Chocolate Chip banana waffles
These waffles are made with gluten-free pancake mix and creamy rice milk, creating a delicious treat where chocolate and bananas shine. Inspired by Cooking for Isaiah, they’re perfect for a cozy breakfast or dessert.
Ingredients
2 cups gluten-free pancake mix (such as Cherrybrook Kitchen)
½ teaspoon salt
½ teaspoon ground cinnamon
1 large egg, room temperature
2 tablespoons vegetable oil
1½ cups rice milk
3 bananas: 1 mashed, 2 sliced diagonally (¼ inch thick)
1 tablespoon pure vanilla extract
½ cup mini chocolate chips
Toppings: chopped walnuts and hot fudge ice cream topping
Instructions
Preheat a Belgian waffle iron to medium-high heat.
In a large bowl, whisk together the gluten-free pancake mix, salt, and cinnamon.
Add the egg, vegetable oil, rice milk, mashed banana, and vanilla extract. Stir until just combined.
Fold in the mini chocolate chips gently.
Spray the waffle iron with nonstick cooking spray. Pour a heaping â…“ cup of batter into each quarter of the waffle iron, spreading it to the edges.
Close the lid and cook until waffles are crisp and the steam stops, about 4 minutes. Repeat with remaining batter.
Serve waffles topped with banana slices, chopped walnuts, and a drizzle of hot fudge ice cream topping.
- Pro Tip
For perfectly crisp waffles, avoid overmixing the batter—just combine ingredients until moist. Also, preheating your waffle iron fully ensures even cooking and a golden crust. If you want extra moisture, add a splash more rice milk to the batter.
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