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1-Bowl Chocolate Chip Banana Bread Waffles

Side and top angled shots of a stack of Chocolate Chip Banana Bread Waffles

Maple syrup dripping off a stack of Chocolate Chip Banana Bread Waffles

Sometimes life just calls for a waffle. Just like life sometimes calls for a naked Saturday or an evening of doing nothing but eating ice cream and watching touching documentaries on Netflix that make you cry over people’s personal triumphs. Because sometimes, all that will scratch that itch in life is a little self-indulgence.

Orange background with ingredients for making our Chocolate Chip Banana Bread Waffles recipe

While I would put these waffles in the “indulge” category, they’re definitely a healthy indulgence. With no added sugar besides what’s in the chocolate chips, plenty of fiber from old fashioned oats, and tons of banana flavor from two whole bananas, I don’t feel one ounce of guilt for having these as a weekday treat or a slow weekend breakfast — and you shouldn’t either.

Using a wooden spoon to stir batter for our Chocolate Chip Banana Bread Waffles recipe

I named these banana bread waffles for a reason: They are a quicker way to make banana bread that mocks the flavor to a T. Plus, anytime there’s chocolate chips in the mix, I say it’s a party. So consider this a (healthy) breakfast party, in the mouth.

They’re easy to make, requiring just 1 bowl, 30 minutes, and simple ingredients. Plus, they’re gluten-free friendly and naturally sweet (minus the chocolate chips)!

Cooling rack with three freshly cooked Chocolate Chip Banana Bread Waffles

Drizzling maple syrup onto a stack of Chocolate Chip Banana Bread Waffles

We hope you LOVE these waffles! They’re:

Crisp on the outside
Tender on the inside
Packed with banana bread flavor
Easy to make
& SO delicious!

If you try this recipe, let us know! Leave a comment, rate it (it’s super helpful for us and other readers), and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of Chocolate Chip Banana Bread Waffles with a bite cut out

NOTE: Recipe updated 5/24/19 to improve texture, address waffles sticking to waffle iron, and make this deliciousness gluten-free friendly!

Print
Chocolate Chip Banana Bread Waffles topped with sliced bananas and chocolate chips
4.42 from 55 votes

1-Bowl Chocolate Chip Banana Bread Waffles

These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week.

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 (Belgian-style waffles)
Category: Breakfast
Cuisine: Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? Store in freezer.

Ingredients

US Customary - Metric
  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 2 medium-size ripe bananas
  • 2 ½ tsp baking powder
  • 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter)
  • 1 cup dairy-free milk (we used unsweetened almond)
  • 1/4 tsp sea salt
  • 1/4 cup rolled oats (gluten-free when necessary)
  • 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed)
  • 1/4 cup dairy-free dark or semisweet chocolate chips

Instructions

  1. To prepare flax egg, combine flaxseed and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to thicken.

  2. Once thickened, add peeled bananas and baking powder to the flax egg and mash well with a fork until only small chunks remain. Add in oil and whisk to combine. Then add dairy-free milk and stir to combine.

  3. Next add salt and oats and stir again. Then add gluten-free flour and stir until just combined. Finally, add in chocolate chips and stir once more. 

  4. The batter should be cake-like in texture — slightly thick but pourable (not runny). When you dip a mixing spoon into it, it should leave soft peaks. If too thin, add more gluten-free flour and stir. If too thick, thin with a little dairy-free milk and stir. (We usually add a bit of gluten-free flour at this point.)

  5. Let batter rest 5 minutes while preheating waffle iron. Once iron is ready, spray with cooking spray or lightly brush with oil (not necessary if your waffle iron is non-stick like ours).

  6. Add 1 scant cup of batter to the waffle iron (adjust based on size of waffle iron) and cook according to manufacturer instructions (ours took about 5 minutes to cook through and get a slight crisp on the outside).

  7. Remove from waffle iron with a fork and set aside on a cooling rack or serving plate. You can place in a 200-degree F (93 C) oven to keep warm while continuing to cook the rest of the batter. Be sure not to stack the waffles to prevent them from getting soggy.

  8. To serve, we suggest topping with a few more chocolate chips, vegan butter or nut butter, and/or maple syrup (optional).

  9. Cool leftovers before storing. Will keep in the refrigerator up to 3 days, but are best stored in a single layer in the freezer (in a freezer-safe storage bag or container) up to 1 month. Reheat in a hot oven or toaster oven (~350 F / 176 C) until crisp and warm. 

Notes

*Nutrition information is a rough estimate calculated with avocado oil, unsweetened almond milk, and dairy-free dark chocolate chips.
*Be certain to spray cooking spray generously on the waffle iron as this mixture is more apt to stick than normal waffle batter.

Nutrition Per Serving (1 of 3 waffles)

  • Calories: 454
  • Fat: 17.7g
  • Saturated fat: 5.8g
  • Sodium: 672mg
  • Potassium: 392mg
  • Carbohydrates: 75.2g
  • Fiber: 8g
  • Sugar: 16.6g
  • Protein: 6.6g
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183 Comments 10 ingredients or less, 30 minutes or less, Breakfast, Dairy-Free, Egg-Free, Entree, Fall, Gluten Free, Holiday, Nut-Free, One Bowl, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Vegetarian, Winter

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All commentsI made thisQuestions
  1. Avatar for PamPam says

    December 10, 2019 at 5:06 pm

    Fabulous! I made the banana chocolate chip version and used the same base recipe (minus the bananas Added pumpkin purée and spices) and made pumpkin waffles. You can’t tell these are GF and vegan. They are amazing and freeze well.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 11, 2019 at 10:49 am

      We’re so glad you enjoy them, Pam! Very creative! xo

      Reply
  2. Avatar for Kit MKit M says

    November 22, 2019 at 9:18 pm

    I made this with a smaller waffle iron and ended up with five waffles. The last two stuck a little, so I should have just resprayed the iron and all would be good. I used powdered egg replacer instead of a flax egg and more all-purpose flour instead of oats. These were delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 25, 2019 at 10:13 am

      Thanks so much for the lovely review, Kit. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
      • Avatar for Kit MKit M says

        December 4, 2019 at 11:40 pm

        Certainly, will make again!

        Reply
  3. Avatar for Michelle DuncanMichelle Duncan says

    November 10, 2019 at 9:50 pm

    We made these! We used a regular egg and Bob’s Red Mill 1:1 flour! They were delicious, not as crispy as another waffle we make but so yummy and banana bread-esque! We love to make lots of extras and then freeze them for a quick breakfast another day. These froze well and were great later. I basically loved every recipe you post. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 11, 2019 at 11:47 am

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  4. Avatar for Pauline HornPauline Horn says

    November 8, 2019 at 11:48 am

    Hello, I’m new to the site and would love to try this recipe but am sensitive to oats. Is there anything I can substitute? Thank you

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 8, 2019 at 2:09 pm

      Hmm, I’m thinking you could sub with a mix of GF flour blend and almond meal / flour!

