Grain-Free Banana Nut Waffles

Grain-Free Banana Nut Waffles

I'm sharing another recipe from Foraged Breakfast today! Wonder what the heck I'm talking about? Go read about my first eCookbook, and then come back for this grain-free banana nut waffle recipe. 

When you descend the ski hill at Crested Butte in Colorado, the smell of vanilla, butter and maple syrup wafts in your face. It gets stronger the closer you get to the bottom. As the hill tappers off and your skis slow, you find yourself standing in front of a small shack serving Belgian Waffles. They are steaming even as they get plated, causing swirls of butter and maple syrup to take over your mind. Talk about a solid business plan! Serving hot waffles to hungry traveling skiers who just want something warm--now that's a jackpot. 

Grain-Free Banana Nut Waffles

Admitting that I've never made a Belgian Waffle makes me feel like a fraud, but it doesn't mean I can't smell (or taste) a good waffle when I come across it. One whiff of those ski hut waffles has the ability to set me off on a waffle-craving craze for weeks. 

These banana nut waffles have a similar effect, filling the house with the sweet smell of maple syrup, butter, and vanilla. Toasted pecans only add to this experience. The difference is, they are made with 100% wholesome ingredients (because you know that's how I like it!). Read: almond flour, bananas, cinnamon, and pecans.

Grain-Free Banana Nut Waffles

Just between you and I, the batter for these waffles is made in the blender (!!!) which means it's ready in, like, 3 minutes flat. So even though they look fancy, you'll be head-deep in banana nut waffle, maple swirls, and melting butter in no time. Your waffle cravings can't really wait any longer, can they?! 

Grain-Free Banana Nut Waffles

Published September 28, 2017 by
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Serves: 4   |    Total Time: 30 minutes


    For batter:
  • 3/4 cup almond flour
  • 1 banana
  • 2 tablespoons coconut flour
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 1 teaspoon baking soda
  • 3 eggs
  • 1/4 cup milk of choice
  • 1 teaspoon vanilla

  • Optional, to serve:
  • Sliced banana
  • Toasted pecan pieces
  • Butter
  • Maple syrup


  1. Pre-heat a non-stick waffle iron.
  2. Add batter ingredients to a blender, and puree until batter is smooth and no clumps remain.
  3. Pour ¼ of the batter into waffle iron, and close iron. Cook for 4-5 minutes, until waffle is fluffy and golden. Transfer waffle to a plate.
  4. Repeat step 3 until all of the batter is used, cleaning waffle iron as necessary between rounds to prevent and burning or sticking.
  5. Serve with pats of butter, toasted pecans, sliced banana, and a drizzle of maple syrup.

This recipe is a sample from my eCookbook, Foraged Breakfast. Want to see the whole book? Click below! 

Foraged Breakfast - a Collection of Whole Food Breakfast Recipes

Paleo Banana Bread with Cacao Nibs

Using almond flour in place of regular flour in banana bread makes for a soft, nutty, and moist loaf. One that’s satisfying, grain-free, and gluten-free, too!

A lot of bakers will tell you that in order to make bread, you need to pull out the scale. You need to measure twice, and be precise. I am not that baker. In fact, this recipe is a “base recipe” from which I’ve made many variations, including turning the slices into french toast, swapping out the cacao nibs for chocolate chips, and topping the whole thing with walnut streusel. My mom has reported replacing half of the almond flour with regular wheat flour. My point: be brave, experiment, and create.

My advice: Don't be afraid to try test things out. Sometimes, a little experiment can lead to wonderful things. Even if it doesn't work, you'll learn more about your ingredients by giving it a shot.

Alternative flours are different, and bake differently than traditional flour — some experimentation and learning comes with baking with almond flour for the first time, too!

Paleo Banana Bread with Cacao Nibs

Published April 17, 2015 by
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Yields: 1 loaf   |    Total Time: 1 hour 10 minutes


  • 1/2 cup almond flour
  • 1/2 cup coconut flour 
  • 1 tablespoon arrowroot starch  
  • 1 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil or butter, softened or melted, plus more for greasing your pan
  • 4 eggs 
  • 4 very ripe bananas (if you are using bananas that are solid yellow (i.e., they do not yet have brown spots), you may wish to add 1-2 tablespoons of honey to this bread to increase it’s sweetness)
  • 1/2 cup cacao nibs


  1. Preheat the oven to 350°F. Grease a standard 9-inch loaf pan with coconut oil (alternatively, you can line the pan with parchment paper). 
  2. In a mixing bowl, whisk together the dry ingredients, until no clumps remain.
  3. In a separate bowl, cream together the bananas, coconut oil, and vanilla. Once they are fully combined, stir in the eggs until incorporated. 
  4. Add the dry ingredients to the wet, stirring it in with a spatula or electric mixer until a consistent batter forms. It may have a few small clumps but should be mostly smooth. Fold in the cacao nibs.  
  5. Spread the batter into an even layer in the loaf pan. Optionally, sprinkle the top of the load with cacao nibs. Then, place the pan in the center of the oven. Bake for 45 - 55 minutes until golden on top, and a toothpick comes out clean when inserted into the middle of the loaf. Allow to cool for 15 minutes before slicing. 


3-Ingredient Matcha Ice Cream (Paleo & Vegan)

Phew. If you haven't noticed, summer is here. Not the way summer is here on June 21st. Not the way summer is here on the last day of school. Summer is here like it's been pushing high 90s every day this week and not a cloud has come to cool us off. 

This week in the Front Range… via Weather Underground

Forgive me, but due to the heat our regular scheduled programming is going to be interrupted by a completely different recipe. In this weather, I have absolutely no desire to write about anything vaguely warm. As a result, I'm skipping the post I had planned on publishing (a recipe for Swedish Meatballs in Paleo Mushroom Gravy) for this: 3-ingredient Matcha Ice Cream. 

If it's as hot where you are as it is here, I think you'll understand. It's easy and fast. It's sweet. You don't have to touch the oven or the stove. It's a green tea pick-me-up in your afternoon. 

This particular ratio of coconut milk to banana made for one of my creamiest paleo ice creams yet. What's more, it's egg-free, vegan, and AIP-friendly, so you can share it with pretty much anyone! Not that you'll want to…the two of us polished off the entire bowl in one day! 

I've decided that when it's this hot, ice cream for dinner is actually a valid choice. (But I promise, as soon as this heat wave passes, we'll get to those Swedish Meatballs!)

3-Ingredient Matcha Ice Cream (Paleo, AIP, Vegan, Raw)

2 very ripe bananas

1/2 cup canned coconut cream (full-fat canned coconut milk will work in a pinch, too!)

2 tablespoons matcha powder 


Place all ingredients in the jar of a blender and blend on high until smooth. Pour the mixture into an ice cream maker and follow the instructions for your ice cream maker. Once the ice cream maker is done, eat on the spot (or scoop the ice cream into a air-tight container and freeze for later enjoyment). 

Note: If you do not have an ice cream maker...

• Use frozen bananas and cut the coconut milk in half. Blend and eat! It will be more like soft serve and not quite as rich, but is a quick-fix.