Ingredients, makes 6:

  • 1 medium ripe banana, peeled and cut into large pieces
  • 1 medium apple, peeled and cut into large pieces
  • 4 eggs
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 cup coconut milk
  • 3 tablespoons olive oil
  • 1/4 teaspoon baking soda (bicarbonate of soda)
  • 1 tablespoon raw honey


Preheat waffle iron. Preheat oven to 50C.

In a blender, place all the ingredients and pulse until batter consistency is achieved. (I found this combination perfect for waffles, but a bit thick for pancakes.)

Grease the waffle iron with a paper towel drenched in olive oil, and pour the batter onto the iron. Cook for 3-4 minutes, or until golden brown. Remove with a fork, and repeat until all the batter is used. You can keep the waffles warm in the preheated oven, on a cookie sheet lined with parchment paper.

I served mine with a dollop of yoghourt and some fresh strawberries and a drizzle of raw maple syrup.

Note: These waffles turned out moist and airy, just the right texture I was looking for, plus tasted delicious alone. According to Health Home Happy, you can also use leftover waffles as sandwich bread! I didn’t have any leftovers today, but next time I’ll double the recipe to have some for sure, and try them in the toaster as well!


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