I’d be lying if I said I wouldn’t try to marry this waffle sandwich if it got down on one starchy-knee.
What is it about waffles that just gives me all of the warm fuzzies inside?
On weekend mornings growing up, my Dad would actually allow us to sleep in. By 10 am we had to be up for a bike ride, but until that fateful hour, we could lay in bed peacefully.
Woah woah woah. Don’t get carried away. The coffee bean grinder would still go off like a fire alarm in my ear. And then usually the blender. Then most likely he’d crank up a Pink Floyd album.
But those rare mornings were always sacred. And 99.9% of the time included the old family sourdough whole wheat waffle recipe. To this day I don’t think I could conjure up anything more in life I could ever want on a weekend morning and this recipe is a tribute to that. A healthier tribute, made with chia seeds and coconut oil.
I never knew I had the capacity to cry tears of pleasure over a waffle sandwich…until this day. I wanted waffles in a bad, bad way. Then I wanted a super sweet topping. Well why not sandwich the topping in between two waffles and just make a sandwich. I can’t even look at these photos…they just make me want to high tail it to my waffle iron and go to breakfast-town.
Sweet, chewy, and crispy vegan & gluten free waffles envelope a creamy caramelized banana sauce. Forget yo girlfriend or yo boyfriend…because the end result is 110% worthy of all your love and devotion.
Mornings like these call for cupcake pajamas, bare feet, and wafflin.’
Caramelized Banana Waffle Sandwich
Makes about 12 small, thin waffles ~185 calories each
Makes about 1 cup caramelized banana sauce, about 100 calories per 1/4 cup
For the waffles:
- 1/2 cup buckwheat flour
- 1 1/2 cups white rice flour (brown rice flour would work, too) ***See note at bottom
- 1/2 cup cornstarch
- 2 T baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar
- 1/4 cup coconut oil
- 2 T chia seeds + 6 T water (can also use ground flax seeds)
- 2 1/3 cups non-dairy milk (I used cashew milk)
For the caramelized banana filling:
- 2 bananas
- 2 T vegan butter (such as Earth balance, or some other non-dairy margarine)
- 1/2 cup non-dairy milk (I used cashew milk)
- 1/4 cup + 1 T brown sugar
- 2 tsp cinnamon
- 2 tsp vanilla extract
- cooking spray (coconut oil, olive oil….doesn’t matter!)
- Turn on dat waffle iron…get it all nice and roasty toasty. Drooling already…yikes.
- Mix together all the dry fixins’: the flours, cornstarch, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium sized bowl until thoroughly combined.
- The chia seeds in this recipe are taking the place of eggs and are supposed to be ground. To do this, take a high speed blender or food processor and combine the 2 T of chia seeds with the 6 T of water and blend until a thin paste forms. This step ensures a more smooth, less gritty waffle. If using ground flax seeds instead of chia, skip this step and simply combine 2 T ground flax meal with 6 T water in a small bowl and let it sit for 5 minutes.
- Make a well in the center of the bowl of dry ingredients and pour in the chia/flax mixture, the non-dairy milk, and the coconut oil. Mix the bowl up until a batter forms. Batter will be relatively thin…do not panic.
- Pour into waffle iron and bake the sons of bitches up.
- For the filling, spray a skillet with cooking spray and heat up to medium-high.
- Slice the bananas into thin rounds and place bananas in the skillet.
- Fry the ‘naners for 1 minute.
- Reduce heat to medium and add in the vegan butter/margarine, non-dairy milk, brown sugar, and cinnamon. Don’t add in the vanilla just yet! Cook 4-5 minutes until the mixture becomes dark brown and thick.
- When it’s done, pour the vanilla extract in and stir until combined.
- Spread 1/4 cup filling between two waffles and….cry with pleasure.
***You can also opt to not add in buckwheat flour and just do a whole two cups of rice flour. They will be a little lighter in color and have a less nutty flavor/texture, it’s up to you, boss.