Buckwheat Banana Waffles
Buckwheat Banana Waffles (Makes 20)
These naturally sweet, gluten-free waffles are light, nutty, and packed with goodness. Perfect for breakfast, lunchboxes, or a quick afternoon snack. Buckwheat flour adds fibre and minerals, while ripe bananas and a splash of maple syrup bring natural sweetness—no refined sugar needed. This is a big batch recipe as I like to bulk prep this and put them straight into my freezer.
Ingredients
4 large ripe bananas (about 500 g, mashed)
4 large eggs
2 cups (500 ml) milk of choice (dairy or plant-based)
½ cup (120 ml) butter
¼ cup (60 ml) pure maple syrup
2 tsp vanilla extract
3 cups (360 g) buckwheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon (optional)
Pinch of salt
Method
In a large bowl, mash the bananas until smooth. Whisk in eggs, milk, oil, maple syrup, and vanilla.
In a separate bowl, combine buckwheat flour, baking powder, baking soda, cinnamon, and salt.
Fold dry ingredients into the wet mixture until just combined.
Preheat and lightly grease your waffle maker. Pour in about ¼ cup of batter per waffle (depending on your machine). Cook until golden and crisp.
Serve warm with toppings of choice.
Notes & Tips
Freezer-friendly: These waffles freeze beautifully. Simply let them cool, stack in a container, and pop straight into the freezer. Reheat from frozen in the toaster—they come out hot and crisp, just like fresh.
Sweetness levels: The bananas and maple together make these naturally sweet. For toddlers, you can halve the maple if you want a milder flavour.
Toddler snack hack: Make mini waffles for little hands. Great for lunchboxes or on-the-go snacks.
Flavour twists: Add blueberries, choc chips, or chopped nuts for extra texture.