      Reply
      • Avatar for Pauline HornPauline Horn says

        November 9, 2019 at 3:18 pm

        Thanks for your help – sorry to be a pain but I’m also sensitive to almonds. Would buckwheat flour work. I can have quinoa as well

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 11, 2019 at 12:27 pm

          Hmm, I am not entirely sure but think one of those would work? Let us know if you give them a try!

          Reply
  5. Avatar for emilyemily says

    November 4, 2019 at 11:02 pm

    definitely my favourite waffle recipe :) i used all purpose flour instead of the gluten free flour and it turned out perfectly. thanks for the incredible recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 5, 2019 at 10:18 am

      We’re so glad you enjoy these, Emily! Thanks so much for sharing! xo

      Reply
  6. Avatar for HeikeHeike says

    November 3, 2019 at 4:44 am

    These are sensational. First I thought the dough may be to liquid, but no, it’s perfect. Not to sweet and wonderful texture, crispy outside, soft inside. Thanks for this awesome recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2019 at 10:52 am

      Thanks so much for the lovely review, Heike. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  7. Avatar for AngieAngie says

    October 22, 2019 at 9:39 pm

    Do you have a variation for people without waffle makers?
    Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 23, 2019 at 7:18 am

      Hmm, I don’t but I assume you could make them as pancakes? Or try this recipe? It’s very similar.

      Reply
  8. Avatar for RegelynRegelyn says

    October 8, 2019 at 10:11 pm

    I tried them with maple syrup as topping and also has them with almond butter too, taste heavenly. I even added a lot of chocolates and wanted to try some cheese though I don’t think it would taste different. Thanks for sharing your recipe. Thumbs up!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2019 at 11:30 am

      Yay! Thanks for sharing, Regelyn!

      Reply
      • Avatar for Regelyn BanalRegelyn Banal says

        October 10, 2019 at 5:55 am

        You’re welcome. More power!

        Reply
  9. Avatar for Liz BrownLiz Brown says

    October 1, 2019 at 1:43 pm

    I make these waffles every Saturday. I recently swapped crushed walnuts for the chocolate chips (husband doesn’t like chocolate) and they were amazing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 1, 2019 at 4:18 pm

      Wonderful! Thanks for sharing, Liz!

      Reply
  10. Avatar for Justyna MrózJustyna Mróz says

    August 18, 2019 at 10:43 am

    The best <3

    Reply
  11. Avatar for Hope MoirHope Moir says

    August 13, 2019 at 7:08 pm

    My fave waffle so far! No problems with sticking to the waffle maker, cooks perfect every time!!

    Reply
  12. Avatar for AlexandraAlexandra says

    July 29, 2019 at 5:02 pm

    OMG!! These waffles are my new favourite everything hahaha! I could eat them as breakfast and as desert! I tried them with maple syrup as topping and also has them with almond butter which was great! Made them for brunch when I had my in laws over and every one enjoyed them! Thanks so much for this amazing recipe ??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 29, 2019 at 5:02 pm

      So kind! Thanks for sharing, Alexandra!

      Reply
  13. Avatar for AllisonAllison says

    July 14, 2019 at 4:07 pm

    These were so yummy! Another delicious recipe.

    Reply
  14. Avatar for KarenKaren says

    July 14, 2019 at 6:57 am

    Sorry to say, but this recipe totally stuck to my waffle maker (even after heading the comments of others and making sure the waffle maker was greased up). Like other commenters, after the first batch stuck to the waffle maker I finished the batter as pancakes.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2019 at 7:12 am

      Hi Karen, we’re sorry to hear that these didn’t turn out in your waffle maker! We haven’t had this problem with our waffle maker so we aren’t sure what the difference is! Would you mind sharing the brand you use? We have had success with this one.

      Reply
  15. Avatar for RobRob says

    July 4, 2019 at 7:11 am

    Made these this morning for the family. Everyone gave them rave reviews! I was specifically asked for this to be a July 4th tradition. As always, thanks for the awesome recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 5, 2019 at 8:46 am

      Thanks so much for the lovely review, Rob. We are so glad everyone enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  16. Avatar for JanetJanet says

    July 1, 2019 at 6:09 am

    Can this recipe be made into pancakes as well? Are any changes required?
    Thanks so much!! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2019 at 6:45 am

      I think other people made it into pancakes! Check the comments. Otherwise I think it should work just fine!

      Reply
  17. Avatar for Brittany OrtizBrittany Ortiz says

    June 27, 2019 at 9:48 am

    I’ve made these many times. I use a regular egg if I’m in a time crunch, used canned reduced fat coconut milk – turned out great this morning. I often omit the chocolate chips and they’re still awesome. I like using whole wheat flour with it!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 27, 2019 at 10:38 am

      Thanks so much for sharing, Brittany! So glad you enjoy these! xo

      Reply
  18. Avatar for RoseRose says

    June 25, 2019 at 3:54 pm

    I set the serving size to six and made waffles one night. I stored it in the fridge and two days later we enjoyed pancakes. I am vegan and used flax eggs. My ingredients also included King Arthur all-purpose flour and three large bananas. This was really tasty, cooked well and did not stick to my waffle maker.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 26, 2019 at 2:18 am

      Thanks, Rose! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

      Reply
  19. Avatar for CaraCara says

    June 23, 2019 at 10:01 am

    These were delicious! I used oat milk and vegetable oil as alternatives and it worked well regardless. Super crispy on the outside and soft on the inside! I definitely thought 1/4 cup of chocolate chips would be too few, but I would recommend sticking to that amount as it was a little too chocolately for us at 1/3 cup. Thank you for this recipe—we recently identified eggs as an allergen for my husband so it’s so relieving to know you can still make things like this that taste good!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 23, 2019 at 10:49 am

      Thanks, Cara!

      Reply
  20. Avatar for KristenKristen says

    June 15, 2019 at 8:26 pm

    I was wondering what brand of dairy free chocolate chips you used.
    And if you have a favorite brand or two.
    I’ve been trying different brands and even trying brands that don’t specify vegan but appear to have no dairy in the ingredients list.
    Suggestions?
    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 17, 2019 at 8:51 am

      Hi Kristen, our favorite brand is Enjoy Life. You can find more of our favorite items here.

