Gluten Free "Superhero" Waffles
I'm pretty sure that any superhero would be happy to enjoy one of these delicious gluten free waffles for breakfast! High in protein, healthy fats, and veggie-loaded, these waffles have everything you need to head into the day! Naturally gluten free and dairy-free, these delicious waffles are easy to make and are great for stocking your fridge or freezer!
Servings: 8 small waffles
- 3/4 cup natural peanut butter or almond butter
- 1 medium very ripe banana
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/2 teaspoon baking soda
- 1 cup loosely packed spinach
- 1/4 cup sweet potato puree or pumpkin puree or butternut squash puree
- 2 tablespoons chia seeds or ground flax
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- oil for greasing
Heat up waffle iron and brush a little oil on both the top and bottom griddle.
Combine all remaining ingredients in your blender. Run until smooth. Scrape down the sides of the food processor if needed and run to ensure that all ingredients are incorporated.
Pour about 1/4-1/3 cup of batter onto the griddle, just enough to make a pool in the middle of the griddle. I find that if you over fill the waffle maker, the waffles will not cook through or will require more cook time.
Close waffle iron for about 2-4 minutes (depending on how hot your waffle iron cooks). You will know your waffle is done when steam stops coming out of your waffle iron and the waffle looks golden brown on the outside.Waffles may be a bit soft when fresh out of the waffle iron, but should hold together. They will crisp up after a minute or two. Enjoy warm with maple syrup, berries, sliced fruit, honey or chia jam. Let leftovers cool and store in fridge for up to 4 days or in freezer for a month.
Serving: 1waffle | Calories: 240kcal | Carbohydrates: 20g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 213mg | Potassium: 318mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2146IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg