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