The waffle iron was out this morning, staring at me. I don’t take it out very often but we celebrated a birthday in the house yesterday and the requested meal was waffles and bacon. Yesterday’s waffles were traditional flour waffles clocking in at a whopping 350 calories each. Today, as the waffle iron sat there staring at me begging to be used again, I decided that I would try to make a lower calorie flourless gluten free version. I pulled out the food processor, another oft neglected kitchen appliance, turned on the waffle iron and got to work.

To the food processor I added 4 bananas and started processing. I pulsed the bananas making sure there were no lumps and stopping when they were soupy. Next I added 6 eggs courtesy of our lovely ladies and processed until well combined. I then poured in 1/2 cup of whole milk, added 2 tablespoons of baking powder and 2 teaspoons of cinnamon. I then processed the mix until it was well blended then poured it into a bowl and got to cooking the waffles.

One lesson I have learned in my years of making waffles is that you need to spray the top and bottom of the waffle iron with oil before each round of waffles. Every time I forget to do this the waffles stick, today was one of those days. The first round was questionable because of that. Undaunted I continued on. I sprayed the top and bottom with canola oil and ladled in the mix. This mix has a lot of moisture so I waited for quite a while until the steam rising out of the waffle iron subsided, opened the iron and removed the waffles. While the rest were cooking I kept the already cooked ones in the oven set to 200° F.

These waffles are softer and less crispy than regular flour waffles so I served them with melted butter. They were a definite hit with the kids and at only 138 calories each my husband gobbled them down.

Flourless Gluten Free Waffle Recipe

4 Medium Ripe Bananas
6 Large Eggs
1/2 C. Milk (I used whole)
2 Tbs. Baking Powder
2 tsp. Cinnamon
Canola or other oil spray for waffle iron

Preheat waffle iron. Process the 4 bananas in a food processor until there are no  more lumps. Add the 6 eggs and continue to process until the eggs are thoroughly beaten and the mixture is combined. Next add the milk, baking powder and cinnamon until combined. Spray the top and bottom plates of the waffle iron with the canola oil spray. Ladle the mixture into the hot waffle iron and cook based on your waffle iron’s instructions. Since this batter is moist I waited until the significant amount of steam coming out of the iron subsided. These are a little more delicate than traditional waffles so take care when removing them from the waffle iron. Keep the cooked waffles warm in a 200° F oven while you cook the rest of the batter. Enjoy.

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Nutrition Facts
Servings 8.0
Amount Per Serving
calories 138
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 140 mg 47 %
Sodium 82 mg 3 %
Potassium 681 mg 19 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 2 g 8 %
Sugars 9 g
Protein 6 g 12 %
Vitamin A 7 %
Vitamin C 9 %
Calcium 21 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. Nutrition facts gathered from MyFitnessPal.com