These Banana Flax Waffles are made with just seven ingredients and no added sugar. They freeze well and make a great breakfast or snack!
Hi friends!
I made these Banana Flax Waffles three times this week because I knew I needed to share them with you as soon as possible. My youngest is a huge waffle fan and I’ve gotten into the habit of buying a couple of boxes of frozen waffles each week at the store so we can both eat them for breakfast. I’ve had it on my list to develop a new homemade recipe because I think a good waffle recipe is something you should always have in your back pocket.
In my opinion, a good waffle is hearty, not overly sweet and can easily be frozen and then popped in the toaster for a quick meal or snack.
This recipe fits the bill. It’s made with just seven ingredients. It’s a good way to use up a couple of ripe bananas if you’re tired of muffins or bread. And they freeze beautifully.
Banana Flax Waffles
These Banana Flax Waffles can be topped with peanut butter, syrup, yogurt or smashed berries. You can add chocolate chips, hemp or chia seeds or peanut butter to the batter. And they’re nut-free so they’d make a great addition to a school lunch box!
They’re made with kefir, which I think is part of why they’re so good. But you can also use whatever dairy or non-dairy milk you have on hand!
Here’s how you make them. (I have this Cuisinart Waffle Maker (aff link) and love it. Basic but you don’t need anything fancy).
PrintBanana Flax Waffles
These Banana Flax Waffles are made with just seven ingredients and no added sugar. They freeze well and make a great breakfast or snack!
- Yield: six waffles 1x
Ingredients
3/4 cup mashed ripe bananas (approx 2 medium)
2 eggs
1 cup plain kefir (i use whole milk kefir, or any dairy/non-dairy milk should work)
1/4 cup oil (i use avocado oil)
1/4 cup ground flaxseed
1.5 cups white whole wheat flour
1 tsp cinnamon
1 Tbsp baking powder
Optional mix-ins: chocolate chips, blueberries, hemp seeds, chia seeds
Instructions
- In a bowl, combine mashed bananas, eggs, kefir and oil.
- Stir in ground flax, flour, cinnamon and baking powder.
- Let sit for 5-10 minutes while waffle iron preheats.
- Grease waffle iron and scoop approx 1/3 cup onto waffle iron and cook as directed
Notes
You can sub 1/4 cup peanut butter for the oil if you want, or mix in some peanut butter in addition to the oil. Omitting the oil will make them a little bit denser but just as delicious.
To freeze, cool completely on wire cooling rack, break in half and stack. Place in a ziploc or reuseable bag, remove excess air and store in the freezer. Pop them in the toaster when ready to eat!
These will definitely be a new staple in our house. My youngest has taste-tested all three batches and is a huge fan.
I think you could make these vegan by turning the ground flax into 2 flax eggs and using non-dairy milk, but I haven’t tried it myself!
Enjoy!
–Lindsay–
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
Made these this morning and everyone in the family loved them! We don’t have any left to freeze so I’ll need to double next time. We have an egg allergy and I just left the eggs out and they turned out fine. (I normally would add mashed banana or flax to something like this.)
We also had to leave out the eggs. I added 1/3 cup water to our flax and let it set up to create the “egg.” Cane out perfect! Soft on the inside, some crunch on the outside. Perfect amount of sweetness topped with almond butter and a drizzle of maple syrup. These will become my go to waffle recipe! Thank you.
Would regular whole wheat flour work here instead of white whole wheat? Or would they be too dense?
Made these over the weekend and the kids loved them!!! Have never tried kefir so it was nice to try something new. Might make another batch to freeze!
So happy to find a no-added-sugar waffle recipe. I made these with a mini waffle maker and got about a dozen. They freeze well and I am enjoying them in the morning with a slathering of peanut butter and a dollop of no-sugar-added blueberry chia jam. Thanks for the great recipe!
I have made this recipe three times now at night, freeze them and pop them in our toaster in the morning. My 1.5 year old loves these! I just made these using gluten free flour and almond milk for my husband and he devoured them. They are filling, healthy and delicious! Thanks! You are my go-to for recipes my family will love.
Big hit with the kids this morning! We subbed kefir for 1/2 cup plain yogurt and 1/2 cup milk. We added hemp hearts and chocolate chips. Will definitely be making again!
ooh def adding hemp next time to mine!
Really good. Easy to put together and kid and dad approved!! We liked the added peanut butter option!!
yay! happy they’re a hit!
How much PB would you add if you were going to add it to the batter?
These are a staple in our house! Kids like them with blueberries. I always make a double batch now to have on hand in the freezer . They reheat so well in the toaster.
We made these this morning for the upcoming school week. They looked and smelled delicious. I’m sure the kids will love them. We used almond milk which is what we had.
My kids really enjoyed this recipe. It was easy to make and freezes well. Thanks!
I can’t get over how easy these are to make. I make them and freeze! They reheat well in the toaster and make for a great breakfast or snack. My boys love them with cream cheese or nut butter.
Amazing! Easy, delicious, kid friendly. Used a 50-50 mixture of soy milk and full fat yogurt for a thicker Kefir-like texture. Worked perfectly. This recipe is a KEEPER!