Gluten Free Waffles

Serves (serves 6)     adjust servings


    (serves 6)

    • 1 medium banana
    • 1 medium apple, peeled and cored
    • 1 C sunflower seed butter (you can use almond butter)
    • 2 medium eggs
    • 1 TBSP arrowroot powder or cornstarch or tapioca powder
    • 1 TBSP vanilla extract
    • 1/2 tsp baking soda
    • oil for greasing waffle iron


    1. Place the banana and apple into a food processor and let it run until it’s completely pureed and smooth.
    2. Whip the sunflower seed butter for 2 minutes with a whisk attachment in your mixer.
    3. Pour the apple banana puree into the mixer and whip until all is combined. Then add in the remaining ingredients.
    4. Plug in your waffle iron and preheat it. Melt coconut oil, gee, butter or just use vegetable oil to grease it. I used coconut oil with a basting brush to add mine.
    5. Each waffle should take 2/3 – 3/4 cup of batter. Cook until dark and slightly crispy on the edges. These are not good when floppy or soft. You want them crisp.
    6. Top with butter, syrup, and fresh fruit and dig in!
    7. I’ve placed mine into the freezer, layered between wax paper, and then just popped them into the toaster like any other frozen waffle.
    8. I got this recipe from Paleo Parents. According to them, the combination of the sunflower seed and baking soda will cause the waffles to turn green. I didn’t see any green like they had in their photos. It would be a stretch to call mine brown tinged with green.


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