Just to give a heads up, these had really great flavor, but they do not have a crusty outside. They are “soft”. My son and husband both loved them and did not at all have an issue with the texture. I also enjoyed them, and will have to try to figure out how to get a crustier outside. More experimentation needed for texture only .Flavor was spot on.
I used the Enjoy Life gluten, soy, and dairy free chocolate chips. They are in my paleo staples post.
- 2 Tbsp ghee, melted
- 4 large eggs–room temperature
- 3 tbsp raw organic honey or grade B maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 cup coconut flour, sifted
- 1/4 cup blanched almond flour, sifted
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup coconut milk
- 3 large ripe bananas
- 1/4 cup mini chocolate chips (dairy, soy, gluten free–find them at Target)
Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl of a stand mixer or hand mixer and beat on high for 30 seconds.
Combine coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.
Place the coconut milk (don’t forget to shake the can) and bananas in a separate bowl and mash.
Add banana mixture to the batter and beat until thoroughly combined.
Mix in the chips, if desired.
Pour into heated and greased waffle iron. Cut the waffles into quarters while still in the waffle iron so that they are easy to remove intact.
Serve with grade B maple syrup.