Whole Wheat Banana Coconut Waffles
Ingredients
1 ½ cups whole wheat flour (or all-purpose flour)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
⅓ cup coconut oil, melted
¾ cup almond milk (or your preferred nut milk)
2–3 medium bananas, mashed
¾ cup chopped walnuts (or your favorite nuts) *optional
Toppings:
Maple syrup
Chopped nuts
Toasted coconut flakes
Sliced bananas
Directions
Preheat your waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk the melted coconut oil and almond milk until combined. Pour the wet ingredients into the dry mixture and whisk until just incorporated.
Fold in the mashed bananas and chopped nuts (if using) until evenly distributed, but do not overmix.
Lightly grease the waffle iron. Pour the batter into the preheated waffle iron, using the manufacturer’s recommended amount. Cook until the waffles are crispy and golden brown.
Serve warm with maple syrup and your favorite toppings like toasted coconut flakes, chopped nuts, and banana slices.
NOTES
These waffles can be frozen for up to 3 months. Let them cool completely, then transfer them to an airtight plastic bag and store in the freezer.
To reheat, use a toaster or preheat an oven to make them crispy again.