I love weekend mornings. We don’t have to go anywhere, there’s more time to make breakfast, and we can enjoy simple family traditions like sharing pancakes or waffles. With Valentine’s Day right around the corner, I put together these Banana Waffles with Cocoa as a not-too-sweet, but still special, way to celebrate the day.
Gluten-Free Banana Waffles
These banana waffles feature buckwheat, so they are gluten-free, though you can use regular or whole-wheat flour if you prefer. And they turn out super moist, so they are easy for little ones to eat, which is helpful if you have a toddler who is still learning to master bread-y textures.
Frozen Banana Waffles
We love to make a double batch of waffles on the weekend, stick them into a freezer bag (once fully cooled!) and store them until a busy weekday morning strikes. Then you can simply pop them into the toaster oven or microwave and it’s like having brunch on a Wednesday!
Healthy Homemade Waffles
These banana waffles are easy to mix up, but they also have a much healthier nutrition profile than standard recipes. They have a balanced mix of protein, fiber, and fat, so they’ll help keep the kids energized for a few hours. We like ours topped with syrup, applesauce, or nut butter, but jam is also yummy!
We like to make our banana waffles a little less sweet so that they are balanced by the addition of maple syrup—because that sweet drizzle is a pretty key part of any stack of waffles, right?Print
With subtle banana and cocoa flavors, these healthy waffles are a delicious weekend breakfast option.
- Add the dry ingredients to a medium bowl.
- Melt and cool coconut oil. Stir in the wet ingredients to create a thick batter.
Warm the waffle iron and cook in about 1/2-cup servings (or use the amount that works best for your machine) as directed by the manufacturer. (My waffle iron has a 1-5 heat setting and I use a 4.) Serve warm with syrup, fruit, jam, applesauce or nut butter.
To make this egg-free, omit the egg, increase the milk to 3/4 cup, and soak 2 tablespoons chia seeds in the milk for 5 minutes before adding to the batter.