Spoil your sweetie with breakfast in bed by whipping up these delicious and decadent banana waffles with coconut whipped cream and maple glazed pecans! This recipe is easy to make, gluten free and will have you going back for more.
There is nothing that my husband and I love more than a delicious breakfast spread. We could easily pass on dinner night out, but oh boy, don’t mess with our weekend breakfast date! We have both come to look forward to this time together and even start planning the night before of where we want to go. It has me drooling just thinking about it!
But sometimes, we don’t make it out somewhere for breakfast so I’ll whip up a breakfast for us at home. This usually consists of waffles, pancakes or egg sandwiches. In other words, give me all the carbs! I’ll often refer to my Weekend Brunch Pinterest Board for new recipes and twists on the breakfast classics to make something extra special.
This past weekend, I made banana waffles and they were oh, so delicious! They were crunchy on the outside, soft on the inside and full of banana goodness. They reminded me of taking a bite out of a toasted slice of banana bread. Yum!
Since Valentine’s Day is coming up in less than a week, I thought I would kick these banana waffles up a notch with some coconut whipped cream and maple-glazed pecans to make them extra special. And, to top it off, I’m really pulling out all the stops by serving these banana waffles breakfast-in-bed style!
These waffles are gluten-free since they are made with ground oat flour. You can make your own by grinding up gluten-free rolled oats in a food processor or high-speed blender! The key to fluffy waffles is to let the batter sit for a few minutes to allow the oat flour to soak up all of the moisture. To make these waffles vegan, I hear that flax eggs would make a great substitute in this recipe!
Last year, my husband made me chocolate waffles with strawberries and a chocolate espresso whipped cream (with a little help from yours truly), so I figured this year, it’s my turn to serve up a special breakfast. Waffles seem to be our theme, so I’m going with it!
Whatever the occasion is, or even if you just want to add a little something special to your average weekend morning, these banana waffles with coconut whipped cream and maple-glazed pecans won’t disappoint!
The best part is, you can make a big batch (or two!) and freeze the leftovers for a quick breakfast during the work week. Win!
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- 1 1/2 cups oat flour
- 1 Tablespoon ground flax seed (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 large egg, beaten
- 2 over-ripe bananas, mashed
- 1/4 cup melted coconut oil
- 2 Tablespoons raw or coconut sugar
- 2 Tablespoons brown sugar
- 1 teaspoon vanilla
- Maple glazed pecans
- 1/2 cup pecans, chopped
- 2 Tablespoons maple syrup
- 1/8 teaspoon sea salt
- In a large mixing bowl, combine the dry ingredients (oat flour, baking powder, flax seed, cinnamon, and salt). Mix until well incorporated. In a separate mixing bowl, combine the almond milk, egg, bananas, coconut oil, sugar, brown sugar and vanilla. Mix until everything is well combined.
- Make a little well in the center of the dry ingredients and pour in the wet ingredients, mixing as you pour. Mix until the wet and dry ingredients are well incorporated. Set aside for at least 10 minutes to allow the oat flour to soak up all of the liquid resulting in fluffy waffles!
- In the meantime, heat up your waffle iron. Once your iron is hot, generously spray with coconut oil cooking spray to prevent sticking (and ensure extra crispiness!). Pour about 1/3 cup of the waffle batter into each waffle section and cook according to your manufacturer’s directions. For my waffle iron, it takes about 5 minutes for the waffle to cook through and crisp up.
- Remove the waffle from the iron and place on a baking rack in a 200 degrees oven while making the other batches.
- To make the maple glazed pecans, heat a small skillet over medium-low heat. Add the pecans, maple syrup and pinch of salt and toss to coat. Continue cooking until the pecans are toasted and the maple syrup is sticky.
- When ready to serve, top with extra banana slices, coconut whipped cream and maple glazed pecans. Enjoy!
**For a vegan version, I hear flax eggs would work as a wonderful substitute in this recipe.