Banana-Nut Waffles (Gluten-Free and Vegan)

From: Chef #816558

On Nov 1, 2009

These are the best waffles ever!!! I use 1 1/2 cups any milk and use agave nectar or maple syrup. One daughter likes hers plain and no nuts, other daughter with berries or choc chips, hubby likes his with berries and I like mine with mini choc chips, sometimes with whipped cream and a drizzle of choc syrup! I used to dislike any waffles until I tried this recipe... THANKS!

From: Chef #326543

On Oct 12, 2009

DS is making these now. Day 2 of gluten, egg, soy, corn, milk etc... free living. I found that I needed to use about 1 cup rice milk vs the 2 cups stated. That may be because of the flours that we are using for our GF mix. I recommend starting with 1 cup and adding more if needed. WE also use this recipe for pancakes. DS says that they are AWESOME!!

From: KateL

On Mar 8, 2009

Simply wonderful, I didn't need any butter or syrup to relish these, and DH was ecstatic! My waffle iron misbehaved, so I made largish pancakes with about 1/4 cup batter each (or use a coffee measure to make 4 small pancakes) on a hot nonstick skillet over high heat, spraying with nonstick spray before each round. The lack of eggs helps us mind our doctor's admonishments to limit eggs, and — who knows! — we may have an undiagnosed gluten allergy, so this could be our new pancake recipe that I can fix more often for DH. I made up the rest of the pancakes and separated with wax paper; DH can reheat in the oven at 225 F for about 20-25 minutes. Thanks for posting this recipe, Prose! Made for March 2009 Veg*n Swap.

From: Enjolinfam

On Sep 13, 2008

These healthy waffles had great texture and taste! My DD's and DH loved them! I know we'll be making these again. Thanks Prose! Made for veg*n swap II.