Gluten-Free Banana-Blueberry Waffles
For these gluten-free waffles, a mix of almond flour, rice flour, and tapioca starch (plus a mashed ripe banana) keeps things crisp, light, and naturally sweet. Fresh or frozen blueberries baked into the batter offer the perfect flavor and textural contrast.
What to buy: Almond flour (also known as almond meal) is available at well-stocked markets.
- 1 cup almond flour
- 1 cup brown or white rice flour
- 1/3 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 large very ripe banana
- 1/2 cup unsalted butter (1 stick), melted
- 4 large eggs
- 2 cups buttermilk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Cooking spray
- Salted butter and maple syrup, for serving
1Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.
2In a large bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, and salt to break up any lumps.
3In another bowl, mash the banana, then add the melted butter, eggs, buttermilk, and vanilla. Whisk until combined. Pour the buttermilk mixture into the flour mixture and stir until the ingredients are moistened and just combined. Stir in the blueberries.
4Heat the waffle iron to medium according to the manufacturer’s instructions. Once heated, spray with cooking spray, fill it with batter, close the lid, and cook until the waffle is golden brown (when the steam starts to diminish from the waffle iron, you can open the top and peek for doneness). Transfer to the wire rack on the baking sheet in the oven.
5Repeat with the remaining batter, spraying the iron between each waffle. Serve the waffles right away with plenty of butter and syrup.
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