      Reply
  21. Avatar for Nicole WilsonNicole Wilson says

    June 9, 2019 at 5:08 pm

    This recipe was awesome as soon as I saw it I knew I needed to make it. I used a chicken egg instead of the flax egg, actually I accidentally used 2 instead of one. I made them for my boyfriend and they were great, he was shocked when I told him they were gluten free and had no added sugar. I put peanut butter on them with some pecans amazing! He just ate them with syrup. I had no issues with getting them off the waffle maker. Unfortunately on the last batch my waffle maker died. I made those ones into pancakes instead and they were great.

    Reply
  22. Avatar for HanaHana says

    June 9, 2019 at 11:51 am

    Yum!! Really delicious and didn’t need any syrup in my opinion. Sweet enough to be a dessert/treat!

    I only had steel cut oats instead of rolled oats so I blitzed them in a blender and substituted however much was in the blender for flour and added a bit more to thicken the mixture. I have a Disney waffle maker that we received as a gift and after coating it with butter only the first time, the waffles popped right out just fine.

    I did alter the recipe and added more chocolate chips because it didn’t look like there were enough in the bowl, but I would stick to the recipe next time as I found it to be almost a bit too sweet.

    Reply
  23. Avatar for KariKari says

    June 2, 2019 at 10:16 am

    I made these following the recipe exactly with poor results. For the first batch, I used a Rival Belgium waffle maker – they stuck horribly despite spraying the waffle maker first and were mushy in the middle. For the second batch, I used my waffle stir maker and despite spraying the Teflon serface they actually stuck worse. Lastly, I made pancakes with the remaining batter and they tasted fine. I really wanted to love this recipe but I was disappointed.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 3, 2019 at 8:27 am

      Hi Kari, sorry to hear these didn’t turn out in your waffle maker! But great idea to make pancakes! We haven’t had this problem with our waffle maker so we aren’t sure what the difference is!

      Reply
  24. Avatar for JackieJackie says

    June 2, 2019 at 7:47 am

    These were great! My kids didn’t even know they were healthy! I did have to cook them longer on my waffle maker to make the crispy! Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 2, 2019 at 8:22 am

      Thanks for sharing, Jackie!

      Reply
  25. Avatar for HJHJ says

    May 27, 2019 at 10:02 pm

    I want to ask if a regular egg will yield the same results, but I’m afraid of being burned at the stake.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2019 at 7:38 am

      I think so! Great question. I’d sub it in a 1:1 ratio for the flax egg. For reference, 1 small egg = 1 flax egg.

      Reply
  26. Avatar for AnnieAnnie says

    May 27, 2019 at 11:27 am

    Hi – can you use a chia egg instead of a flax egg in this recipe?
    I find chia to be so much easier since then I don’t have to grind the flax seeds!
    Thanks
    Carol

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2019 at 7:48 am

      I’m not sure as we haven’t tested it. But if you give it a try let us know how it goes!

      Reply
  27. Avatar for HavaHava says

    May 27, 2019 at 8:59 am

    If your waffle iron isn’t working all that great, or you goof it up, this batter still makes lovely pancakes. Just cook them in a sauté pan on medium heat and cook for a minute or two longer (because the batter is thick). Yum Yum…..

    Reply
  28. Avatar for David LaroucheDavid Larouche says

    May 26, 2019 at 5:38 pm

    Hey Diana,

    I used quinoa flour and my pancakes were very sticky and couldn’t cook. Do the kind of flour used play that much a role ? I bought some all purposed unbleach flour today to see if it’s going to do a difference.

    Thank you,
    David

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 27, 2019 at 7:10 am

      Hi David, yes, the type of flour can make a big difference. We have had success in this recipe with our DIY gluten-free blend.

      Reply
  29. Avatar for Margarita GibsonMargarita Gibson says

    May 26, 2019 at 9:31 am

    This recipe came out really good. I had to add about 1/4-1/2 cup of flour because it was too runny with a cup of milk so the I added a dash more of baking powder. But it was a good recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 26, 2019 at 9:46 am

      Thanks for sharing!!

      Reply
  30. Avatar for Nancy F.Nancy F. says

    May 26, 2019 at 8:03 am

    We thoroughly enjoyed this recipe – we had a choice of flours so we picked whole wheat pastry flour and I used a quick cooking oats so the smaller pieces would hydrate faster. I let the flax eggs sit a good 5-10 minutes, and I also let the completed batter rest at least 10 minutes while the waffle iron heated up. My bananas were just overripe and close to ripe so I expected the small chunks of bananas in the cooked waffle that. I forgot cooking spray on one waffle and it was a close deal to get it unstuck; with cooking spray, the others peeled off well. My waffle maker has a crispy outside setting and a cooked through setting – I picked the cooked through setting since this is a denser batter; they came out perfectly cooked! Thanks for developing and posting recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 26, 2019 at 9:20 am

      Great! Thanks for sharing, Nancy!

      Reply
  31. Avatar for JenniferJennifer says

    May 26, 2019 at 8:02 am

    These are delicious! My first one did stick to the waffle iron, but using a fork to carefully detach it from the top, it came out just fine. Topped with chopped walnuts, dark chocolate chips and a drizzle of maple syrup….mmmm, perfection! A little like dessert for breakfast. Thanks for sharing!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 26, 2019 at 9:21 am

      Yay! So glad you enjoyed these as well! They’re certainly a favorite of ours!!

      Reply
  32. Avatar for JenniferJennifer says

    May 26, 2019 at 5:30 am

    I hate to leave negative comments but since I often rely on comments to decide what to make, I want to be honest. These were crunchy on the outside (beyond crispy, which is what I like) and mushy on the inside. I think the recipe calls for too many bananas. I couldn’t taste the chocolate. I wish I hadn’t doubled the recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 26, 2019 at 9:24 am

      Hmm, that’s interesting. Did you make any other changes? For instance, what GF blend did you use? I know it’s working for other people and for me (no mushiness!), so it sounds like something ingredient-wise is causing the texture issue. Otherwise, it could be your waffle iron?

      Reply
      • Avatar for JenniferJennifer says

        May 26, 2019 at 4:36 pm

        I used half AP and half white whole wheat flour. I meant to mention that. No other changes.

        Reply
  33. Avatar for KristinKristin says

    May 26, 2019 at 3:15 am

    Love your recipes so much! Sadly this one did not work for me. I greased the waffle iron really well but they still stuck unbelievably. I made pancakes with the rest of the batter per the suggestion of others. Tasted good but not waffles ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 26, 2019 at 9:24 am

      So strange! What kind of waffle iron do you have? Did you change any other ingredients, such as the GF blend?

