Our gluten-free Almond Flour Banana Waffles recipe is crisp on the outside, soft and fluffy on the inside, and packed with flavor. These healthy banana waffles make a delicious breakfast any time!

pouring syrup over gluten-free banana waffles

These Gluten-Free Banana Waffles Are A Breakfast Dream Come True

Delicious gluten-free waffles made from nourishing ingredients! Light and crispy on the outside, fluffy on the inside, these almond flour banana waffles are exactly what you want them to be!

🥣 EASE: This easy recipe is made from simple ingredients and is as easy as mash, mix, and cook! No fussy techniques and no crazy ingredients required!

🍌 FLAVORS: Fresh banana, warm notes of cinnamon, and a subtle sweetness from the almond flour, vanilla, and maple syrup.

🧇 KID-FRIENDLY. Banana waffles are delicious as a fun weekend breakfast, or breakfast-for-dinner, but since you can freeze them, these waffles are also great for busy mornings!

Happy cooking! xo, Emily

Gather Your Ingredients

This healthy banana waffle recipe is made from simple, wholesome ingredients you’ll LOVE. Let’s take a look:

ingredients for gluten-free banana waffles

Almond Flour. Blanched almond flour has a moist, fine texture that makes for delicious waffles! Do not substitute almond meal or gluten-free measure-for-measure flour here, or your waffles will not turn out properly.
Arrowroot or Tapioca Starch. Pairing the almond flour with a little bit of starch is the secret to perfect pumpkin waffles every time. It helps give these waffles their nice, fluffy texture!
Baking Powder. For the perfect rise & puff.
Cinnamon & Salt. Ground cinnamon adds warmth and a subtle banana bread vibe, while salt enhances and balances the flavors.
Ripe Bananas. These banana waffles taste best when made with overripe bananas with plenty of brown spots. They’ll mash more easily and taste sweeter!
Dairy-Free Milk. I usually make these almond flour banana waffles with unsweetened almond milk, but whatever milk you drink will work, whether that’s oat milk, soy milk, cashew milk, coconut milk, or cow’s milk if it fits your dietary needs.
Pure Maple Syrup. The natural sweetness of bananas + a little maple syrup strikes the perfect balance of sweetness and moisture without the need for added sugar.
Eggs. Another must for binding the waffle batter together and getting just the right texture. (This recipe hasn’t been tested with any egg substitute, like chia or flax eggs.)
A Little Fat. Some avocado oil, melted coconut oil, or melted butter works well! Or, you can swap in whatever neutral-flavored oil you like that fits your dietary needs (like vegetable oil or canola oil)
Vanilla. Lastly, some vanilla extract adds another note of sweetness.

How To Make Almond Flour Banana Waffles, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

making almond flour banana waffles, step by step

Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don’t recommend cooking spray, which can gum up your waffle iron over time)
Whisk The Dry Ingredients. In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, and salt until well combined.
Add The Wet Ingredients. Next, add mashed banana, milk, syrup, eggs, oil or melted butter, and vanilla to the dry ingredients. Whisk to combine well.
Cook The Waffles. Scoop or pour batter into your heated waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
Repeat with remaining batter until all the banana waffles are cooked.
Store leftover waffles in an airtight container or bag in the fridge or freeze in a freezer bag up to 2 months. You can reheat them in the toaster, a toaster oven, or the oven if you want them crispy. Or, you can pop them in the microwave (though they’ll be soft in the microwave)

Make a Big Batch! This easy banana waffle recipe freezes beautifully, so they can be a great option for meal prep! You can make a double or triple batch and freeze the leftovers so you can enjoy a fluffy waffle any time!

Gluten-free banana waffles topped with sliced bananas and pure maple syrup

Serving Suggestions + Toppings To Try

Honestly, these banana waffles are yummy enough to eat on their own, but it’s always fun to add toppings! Here are a few of our favorite toppings for banana waffles:

Maple Syrup. I have to start with this classic. A little drizzle of maple syrup in every crispy pocket of these gluten-free banana waffles is DELICIOUS.
Sliced Bananas. Mimic the flavors of the waffles with a bit more banana!
Peanut Butter or Nut Butter. I love banana with nut butter, so I like to top these healthy banana waffles off with a drizzle of peanut butter, almond butter or mixed nut butter. It even adds a little more protein!
A Dollop Of Whipped Cream. A big spoonful of whipped cream or whipped coconut cream on top makes these almond flour banana waffles feel like a total treat. Feel free to get the store-bought kind for ease, or whip up your own! Prefer more protein? Try a dollop of Greek yogurt!
Toasted Pecans. I love the nutty crunch that toasted pecans add.
Fresh Berries. Some fresh fruit, like sliced strawberries, fresh raspberries, or fresh blueberries can be delicious with these homemade waffles!
A Few Chocolate Chips. Chocolate + banana are so good together! My kids love when I add a few chocolate chips on top of their waffles. (You *can* mix them into the batter, if you prefer, but I like to add them add the end so they don’t burn or stick to the waffle iron.)

