Banana Berry Waffles with Coconut Cream

Gluten-Free, Dairy-Free, Contains Egg (not Vegan)

I always crave sweet breakfasts, but also don’t want to have a sugar crash by 10pm. Unlike most waffles that are all carbs and syrup, these actually have no added sweetener other than fruit. There’s also plenty of protein and fiber, so you’ll feel full until lunch. These waffles are guaranteed to be fluffy, crispy and satisfying. If you don’t have a waffle maker, this recipe also works for pancakes!


Time: 20 minutes

Servings: 2 (makes 4 small waffles or 3 large ones)


2 eggs

2 medium sized bananas

1/3 cup oat milk (or almond milk)

1/3 cup dried coconut flakes

1/3 cup pure buckwheat flour (a naturally gluten-free grain)

1 tsp vanilla

1/4 tsp salt

¼ tsp cinnamon

¼ tsp nutmeg

1 cup canned coconut milk (full-fat, not the light version)

Coconut oil or other neutral oil for frying.


Peanut butter (or sunflower seed butter)

Pecans (or walnuts)

Mixed berries


Mash bananas in a large bowl, then whisk in the eggs. Stir in vanilla, salt, cinnamon, nutmeg, and oat milk. Add coconut flakes and flour and mix thoroughly. Grease your waffle maker with coconut oil or other neutral/sweet oil. Warm up to temperature as per waffle maker instructions and use a ladle to carefully pour the batter on. The batter should make about four small waffles or three large ones. (If making pancakes instead, heat the oil in a frying pan and ladle batter into the pan on medium heat.) Keep each waffle frying for about 2 minutes until very browned on the edges. Open the can of coconut milk and mix the cream and liquid together in something that is easy to pour from. Once the waffles are all cooked, spread a thin layer of peanut butter and cover in berries. Serve hot with coconut cream on the side to pour on top. Enjoy!