      Reply
  34. Avatar for Cassie Autumn TranCassie Autumn Tran says

    May 25, 2019 at 10:50 pm

    Hot damn, these waffles look killer! Love how they are so simple and don’t necessitate crazy egg replacers because a LOT of these types of recipes do. Naked Saturdays are also the best kind of Saturdays. Just saying. But I’d probably be wearing this waffle recipe or the dark chocolate chips all over my face ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 26, 2019 at 9:36 am

      haha, you get it. Thanks, Cassie!

      Reply
  35. Avatar for olesyaolesya says

    May 25, 2019 at 12:55 pm

    The best recipe i have ever tried. Thank you a lot))))))

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 25, 2019 at 4:59 pm

      Thanks for sharing!! xo

      Reply
  36. Avatar for ChinaKaatChinaKaat says

    May 25, 2019 at 11:34 am

    The flavor of these were delicious. I used frozen wild blueberries because I had no chocolate chips. I had the same problem as Ashley. They got nice and dark but the inside seemed doughy. I too used a Belgian waffle iron and cooked them about 8 minutes. I froze the leftovers to put in the toaster. Four forks ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 25, 2019 at 5:00 pm

      Thanks for sharing! These shouldn’t be doughy in the middle. Did you use a store-bought gluten-free blend? That may have been the issue…

      Reply
  37. Avatar for SarahSarah says

    May 24, 2019 at 4:14 pm

    I know you are now posting things that aren’t vegan. My request is that you explicitly label the things that are vegan in the post title so those of us who are vegan know whether it is worth clicking over. Thank you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 25, 2019 at 5:08 pm

      Hi Sarah, thanks for the feedback. We will do our best to label things accordingly. It won’t always be in the title, but it will always be categorized vegan when applicable.

      Reply
  38. Avatar for DonnaDonna says

    May 24, 2019 at 11:38 am

    What can I substitute the oats with? I’m making for a friend who is allergic.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 24, 2019 at 11:55 am

      Hmm, I’m thinking a blend of more almond flour OR more gluten-free four!

      Reply
  39. Avatar for SamanthaSamantha says

    May 24, 2019 at 8:07 am

    LOL “naked Saturdays”. This among many other reasons is why I’ve been a devout MB fan and follower for years!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2019 at 8:00 am

      haha yessss. Thanks, Samantha!

      Reply
  40. Avatar for aleksaleks says

    March 27, 2019 at 3:44 am

    can you use a chia egg instead ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 27, 2019 at 11:59 am

      We haven’t tried that, but another reader had success and we think it would work! Hope that helps!

      Reply
    • Avatar for PaulPaul says

      May 24, 2019 at 4:06 pm

      Love this recipe! The waffles were amazing and turned out great. I altered the recipe by substituting ground chia seed for flax (1:1), 1.5 tbsp water instead of oil, and used brown rice flour and almond flour mix instead of flour. Thanks MB for another great recipe.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        May 25, 2019 at 5:08 pm

        Thanks for sharing, Paul!

        Reply
  41. Avatar for AdriannaAdrianna says

    March 10, 2019 at 9:57 pm

    Hi! Quick question,
    I have golden flaxseed meal, would that work for the egg replacer?
    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 11, 2019 at 8:00 am

      Yes, that should work just fine! Hope that helps!

      Reply
    • Avatar for AshleyAshley says

      March 28, 2019 at 2:40 pm

      First off, these waffles have a lovely flavor! I used chopped up walnuts instead of chocolate chips and I loved the added crunch.
      On the sad side of the news though, I could not get the outside to crisp or the inside to cook thoroughly. I thinned out the batter as suggested by adding more almond milk and then also tried lower heat and longer cook time (as well as higher heat and longer cook times!) but while the thinnest parts of my waffle would get dark, the inside was still moist and undercooked. I did use a Belgian waffle maker.
      Mine didn’t stick at all either by the way!
      What can I try next please to troubleshoot? Because the flavor of these is quite yummy!

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        March 29, 2019 at 10:27 am

        Hi Ashley, glad you enjoyed the flavor! We aren’t sure what went wrong with the inside being undercooked since we haven’t had this problem with our Belgian waffle maker and it sounds like you followed our troubleshooting ideas- this is the one we use.

        Reply
        • Avatar for AshleyAshley says

          April 20, 2019 at 7:08 pm

          So I tried this again. Bad news is that the insides still felt undercooked straight from waffle iron or after being in the oven for a bit. The amazing news is on a hunch I froze the fresh waffles and then toasted one the next day and omg perfection! It was crispy and fluffy and so so right. So that’s my plan with this recipe from now on. I shall make a big batch, freeze and nom later! Thanks!

          Reply
        • Avatar for lim suhuilim suhui says

          May 29, 2019 at 9:09 pm

          Just wanted to let you know, this is Wonderful recipe!!! I follow exactly and it turn out super delicious, my kids loves it and we finished all before we send to the dining table?

          Reply
          • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

            May 30, 2019 at 9:38 am

            Thanks so much for the lovely review, Lim. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  42. Avatar for HannahHannah says

    March 10, 2019 at 4:54 pm

    I made these this morning. . . Delicious!!! My picky husband and 5yr old niece went back for seconds. I used a regular egg instead of a flaxseed egg and I used regular all purpose flower instead of gluten free flower. We top them with a little maple syrup. We will definitely make them again!!

    Reply
    • Avatar for HannahHannah says

      March 10, 2019 at 4:56 pm

      Flour* ??‍♀️ That’s what I get for talk to text.

      Reply
  43. Avatar for Jennifer AliceaJennifer Alicea says

    March 7, 2019 at 1:12 am

    This might be a stupid question but can I make pancakes with this batter too?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 7, 2019 at 10:25 am

      Hi Jennifer, We haven’t tried that, but if you do, we would suggest adding a little more liquid to thin it out. If you try it, we would love to hear how it goes! Hope that helps!

      Reply
    • Avatar for MaeMae says

      May 24, 2019 at 11:31 am

      I was wondering the same thing since I don’t have a waffle maker but they sounded so good so thanks for asking!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        May 24, 2019 at 11:55 am

        I think as is it would work well as pancakes! Let us know if you try it!

        Reply
    • Avatar for Shawna BShawna B says

      May 24, 2019 at 3:25 pm

      I was wondering the same thing!! Glad it is an option since I don’t have a waffle press.

      Reply
  44. Avatar for IrmaIrma says

    March 6, 2019 at 8:16 am

    Can the oats be omitted? Also have you tried Namaste perfect flour blend ? Would that work? Oh for the flax seed egg how many actualeggs can be used instead? I love your recipes and I have tried alot of them. Still learning how to eat healthy. My daughter and I have gluten , Dairy, oats, soy and corn issues. Thank you for what you do. Your recipes have helped so much.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 6, 2019 at 10:07 am

      Hi Irma, So glad our recipes have helped you! Chicken eggs can be subbed 1-1 for flax eggs. We have not tried the namaste perfect flour blend, but it looks somewhat similar to our homemade gluten-free blend and we think it would work. For the oats, we think it might work to sub them for almond flour or another nut meal or chopped walnuts. If you give it a try, we would love to hear how it goes!

