warming them in the oven at 400° Fahrenheit for 15-20 minutes.
Let the Batter Sit. For the best results, we recommend letting your waffle batter sit for 30 minutes. This helps create the light fluffy texture you know and love!
Test Your Waffle Iron. Every waffle iron works a little differently. So, make sure you know yours well, and adjust the cooking times as needed. Also, don’t forget to make sure it’s hot before adding your batter! This is crucial to creating crispy waffles.
Let them Cool on a Wire Rack. If you stack hot waffles on top of each other immediately after being cooked, they’re almost guaranteed to become soggy.
Meal Prep Tip: For an easy make-ahead option, combine all of the dry ingredients in a glass jar. Then, when you’re ready to cook, add the liquids, and combine.
Are Buckwheat Waffles Healthy?
These waffles are full of fiber, vitamins, and nutrients and provide a decent amount of protein, too! However, here’s the thing. Healthy is relative. What is healthy for one person might not be the best option for another. So, feel free to make any swaps and substitutions you need to make this recipe fit your needs, and leave us a comment below if you need any help!
More of Our Favorite
Gluten-Free Breakfast Recipes
Common Questions
Yes! Our team tested it, and it turns out banana waffles make just as tasty banana pancakes!
Not only can you, but we actually recommend it! Waffles are one of our favorite meal prep options, because they’re quick, tasty, and last a long time. Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.
To prevent your waffles from getting too soft or chewy, reheat them in the oven! Just preheat it to 350° Fahrenheit, add your waffles to a baking sheet, and place them in the oven for 10 minutes or until the desired temperature is reached. Or, pop them in the toaster for a few minutes.
Vegan Buckwheat Banana Waffles
- Total Time: 12-14 minutes
- Yield: 4 large waffles 1x
- Diet: Vegan
Description
Gluten-free, fluffy, and full of nutrients, these Vegan Buckwheat Banana Waffles are made with simple ingredients for a quick breakfast or easy brinner the whole family will love! Refined Sugar Free.
Ingredients
- 1 cup (150 grams) + buckwheat flour or gluten-free oat flour
- ¼ cup (50 grams) plant-based protein powder or additional oat flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼–1 ⅓ cups non-dairy milk (adjust to desired thickness)
- 1 Tablespoon apple cider vinegar or lemon juice
- 1 (100 grams) ripe banana
- 4 Tablespoons melted refined coconut oil or naturally refined avocado oil (see notes for substitutes.
- Optional Sweetener – maple syrup to taste
- Optional – ½ teaspoon vanilla extract
Instructions
- In a medium-sized bowl, whisk together the dry ingredients (flour, protein powder, baking soda, and salt).
- In a second, smaller bowl, whisk together the milk and apple cider vinegar. After a few minutes, it will start to curdle as real buttermilk does.
- When the liquid has curdled, blend it with the banana.
- Add the wet ingredients to the bowl with the dry ingredients. Whisk to combine, being careful not to overmix.
- Let the batter rest for 5 minutes. Meanwhile, heat a waffle iron over low to medium heat. Grease with coconut oil or butter.
- Once heated, pour ⅓ cup of the waffle batter into the waffle iron. *Note – ¼-½ cup batter may be used depending on the size of the waffle maker. Help the batter spread with a palette knife or the back of a wooden spoon.
- Cook the batter 2-4 minutes before removing it from the waffle iron. * Note that each waffle maker cooks differently, so check progress at 2 minutes.
- Repeat the cooking process until all the batter has been used.
- Let the waffles cool on a plate or baking rack.
-
Store in the fridge for up to 4 days or freezer for up to 3 months.
Notes
The more milk you use, the thinner the waffles will be. The longer the batter sits, the thicker it will be when you cook it.
Naturally refined coconut oil and refined avocado oil have a neutral taste. Do not use extra virgin oils.
This recipe will give you 4 medium-sized waffles, depending on the size of the waffle iron.
- Prep Time: 10 minutes
- Cook Time: 2-4 minutes
- Category: Breakfast
- Method: waffle iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 253
- Sugar: 4 g
- Sodium: 67.3 mg
- Fat: 12.3 g
- Saturated Fat: 8.7 g
- Carbohydrates: 32.8 g
- Fiber: 4.5 g
- Protein: 5.6 g
- Cholesterol: 0 mg
That’s great! There aren’t many recipes I can use, however I do have some buckwheat flour. This article helped me figure out how to create the dish
This sounds great! I have some buckwheat flour sitting around, but don’t have too many recipes to use it with. I’m pretty new to baking with dairy-free milk though so do I use the can of coconut milk or the carton?
I would use coconut or almond drinking milk. Sometimes coconut milk can make the batter to heavy due to fat content. Does that make sense?
Which waffle iron do you recommend?
Honestly, I just use one from walmart. But I spray it with avocado oil spray first. I also like cuisnart waffle iron
Thank you!! 🙂