FAQ + Tips And Tricks For The Best Gluten-Free Banana Waffles

HOW TO KEEP YOUR WAFFLES CRISPY! If you’re cooking these easy banana waffles for a crowd and want to keep your waffles crisp, try placing the cooked waffles in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.

NEED A WAFFLE IRON? We’ve owned a LOT of waffle irons in the 17+ years we’ve been married, but my favorite is this Double Belgian Waffle Maker that can cook two large waffles at once.

USE THE RIGHT KIND OF ALMOND FLOUR! For best results, use blanched, finely ground almond flour. I like Blue Diamond, Honeyville, Wellbee’s, and Anthony’s. Almond flours vary in density, and a good way to get consistent results is to measure properly, using the Scoop and Level Method–fluff the flour with a spoon/whisk/fork, then scoop with a spoon into a measuring cup (rather than scooping with your measuring cup, which can compact the flour). That said, the BEST WAY to get perfect waffles is to weigh your ingredients with a kitchen scale.

CAN I USE ANOTHER FLOUR? Not for this recipe. Alternative flours, like gluten-free measure-for-measure flour, oat flour, or coconut flour, are not good substitutes without making other adjustments.

More Gluten-Free Breakfast Recipes To Try

Blender Banana Oatmeal Pancakes

Gluten-Free Belgian Waffles

Almond Flour Pumpkin Waffles

Front view of gluten-free banana oatmeal muffins.

Gluten-Free Banana Muffins

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Almond Flour Banana Waffles recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Almond Flour Banana Waffles

5 from 1 vote

Emily Dixon, One Lovely Life

Delicious gluten-free waffles made from nourishing ingredients! Light and crispy on the outside, fluffy on the inside, these almond flour banana waffles are exactly what you want them to be!

Prep Time: 10

Cook Time: 25

Total Time: 35

Print Pin Rate

Servings: -6 servings (depending on your waffle iron)

Calories: 362kcal

Ingredients

1 2/3 cup blanched almond flour (150 grams)
1/2 cup arrowroot powder or tapioca starch (60 grams)
2 teaspoons baking powder see notes for paleo
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup mashed banana (overripe/spotty banana!)
1/2 cup unsweetened almond milk or your favorite milk
1/4 cup pure maple syrup
2 eggs
3 Tablespoons avocado oil or melted butter (can sub ghee or coconut oil for paleo or, if not paleo, you can sub another neutral oil or vegetable oil, or melted vegan butter)
1 teaspoon vanilla extract

Instructions

Prep & Preheat. Preheat your waffle iron and grease with nonstick spray or brush with a very thin layer of oil. (I don't recommend cooking spray, which can gum up your waffle iron over time)
Whisk The Dry Ingredients. In a large mixing bowl, whisk together almond flour, arrowroot, baking powder, cinnamon, and salt until well combined.
Add The Wet Ingredients. Next, add mashed banana, milk, syrup, eggs, oil or melted butter, and vanilla to the dry ingredients. Whisk to combine well.
Cook The Waffles. Scoop or pour batter into your heated waffle iron and cook according to your waffle maker instructions. (Many waffle irons use 1/3 cup or 1/2 cup batter per waffle–try not to overfill!)
Repeat with remaining batter until all the banana waffles are cooked.
Store leftover waffles in an airtight container or bag in the fridge or freeze in a freezer bag up to 2 months. You can reheat them in the toaster, a toaster oven, or the oven if you want them crispy. Or, you can pop them in the microwave (though they'll be soft in the microwave)

Notes

Keep Your Waffles Crispy! If you’re cooking waffles for a crowd and want to keep them crisp, try placing them in a single layer on a cooling rack, rather than stacking them. Stacked waffles tend to steam each other, which softens that gorgeous crispiness of the outside layer. You can also put them in a low-heat oven (about 200 degrees F). I put my cooling rack on a baking sheet and pop the whole thing in the oven to keep them warm and crisp.
Freeze & Reheat Leftovers. We freeze leftover waffles ALL the time. They’re great for quick weekday breakfasts, and we also toss them in packed lunches. To freeze, make sure the waffles are completely cool, then stack them one layer at a time in a freezer-safe bag. I put a sheet of parchment paper in between layers to keep them from sticking to each other. (You do you!) To reheat, pop them in the toaster, or put them on a baking sheet in a 350 degree oven for about 5 minutes.
Paleo Notes. If you’re strictly paleo, you’ll need to be sure to find a paleo-approved baking powder option. Baking powder tends to contain cornstarch, which isn’t paleo approved. You can make your own, which only requires arrowroot powder, baking soda, and cream of tartar.

Video

Course: Breakfast, Waffles

Cuisine: American

Keyword: almond flour pumpkin waffles, almond flour waffles, gluten free pumpkin waffles, healthy pumpkin waffles, paleo pumpkin waffles, pumpkin waffles