      Reply
      • Avatar for Jessica WaltherJessica Walther says

        April 20, 2019 at 8:47 am

        Used the almond flour option and they turned out great!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          April 22, 2019 at 8:10 am

          Thanks for sharing!

          Reply
    • Avatar for ClaraClara says

      April 13, 2019 at 9:52 am

      I use the Namaste flour blend for almost everything in a 1 for 1 regular flour substitution. Works great for these waffles.

      Reply
  45. Avatar for SaraSara says

    March 5, 2019 at 8:31 pm

    Love the original, so cannot wait to try this one out. I have to admit that this recipe turned me into a waffle lover
    Thank you so much ?????

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 6, 2019 at 9:52 am

      Woohoo! So glad to hear this, Sara! Thanks for the lovely review!

      Reply
  46. Avatar for Krista HillKrista Hill says

    February 27, 2019 at 2:29 pm

    I tried this recipe and I tried it five different ways to really give it a chance, one time I tried adding more milk, another time I tried adding more flour but it always came out super undercooked no matter how long I would cook it for and just really doughy on inside and I don’t know how to fix that. What am I doing wrong??

    Reply
    • Avatar for SupportSupport says

      March 4, 2019 at 2:56 pm

      Hi Krista, we retested the recipe and updated it to add oil and made a few other modifications. Hopefully that makes the difference for you!

      Reply
  47. Avatar for NjskoNjsko says

    February 9, 2019 at 7:13 am

    Making the waffles right now for breakfast. Sometimes when I make this recipe (like today) the outside gets cooked but the inside stays wet and mushy. I’m not sure why that happens. Maybe the riper bananas have more liquid content? Not sure. In that case, when I see that the first waffle is a little gooey inside (still yummy), I stir in some extra flour to the batter. I made a double batch today add added maybe an extra 1/4c – 1/2 c of flour.

    Reply
  48. Avatar for NjskoNjsko says

    February 4, 2019 at 1:36 pm

    This recipe is a keeper. They’re delicious, healthy and I usually make a double batch the evening before so I can quickly reheat in the morning. I usually use white whole wheat flour to make these. And have never had any issue with sticking. I use a wooden chopstick to gently get them out and that works fine. These are good with or without the chocolate chips. I’ve made buttery overnight yeasted waffles that were also delicious (and more work to make) and my family (toddler, teen, husband) all preferred this healthier recipe. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2019 at 8:00 am

      Thanks for sharing!!

      Reply
  49. Avatar for LizLiz says

    January 15, 2019 at 7:57 pm

    These were AMAZING! I used a regular egg, milk, and white flour (didn’t want to risk no one eating them if they didn’t taste good) and added two capfuls of oil so it wouldn’t stick to my waffle iron and they were so yummy they were gobbled up by my kids. Less sugar, more bananas, extra fiber- did not taste at all like we were missing anything. Next time I will try 1/2 whole wheat flour and may even experiment with almond milk. Keeper!

    Reply
  50. Avatar for AbbyAbby says

    November 25, 2018 at 2:55 pm

    Really? It already seems runny. Should I just add more plant milk?

    Reply
  51. Avatar for AbbyAbby says

    November 25, 2018 at 5:46 am

    I’m using a Belgian waffle maker. The insides keep coming out moist. Any suggestions? We really love this recipe but I want fluffy, dry insides, not wet batter.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 25, 2018 at 10:49 am

      It sounds like your batter is too thick, Abby! In future, try a thinner consistency and that should cook through better.

      Reply
  52. Avatar for Rebecca IsonRebecca Ison says

    November 9, 2018 at 8:06 am

    These turned out great. I used 1/2 whole wheat pastry flour and 1/2 white. My kids and I throughly enjoyed them. I topped mine with maple and pecans. Yummm!

    Reply
  53. Avatar for AlizaAliza says

    September 3, 2018 at 2:17 pm

    I can’t get enough of these waffles! It’s literally like eating banana bread in waffle form. We didn’t use any cooking spray, so they did stick to the iron, but the they came off easily. I actually didn’t mind that they stuck, because while that’s caused them to split across the middle, it created a perfect pocket for melting butter.

    We made one batch with chocolate chips and one without. Both equally delicious.

    One thing I might suggest is adding how long to let the batter sit before using it. It says “let sit” but doesn’t indicate how long, which may have led to some of the mixed results shared in the comments here.

    Reply
  54. Avatar for LouLou says

    May 6, 2018 at 1:22 am

    I’m sooooo glad I’ve discovered your blog. I’m a minimalist but it never occurred to me of applying it to baking which is wonderful because I love baking. Thank you for sharing this recipe, I will definitely try it since I have super riped bananas on hand.

    Reply
  55. Avatar for Max MillerMax Miller says

    April 14, 2018 at 5:57 am

    These turned out great. I had all the items at home already. I used oats that I had put through the blender (from another recipe) and using the oat “flour” turned out great.

    Reply
  56. Avatar for April StaDhaApril StaDha says

    February 18, 2018 at 7:19 am

    This recipe would be perfect for a thinner waffle maker. I left the iron closed and cooking until I smelled burning chocolate, and had to remove them each time with steam still coming out. Even with blackened crispy outsides, these were mushy inside. My batter seemed quite thin, especially for a vegan recipe (most I have success with tend to be much thicker than traditional batter).

    I use an Oster Belgian waffle maker, which makes sort of moderately thick waffles (not quite as thick as Belgian, despite the name). I had no trouble with sticking. I slather my waffle iron in coconut oil to start out (my cooking spray tends to give sweeter foods a funky taste), then add more after cooking every 2 waffles.

    The taste was good, even though the texture was not my cup of tea.

    Reply
    • Avatar for AbbyAbby says

      December 13, 2018 at 6:14 pm

      I agree. These are delicious but with my Belgians waffle maker they turned out wet in the middle. In a regular, thin waffle maker they came out great! We can’t keep them around!

      Reply
  57. Avatar for AlyciaAlycia says

    February 3, 2018 at 7:12 am

    Wow, these ended up terrible. I followed the recipe to a tee, too. It’s funny that if you sort the recipes from ‘all comments’ to ‘i made this’ – the reviews definitely tell the story! Wish I would’ve done that first before wasting these ingredients :(

    Reply
  58. Avatar for JacquelineJacqueline says

    January 9, 2018 at 6:30 am

    These are amazing! I followed the recipe using canned coconut milk. My only change was using an actual egg, since I was out of flax. They turned out amazing and I had no issues with them sticking. These would be awesome as freezer waffles to pull out for a quick lunch.

