Dreaming of a breakfast that pleases everyone in the house, is safe for people with dairy and gluten allergies, and freezes well for meal prep? If that feels like a pipe dream, then wake up! These dairy and gluten free banana chocolate chip waffles are just the thing you need to get out of bed and out of your breakfast slump.
No matter what time of year or season, my kids will eat waffles. Our waffle iron is a bit messy (she’s old but good at making crispy edges!), so whenever I get it out I want to make it count. Any waffles I make have to store and freeze well enough that I can make a double or triple batch! That way my kids can feel awesome making their own breakfast by popping these bad boys into the toaster before school. And I can sit back and laugh silently that they’re doing my work for me.
These banana chocolate chip waffles are a huge win in our house. They’re delicious with or without syrup, reheat in the toaster like a dream, and keep well in the freezer for 2-3 months (if they last that long!). I often make brunch on a weekend where I can sit and babysit the waffle iron through 10+ waffles, while the kids chow down on fresh waffles, bacon, and fruit without complaining about a meal for once.
The method for these waffles is pretty simple. Make the batter, pour into your waffle iron, wait impatiently, then chow down. Every waffle iron is different, but I can get 4-5 large waffles out of one batch in my waffle iron. So one batch is perfect for a brunch, or you can double (or even triple!) this recipe to stock your freezer for a few weeks.
Make Banana Chocolate Chip Waffles Allergy-Friendly for You!
As written, this recipe is dairy free, gluten free, nut free, and soy free. If you don’t need gluten free, this recipe works just as well with regular all-purpose flour (or a combination of half all-purpose and half whole wheat). If you only need gluten free, you can use regular dairy milk. I haven’t tried this yet without eggs, but I imagine it will work with any commercial egg replacer (I wouldn’t recommend using applesauce or flax eggs with this recipe, I think the waffles would get too gummy in the middle).
If you make this recipe, let me know what you think! Rate the recipe and leave a comment, then share your creations on social media with the hashtag #coffeetableeats!
Dairy and Gluten Free Banana Chocolate Chip Waffles
Make a single batch for brunch today, or make a double batch to have waffles ready to go for your busy week! These banana chocolate chip waffles are light on the inside and crispy on the outside, and taste delicious with or without syrup. If you don't need gluten free, you can sub regular all-purpose flour for the gluten free flour.
Ingredients
- 1 very ripe banana, mashed (about 1/2 c. mashed banana)
- 1 1/2 c. dairy free milk of your choice (we like coconut or oat)
- 1/4 c. granulated sugar
- 2 Tbsp. oil (olive or a neutral oil like canola)
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 3/4 tsp. baking powder
- 2 c. gluten free cup-for-cup flour (we use Bob's Red Mill brand)
- 1/4 c. mini chocolate chips (we use Enjoy Life brand)
- Cooking spray for your waffle iron
Instructions
- Preheat your waffle iron per your machine's instructions. We set ours to the "medium" setting.
- In a medium mixing bowl, combine mashed banana, dairy free milk, sugar, oil, egg, vanilla, salt, and cinnamon. Whisk to combine.
- Combine the flour and baking powder, then add to the wet ingredients with the chocolate chips. Whisk just until combined (a few lumps are okay!).
- Spray your waffle iron with cooking spray, then add as much batter as your iron allows. Ours makes large waffles and can handle about 3/4 cup of batter per waffle, so we get 4-5 waffles out of this recipe. You might have different results, so use the amount of batter you think is best!
- Close the waffle iron and cook for about 5 minutes, or until the waffle is cooked through and releases easily from the iron. My rule of thumb when cooking waffles is that they're usually done when no more steam is leaking out the sides!
- Repeat steps 4 and 5 with the remaining batter. Serve with your favorite toppings and enjoy!
Notes
- These waffles also make a fun dessert with decadent toppings like coconut whipped cream (we get the spray kind at Aldi!), chocolate syrup, or chocolate shavings. But honestly, they're sweet enough that I usually just eat them as is without any syrup.
- These waffles freeze really well! Just let them cool completely, then pack into a gallon size freezer zip top bag. They will keep for 2-3 months, but they probably won't make it that long! To reheat, simply pop frozen waffles into your toaster (my preference) or microwave.
- My kids don't mind eating lukewarm waffles, so I usually just stack them on a plate as I cook them. But if you prefer your waffles piping hot, you can set your oven to 170 degrees Fahrenheit or to the "warm" setting, and keep your waffles in there on an oven-safe platter until everything is ready.
Nutrition Information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 374Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 540mgCarbohydrates: 54gFiber: 2gSugar: 21gProtein: 10gNutrition facts may vary based on the ingredients, swaps, and products used.