Rachel eats

Banana Rice Waffles – GF

Nothing is better than starting off the day with freshly made waffles, sausages, and crispy potatoes! On mornings where we have a slow day or we know everyone will be home and awake for breakfast, we like to have a big breakfast as a family. Or if we have a lot of breakfast ingredients in the fridge and freezer and we are trying to do a clear out, we will have breakfast for dinner, which is one of my Mom’s favorite dinner meals.

I have been craving waffles since my little sister and I shared that dreamy waffle in Arizona about a month ago. However, that waffle was not gluten-free and this waffle recipe is! Which means I can eat as many as I want! And these waffles keep well in the freezer, so I have been heating up the frozen leftover waffles in the toaster oven in the morning to eat with my coffee, and it has made my mornings even better! Especially since the past few weeks the weather has been a bit gloomy and sad looking, not like the normal sunny weather we usually have down here.

20180512_180658-1.jpg

This recipe is super easy! Just add all the ingredients into the blender and it does all the work for you! My Dad got this waffle griddle from work as a prize from a staff party and it has become super handy! Now we can use our old waffle griddle to make regular waffles and for the gluten-free waffles, we can make them in the new waffle maker.

Banana Rice Waffles adapted from Cotter Crunch

makes: 6-9 medium waffles

2 eggs
2 cups cooked brown rice
1 medium banana (about a 6-7 inch banana)
1 Tablespoon coconut oil
1/4 cup sugar (or maple syrup)
1/2 Teaspoon baking powder
1/4 Teaspoon salt
1 Teaspoon vanilla
1 Tablespoon tapioca flour
1/2 cup almond milk
1/2 Teaspoon cinnamon

  • Place all ingredients in the blender and blend until smooth (batter will be slightly thick)
  • Heat up your waffle griddle and when it’s ready, spoon about 1/2 cup batter into the center of the greased griddle
  • If your waffle griddle has an indicator light for when the waffle is ready, use the light as a guide and cook another 1-2 minutes depending on the temperature of your waffle griddle (my waffle griddle took about 8-9 minutes to cook and make the waffle crispy)
  • Serve hot with your favorite fruit, maple syrup, or whipped cream
  • Any extra waffles, allow them to cool fully before placing into a freezer bag and storing in the freezer, they last about 2-3 weeks in the freezer
20180512_174215-1.jpg
Added everything into our blender and this is what it looks like
20180512_174219-1.jpg
Our waffle griddle came with this measuring cup, which is about 1/2 cup

20180512_174224-1.jpg20180512_174350-1.jpg20180512_174616-1.jpg20180512_174824-1.jpg20180512_180653.jpg

This is my new go-to breakfast after my favorite banana pancakes! These do take a little bit longer to cook than the pancakes, but if you have a little bit extra time in the morning, these are definitely something to put your time into! You may be a little skeptical about having cooked rice in your waffles, but you can’t even taste the rice with the sweetness of the banana and cinnamon taking over the flavor!

Every day, Lai day! What is your favorite thing to top your waffles with? Fresh strawberries? Powder sugar and maple syrup?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s