Crispy Gluten-Free Waffles Banana Ice Cream Sundae

Ingredients

Waffle batter components

  • 1 1/2 cups gluten free oat flour
  • 1/2 cup blanched almond flour
  • 1/4 cup chickpea flour
  • 1/2 cup cornmeal
  • 1 T ground chia or flax seeds
  • 1 T baking powder
  • pinch sea salt
  • 2 1/2 cups almond milk
  • 2 teaspoons vanilla extract
  • 3 T date paste or maple syrup

Ice cream mixture

  • Frozen bananas
  • Splash of plant based milk

Preparation

  1. Mix the dry ingredients in a large bowl: 1 1/2 cups gluten free oat flour, 1/2 cup blanched almond flour, 1/4 cup chickpea flour, 1/2 cup cornmeal, 1 T ground chia or flax seeds, 1 T baking powder, and a pinch of sea salt.

  2. Make a well in the center of the dry ingredients and add 2 1/2 cups almond milk, 2 teaspoons vanilla extract, and 3 T date paste or maple syrup. Mix until well combined.

  3. Follow your waffle maker's directions, using about 1/2 cup batter per waffle, and cook until crispy and delicious. This makes 4-6 large waffles.

  4. For the banana ice cream, blend frozen bananas in a high speed blender or food processor with a splash of plant-based milk. Use one frozen banana per serving and adjust accordingly.

  5. Scoop the banana ice cream onto the waffles and top with almond butter for the sundae assembly.

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