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 Cocoa Banana Waffles as a not-too-sweet, but still special, way to celebrate the day.
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 bready textures.
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?
Easy Cocoa Banana Waffles
Makes about 4 round waffles
- 3/4 cup buckwheat flour
- 1/4 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1 medium banana
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup milk
- 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.
*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.