    Reply
  59. Avatar for GwenGwen says

    January 6, 2018 at 5:09 am

    Hi Dana ! My bf and I just made those and they are so delicious ! Thank you <3 <3 <3

    Reply
  60. Avatar for BrittaniBrittani says

    December 15, 2017 at 8:36 am

    I tried making these and unfornately they didnt come out. I tried making them as waffles first and even though i added oil they go stuck to the waffle maker. The bigger problem i ran into was them not cooking inside. So I attempted to make them into pancakes, again adding oil to the pan they got stuck, which didn’t allow them to cook inside. So im not sure what im doing wrong. Im rating this as a 3 im sure its definitely worth a 5 but im not sure how to fix it.

    Reply
  61. Avatar for Jenny BJenny B says

    August 1, 2017 at 8:06 am

    I made these and they taste great. But I have a problem. The top and bottom stick and pull apart on the waffle maker. I have had this same problem with other vegan waffles. Is this a normal problem or user error? I do put oil on the waffle maker and it is not helping at all. Any advice would be appreciated. Thanks we love all your recipes!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 1, 2017 at 10:57 am

      Hi! Try using cooking spray instead of oil and make sure to use it generously!

      Reply
  62. Avatar for ErinErin says

    July 28, 2017 at 8:39 am

    I’ve made this recipe about 4 times and the first time I fell absolutely in love with them and they came out perfect. Unfortunately every time I have tried to make them again they keep sticking to my waffle iron and rip in half. I have tried butttering my iron and lathering in canola oil and nothing seems to help :( does any one have any suggestions maybe I need a new waffle iron? Thanks!

    Reply
  63. Avatar for MichelleMichelle says

    July 19, 2017 at 7:24 am

    Made these and they didn’t turn out at all :( Stuck to waffle maker despite using lots of oil. Maybe it was my “other” flour combo.

    Reply
  64. Avatar for Bridget ChaseBridget Chase says

    July 16, 2017 at 6:29 am

    I don’t know what I did wrong, but I could not get these waffles to come out. I made several attempts, but they kept sticking to the waffle iron, despite lots of oil. I ended up using the batter and making pancakes. Oh well! My boyfriend still really liked them, while I thought the flavor was just ok. I will definitely try and make again as they are vegan and have no oil.

    Reply
  65. Avatar for Brianne VaillancourtBrianne Vaillancourt says

    May 30, 2017 at 5:22 am

    I tried making these and instead of cooking the way waffles usually do, they quickly got crispy and burnt on the outside, while the inside wasn’t even cooked yet. I couldn’t even get them out of the iron without completely destroying them. This is not the first time it happens to me – when I tried to make your Spiced Buckwheat Pancakes I couldn’t flip them since they wouldn’t stick together and would only make a pile of mush, while the side touching the pan was burning.
    Maybe I’m doing something wrong? I wonder if anyone else is having these issues.

    Reply
  66. Avatar for LailaLaila says

    April 18, 2017 at 6:48 pm

    Hello! A friend recommended your website! I have just discovered the joys of vegan waffles and this recipe looks great! I’m moving flat and have run out of flax seeds (i’m trying to use up everything i have before I move country again and don’t want to buy anymore!). What other vegan substitutions can i use? Super excited to try this as I have frozen bananas, chocolate chips and flour to use up!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2017 at 8:25 pm

      Hi Laila! In the event that you’re out of flax, you could try using a mashed banana in place of the flax egg and that should work! Hope this helps!

      Reply
  67. Avatar for pat marinopat marino says

    January 15, 2017 at 2:10 am

    this was my first time making waffles. is the texture of the cooked waffles supposed
    to be wet in middle because of the bananas. or did I do something wrong. I even cooked them longer. they just got darker on outside, thank you. pat.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 16, 2017 at 6:50 am

      Hi Pat! It sounds like your batter might have come out a little too thick! Next time, if you see this happening again, try adding 1 tbsp more of milk (dairy or non-dairy) and thin out your batter a bit adding more milk as needed. Hope this helps!

      Reply
  68. Avatar for GenaGena says

    January 3, 2017 at 4:24 am

    I just want to start off by telling you that I LOVE your blog and your cookbook. It’s my go-to blog and cookbook if I’m looking for a new recipe because your recipes are always delicious and turn out perfectly. Except for this one, that is. This recipe didn’t turn out at all. Despite generous oiling, the waffles stuck horribly to the iron. I cooked the last of the batter in a frying pan as pancakes, which seemed to salvage it somewhat.

    Reply
    • Avatar for MarisaMarisa says

      May 28, 2019 at 10:01 pm

      I have always had fantastic success with minimalist baker recipes and recommend them all the time. I was super excited to make these this morning for my family (a rare week day treat), but what a disappointment. Perhaps it’s me or my waffle iron, but I found they stuck horribly even with generous oiling and they were just crispy, no tender inside, super hard to cut and enjoy. :-/

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        May 29, 2019 at 10:39 am

        So unfortunate to hear! Did you by chance make any modifications to the recipe, altering the GF blend, etc.? I assume you haven’t had this iron sticking issue with other recipes? Would love to help troubleshoot.

        Reply
  69. Avatar for RitaRita says

    November 19, 2016 at 3:43 pm

    Hello- I have made many of your waffle and pancake recipes and they were delicious however this one failed . I noticed you did not have an oil in the recipe?
    I ran out of cooking spray and oiled the waffle iron with coconut oil. The waffles stuck to iron and had to make a pancake with batter.
    Any thoughts ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 21, 2016 at 12:19 pm

      Hi there! You can definitely try adding some oil, though I didn’t find I needed it. Sorry you had trouble!

      Reply
  70. Avatar for DanaDana says

    October 20, 2016 at 7:44 pm

    Since ice cream is mentioned in the intro thought I’d share (for anyone who isn’t familiar), Coconut Bliss Ice cream is a healthier version of ice cream. It is non-dairy and made with organic coconut milk. Most importantly, most of their flavors contain coconut sugar rather than organic cane sugar. They have many wonderful flavors. This is the only ice cream we will buy! :) Also, Lily’s Dark Chocolate morsals is a wonderful choice for those who also prefer to stay away from refined sugar. Lily’s is sweetened with stevia. Great recipe! Made these waffles with oat flour (which I ground myself). VERY yummy. Also, another tip is that certain waffle makers don’t necessarily *need* “cooking spray” (even IF the directions on waffle maker instructs you to use it). Most are non-stick so there is no need (sometimes adding it *causes* issues). I have the Presto 03510 FlipSide Belgian Waffle Maker, 7-inch (bought on Amazon) and I’ve never used any cooking spray and my waffles always come out SO easliy. Perfect every single time. :)

    Reply
    • Avatar for DanaDana says

      October 20, 2016 at 7:49 pm

      … I also added chopped toasted walnuts to my batter. VERY yummy if you prefer nuts in your waffles or pancakes as we do. The next time I make them (or a pumpkin waffle), I plan on making coconut whipped cream using the solidified cream in canned coconut milk (adding a bit of maple syrup and vanilla). :) Helloo … (lol).

