1 3/4 cup gf flour 1/2 teaspoon salt 1 Tablespoon baking powder 2 egg yolks 1 3/4 cups milk 1/2 cup vegetable oil 2 egg whites 1 very ripe banana, mashed
Preheat waffle iron. Stir together in a large mixing bowl flour, baking powder and salt. In a small mixing bowl, beat egg yolks with a fork or whisk. Beat in milk and oil. Add to flour mixture all at once. Stir until blended, batter will be lumpy. In a small bowl beat egg whites until stiff peaks form. Fold egg whites into flour mixture. Do not overmix. Stir in banana. Pour batter onto waffle iron and close lid quickly. Do not open lid during baking. When ’done light’ comes on, remove waffle and serve.
My 3 year old grandson, Hunter, came up with the name for these waffles. After we dined on our delicious and genuine tasting waffles, I made up the rest of the batter and froze the waffles individually. Hunter enjoyed perfect waffles reheated in the toaster for the next two days. This is a great quick way to serve a healthy breakfast to your kids before school.
We used The Gluten Free Pantry’s Country French bread flour mix in this recipe. To purchase this product please click the link below in our Recommended Tools section.