After reading some great info on nuts, I too have been trying to limit my consumption of them. (apparently heating them up can make them inflammatory to the body when we consume them)
Excerpt from the "eatthecookie" blog: If the finished batter seems a little thin, you can add an extra tsp or so of either flour. if it seems very thick, it can be thinned out with a little milk or yogurt. it should be similar to a slightly thin cake batter.
these have the perfect banana flavor, aroma, and sweetness. fluffy and light banana waffles like these deserve lots and lots of butter.
1 super ripe banana, worked over in the food processor or otherwise pureed
2 eggs, beaten
1 tbsp oil (i have used both coconut or extra light olive oil)
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking soda
3 tbsp coconut flour or whey protein powder
4 tbsp tapioca starch
2 tbsp flax meal
method: plug your waffle iron in and allow it to heat properly. generally, 5 minutes or so does the trick. it must be piping hot before you pour the batter in. brush it with oil.
Combine all dry ingredients together. Separately, combine all wet ingredients together.
Combine wet with dry. whisk well. Allow batter to rest for 5 minutes before using. this allows the flours to soak up the liquid, and the flax to expand and get spongy.
Pour batter into hot waffle maker. cook for 2-3 minutes. no peeking. opening the waffle maker while the magic is happening makes for a sloppy mess.
Remove cooked waffles from waffle maker, serve while hot and crispy with melty butter, peanut butter, and buckwheat honey.. or whatever your pleasure! (i like homemade jams or pure maple syrup!)