      Reply
  71. Avatar for Sara PearsonSara Pearson says

    October 15, 2016 at 11:15 am

    I made these with a chia egg substitute (1T seeds soaked in 3T water til gel-like), which I think made it less sticky. I had no problem getting them out of the press, which was Belgian style. I used unsweetened vanilla almond milk and quick oats since I didn’t have old fashioned. They turned out great. Like lots of waffle recipes, in order to fully cook the inside, the outside has to get super dark…still good though.

    Reply
  72. Avatar for YogiYogi says

    October 8, 2016 at 8:08 am

    Loved these waffles!!! I used kamut/wheat flour. They stuck very little but still were easy to remove. Still together in one piece.

    Reply
  73. Avatar for christinechristine says

    September 18, 2016 at 11:23 am

    Oh my god, these are fantastic. Love this so much. I now have a go-to breakfast for when I have too many ripe bananas.

    Reply
  74. Avatar for AnikaAnika says

    September 4, 2016 at 12:35 am

    Tried it today for breakfast and used pea flour and chocolate rice milk. They taste super nice but properly stuck to the iron … Might play around with the recipe a bit to make the come out in one piece. Plus I might add a few more chocolate chips, I liked the melted chocolate inside ?
    Thanks for the recipe!

    Reply
  75. Avatar for AnonymousAnonymous says

    May 9, 2016 at 8:53 am

    Is this something that can be frozen and heated up again another day? Can’t wait to try it!

    Reply
  76. Avatar for NatalieNatalie says

    April 3, 2016 at 6:33 am

    I was so excited to make these for breakfast this morning, as I’ve seen them on here for a while and have never gotten around to it. Unfortunately, I didn’t have as much success as others. I think my waffle iron was too hot as two of my waffles were totally burnt on the outside but raw in the middle. I switched to pancakes and still had a bit of trouble getting them cooked through. Totally not your fault (& I still love this recipe) just thought I’d share that a waffle iron with multiple heat settings would be ideal to cook these guys “low and slow.” Hope that helps! :)

    Reply
  77. Avatar for Sue ZSue Z says

    March 21, 2016 at 3:41 am

    Hi – I’ve tried to make these twice and both times I got a mushy mess. First time I substituted 1/2 c coconut and 1/2 c almond flour for the flour, egg white for the flax egg and almond milk for the milk. The batter was really thick and waffles crumbled and stuck to the waffle iron. Try two: 1/2 c coconut and 1/2 c spelt flours, egg white and cashew milk. again, the batter was a thick ball. So I added buttermilk to try to get it to spread and at least I able to make waffles but not a good consistency. Could you please advise? Meanwhile, i’ll try the standard recipes without substitutions.

    Reply
    • Avatar for YogiYogi says

      October 8, 2016 at 8:05 am

      It’s the coconut flour. Coconut flour in my experience is not interchangeable with other flours. I have always had to look for a recipe with coconut flour for it to successfully work.

      Reply
  78. Avatar for SandySandy says

    January 24, 2016 at 7:29 am

    I have made this recipe twice now, for a non vegan husband who “hates” dk chocokate and “whole wheat” bothe of which I used. They are superb. He loves them. Highly recommended.

    Reply
  79. Avatar for SophieSophie says

    January 18, 2016 at 3:15 pm

    Is the whole recipe 239 calories or just one waffle?? :)

    Reply
  80. Avatar for James | ThrowingWafflesJames | ThrowingWaffles says

    January 11, 2016 at 2:25 pm

    Those waffles look amazing. What brand of a waffle iron are you using? I’m planning to make those waffles but I need to buy some chocolate chips first.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 12, 2016 at 5:17 pm

      Find it here!

      Reply
  81. Avatar for Caprice DornCaprice Dorn says

    November 8, 2015 at 2:02 pm

    I am so happy I have found you. Although I am primarily planted based, my husband is not . You site is a nice balance of both. He loves your vegan biscuits and these banana chip waffles. I am slowly converting him to a healthier way of eating… Thank you !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 9, 2015 at 6:29 pm

      Thanks so much, Caprice! John doesn’t eat as plant-based as me, so I try to make recipes that please us both! xoxo

      Reply
  82. Avatar for MagdalenaMagdalena says

    November 5, 2015 at 8:24 am

    This batter is so good….but I really wish the tidbit of NEEDING cooking spray was somewhere towards the top – or in the ingredients. I read the blog post, checked to make sure I had all the ingredients, made the batter, THEN read that I NEEDED cooking spray. I tried a few other things but it didn’t work. I was left with a huge mess and no waffles. Thank goodness they were able to turn into pancakes and, of course, tasted fabulous. But I would suggesting adding the cooking spray to the ingredients, though I have learned to read EVERYTHING before starting a recipe. =)

    Reply
  83. Avatar for SarahSarah says

    September 16, 2015 at 8:30 am

    I love it, I’ve been making this on a regular basis for over a year.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 16, 2015 at 6:06 pm

      Wonderful! Thanks for saying hi, Sarah!

      Reply
  84. Avatar for CatCat says

    March 8, 2015 at 4:52 pm

    Made these for dinner tonight. Used whole wheat flour and 100% cacao bakers chocolate………….ABSOLUTELY DELICIOUS!!!!
    Only thing I only got 2 waffles out of my batter.

    Reply
  85. Avatar for MelissaMelissa says

    January 31, 2015 at 9:13 am

    Just made these for breakfast for my Mom and myself. They were exceptional! What a great recipe. I love the amount of flavor packed into these even though there aren’t many ingredients!

    Reply
  86. Avatar for TaraTara says

    January 22, 2015 at 7:26 am

    Wow..waiting for these to cool was torture! :)
    what kind of waffle iron/maker do you use??

