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Banana Quinoa Waffles

These Gluten-Free Banana Quinoa Waffles are healthy, easy to make, absolutely delicious! They freeze well for meal prep and are great for weekend brunch!

Ever since I was a little girl, weekends were meant for decadent and semi-elaborate breakfasts. Throughout the week, our mornings are jam-packed and we can't shake that rushed feeling. We're busy getting ready for work, packing lunches, getting kids ready for school, and mornings just seem to fly by in a blur.

And for many of us, breakfast is the last thing on our minds.

Even though I work for myself, I still do feel rushed in the mornings and almost always resort to my green smoothies or smoothie bowls. They're quick, easy, nutritious and filling.

But as soon as the weekend hits, friends, time is on our side – we can actually slow down and unwind a little. No more rushing. Wake up a little later, stroll into the kitchen, eyes still groggy with sleep, hair wild and unruly, and make breakfast. A special breakfast. A weekend-worthy breakfast.

Fluffy Gluten-Free Waffle Recipe

The Ultimate Gluten-Free Breakfast

Waffles, quinoa flour pancakes, and pumpkin cornbread french toast are my idea of a special breakfast. Having a plate full of golden brown treats in front of me, drizzled with warm maple syrup and topped with fresh fruit, my eyes begin to sparkle and my heart fills with warmth.

These meals will forever remind me of my Dad. In the kitchen every weekend morning, whipping up his fabulous blueberry pancakes {here's my gluten-free version} and his fluffy, light waffles. Some of my favorite memories are sitting at the island watching him cook, eagerly waiting for the light to turn green on the waffle machine, knowing it was time to dig in.

With that image in your mind, I leave you with my own version of Sunday waffles. With smashed bananas and toasted quinoa flour, these waffles are still light and fluffy but have a subtle sweetness and hint of nutty flavor, that makes them truly unique.

How to make Gluten-Free Waffles

How to Make Gluten-Free Waffles Fluffy

Gluten-free waffles actually don't require anything special over their traditional counterparts. As long as you get the flour combo right, it's super easy!

The trick to getting incredibly fluffy waffles is the eggs. You'll want to separate the eggs and beat the egg yolks into the other wet ingredients and beat the egg whites into stiff peaks.

The reason you want to beat egg whites for waffles is you'll get waffles that are:

  • Lighter
  • Fluffier
  • Better texture internally

It's not required, but dang does it make a difference!

Best Quinoa Waffles Recipe

The Best Quinoa Waffles…With Banana!

Honestly? Banana makes everything better in my book and that's exactly what it's doing in these quinoa waffles! Banana adds some natural sweetness, but also helps keep the inside of the waffle tender. It also adds fiber, complex carbohydrates and helps you use less syrup!

We're also using quinoa flour to give these waffles a nutrition boost. Quinoa flour is one of my favorites and it's so great in pancakes and waffles. It helps keep the texture light, but you get that little jolt of protein.

For the topping, you really can't go wrong. We've got a fairly simple “base” so pretty much any topping goes. Here's what I did:

  • Coconut yogurt: love the tang & creaminess!
  • Walnuts: hello, banana bread
  • Chia seeds: because they're cute & healthy
  • Sliced banana: because why the heck not!?

And of course, we finished it off with my all-time favorite maple syrup. VERMONT! It's the best and it 1000% needs to be in your kitchen at all times.

Weekend breakfasts just aren't the same if they don't include syrup!

Gluten-Free Banana Quinoa Waffles

Gluten-Free Banana Quinoa Waffles

More Gluten-Free Waffle Recipes to try:

Banana Quinoa Waffles

5 from 2 votes
These easy banana quinoa waffles are gluten-free, dairy-free and so delicious! They're simple to make, freeze well and make a fabulous weekend breakfast!
author: Alyssa
yield: 6
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes



  • Turn on the waffle iron on medium heat.
  • In a large mixing bowl, combine the flours, baking powder, spices and salt and set aside.
  • In a small mixing bowl, combine the banana, egg yolk, milk and vanilla, and beat until smooth.
  • In a separate mixing bowl, beat the egg whites using a hand mixer until stiff peaks form.
  • Add the wet ingredients to the dry and gently stir together with a wooden spoon - trying not to over-mix.
  • Gently fold the egg whites into the batter - careful not to over mix.
  • Lightly grease your waffle iron and pour a scoop of the batter into the bottom and close the top.
  • If your waffle iron has a sensor, wait until it indicates that the waffle is done - checking it before you remove it from the iron - if it's golden brown, slightly crispy and comes off easily with a fork, you're good to go!
  • Top with fresh fruit, yogurt, maple syrup or whatever toppings your heart desires. Go wild.
  • Enjoy!



Cooking times may vary slightly. I had to let mine sit in the waffle iron for about 30 seconds longer than the light indicator told me. We had extras so I cut them up into quarters and froze them - the perfect accompaniment to a smoothie, with almond butter and homemade strawberry-rhubarb jam (recipe coming soon!)


Serving: 1waffle | Calories: 195kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Cholesterol: 54mg | Sodium: 157mg | Potassium: 215mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 1.7mg | Calcium: 122mg | Iron: 1.4mg
cuisine: American
course: Breakfast

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