    Reply
  87. Avatar for Lisa FrameLisa Frame says

    November 5, 2014 at 6:22 pm

    Have made these twice now with a few additions/substitutions. Basically, doubled recipe. Used Bisquick, so no baking powder. Mashed very ripe bananas & pears, used cashew milk(very creamy). Mixed my flaxseed meal with Cuties Tangerine/Mango/Passionfruit Juice instead of water. In addition to chocolate chips added pomegranate infused cranberries, a mixture of ground pumpkin seeds & pistachios, the oats & chopped fresh blackberries. Made the waffles in my Belgian waffle maker which yields nice & thick waffles. Topped with no sugar added Apricot Fruit Spread & fresh pomegranate arils, raspberries, & blackberries. Also used a Swedish Queens Blend Preserves of raspberries & blueberries on some of the waffles instead of the apricot spread. Turned out great…very filling & delicious. Thnx for recipe.

    Reply
    • Avatar for SharonSharon says

      March 31, 2017 at 10:37 am

      Wow. Your are brilliant.

      Reply
  88. Avatar for LauraLaura says

    September 6, 2014 at 1:07 pm

    Oops, nevermind, I see now in the description that I should use old fashioned oats!

    Reply
  89. Avatar for LauraLaura says

    September 6, 2014 at 12:50 pm

    Should I use instant oats or old fashioned oats?

    Reply
  90. Avatar for Maddy TMaddy T says

    September 1, 2014 at 12:45 pm

    Ohmygosh, these waffles were amazing. I gave them to my dad without telling him how “healthy” they were and he absolutely loved them. Currently have a line-up for more haha Thanks for the recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 1, 2014 at 5:17 pm

      haha, nice! healthy waffles for the win!

      Reply
  91. Avatar for shannonshannon says

    August 29, 2014 at 5:41 am

    This recipe sounds amazing! I can’t wait to try it! Can I replace the flax egg with a regular egg?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 29, 2014 at 1:49 pm

      Yes!

      Reply
  92. Avatar for Shannon CShannon C says

    May 26, 2014 at 9:28 am

    Instead of going to the gym with my husband, I feigned plans to do yoga from home and instead made a single serving of these for myself :) I divided the recipe by four and I subbed Bob’s Red Mill GF flour with no problem. Then I topped my waffle with peanut butter ice cream (al la Oh Ladycakes). Insert maniacal laughter here, muhahahaha!

    Reply
  93. Avatar for Hannah @ CleanEatingVeggieGirlHannah @ CleanEatingVeggieGirl says

    May 18, 2014 at 11:16 am

    I just made these and they are fantastic!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 18, 2014 at 3:44 pm

      Great! Glad you like them, Hannah!

      Reply
  94. Avatar for ShannonShannon says

    November 1, 2013 at 10:48 am

    Hi Dana,

    Tried this recipe this morning for my little one and I. She approves! We love anything with banana in it so that’s a plus! I’ll be using this recipe again. Super easy and quick! Love your blog. Thanks for posting!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2013 at 5:19 pm

      Love to hear it! Thanks for sharing, Shannon.

      Reply
  95. Avatar for Laura (Blogging Over Thyme)Laura (Blogging Over Thyme) says

    August 12, 2013 at 9:40 am

    Banana bread waffles?! With chocolate chips?! Man, my cereal this morning pales in comparison to this breakfast :)

    Reply
  96. Avatar for JuliaJulia says

    April 6, 2013 at 8:20 pm

    Yum these look awesome!!! I am trying them out tomorrow! :) I love your blog sooo much please keep posting your AMAZING recipes and your pictures are some of the most awesome, delicious, and crisp looking pictures I’ve seen on ANY blog!! Please keep posting avidly because I look at your blog every day for recipes! :D Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      April 6, 2013 at 10:45 pm

      Julia! You are so sweet. Thanks for such kind words! I’m so glad to hear you enjoy our recipes and photographs. Stick around and keep sharing the love!

      Reply
  97. Avatar for belynbelyn says

    August 31, 2012 at 1:15 pm

    Made these for Sunday breakfast. So yummy! Great recipe and my new favorite website. Thank you :) ~Belyn

    Reply
  98. Avatar for TriciaTricia says

    August 22, 2012 at 9:52 am

    I made these for lunch today for me and my little toddler man, and let me just say – we both thought they were delicious! He was finished with his waffle before I could get mine out of the iron and onto a plate! What a fantastic recipe! The waffles really do taste just like banana bread. I was going to put some almond butter on mine, but while I was thinking about it I ended up eating the waffle. So I’m going to have to try it tomorrow on the left overs :-) Thanks for the great recipe – it was just what I needed today!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 22, 2012 at 12:25 pm

      haha, that’s great news! I love how they REALLY do taste like banana bread. My favorite toppings are either a little almond butter and honey, OR a sprinkle of dark chocolate chips! They melt and make a nice little “frosting” – yum!

      Reply
  99. Avatar for MichelleMichelle says

    August 17, 2012 at 8:01 pm

    Is a waffle serving the whole round waffle or 1/4 of the round waffle?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 17, 2012 at 9:39 pm

      One whole waffle : )

      Reply
      • Avatar for MichelleMichelle says

        August 17, 2012 at 10:04 pm

        Thanks! Btw, all of the recipes look absolutely amazing and are a must-try!

        Reply
  100. Avatar for Tammy TTammy T says

    August 11, 2012 at 5:45 pm

    Love your recipes, and your photos always leaving me drooling! This one was no exception along with the laughter over the story! Naked Saturdays are awesome (a friend celebrated naked weekends!), as was the story of your long ago breakfasts! Nice!

    Can Not Wait to make these!

    Tammy

    Reply
  101. Avatar for GenevieveGenevieve says

    August 11, 2012 at 5:34 pm

    Oh my goodness! These are the BEST WAFFLES ever!! We had them this morning. WOW! They were so yummy and super quick to make! I loved the texture and the flavor. Will definitely be making this into a go to recipe at our house.

    I changed it to gluten free and it was super easy.
    Used my gluten free flour mix (millet and sorghum flour + tapioca, potato and corn starch- 1-1 flour to starch ratio)
    And added 1/2 tsp more baking powder and 1/2 tsp xanthan gum. We also used rice milk (add it at the end to get the right consistency) PERFECT!

    Thank you so much for posting this recipe.
    Genevieve

    Reply
  102. Avatar for GenevieveGenevieve says

    August 10, 2012 at 1:40 pm

    Oh my! Those looks SO good! I adore banana bread. That was a funny story about the one day to indulge. I would be SO sick that one day! Oh, but I think it would be worth it. :) I like your idea of just smaller indulgences throughout the week.
    Sorry about those nasty comments! I don’t know how people feel they have the right to be so rude! I think I’d delete the comments. It’s your blog after all. I don’t think I’d mind spending .99 for a recipe. Although, I have numerous food allergies in my family and I like to see what basic ingredients I would have to change. I wonder if there’s a way you can put a list of the basic ingredients (not the amounts of course) or maybe just list if it’s a dairy, egg, nut free or a vegan or gluten free recipe?

    Genevieve

    Reply

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