- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- 250 grams Gluten free self raising flour
- 300 ml Milk
- 2 tsp Baking powder
- 2 Whole Eggs
- 50 ml Flavourless oil We used rapeseed oil. Plus a little extra for oiling the griddle
- 50 grams Ripe Banana Recipes The ripper the better
- 1/4 tsp Salt
Heat a cast iron griddle pan to a medium heat. If using a non-cast iron griddle pan, the pan can be heated after the batter has been made.
Beat eggs and milk together in a mixing bowl.
Sift all dry ingredients together over the beaten egg and milk mixture.
In a small bowl mash the banana with a fork, then add the rape seed oil and whisk to combine the banana and oil. You know that the banana is really ripe when the whisked mixture emulsifies into a mayonnaise looking mix. Don’t worry if this doesn’t happen as I rarely have ripe bananas on a Sunday morning.
Mix the banana oil mix with batter from the previous steps until combined. Mix for the least amount of time possible to not overwork the batter.
Oil the griddle pan, and use a piece of kitchen roll to make sure that the oil is coating each of the griddle lines and round the sides of the pan as you will get a good raise from the batter.
Pour the batter into the pan and spread it round to cover evenly (if necessary) and leave to cook for about 8 minutes. You know it’s ready to turn when the top of the waffle batter has just about set, and it makes turning much easier creates less mess.
Get a flat plastic chopping board, or any flat surface and lay it on the counter next to the hob. With a cooking turner, get underneath the waffle to loosen it out of the pan and place it on the plastic chopping board.
Get your hot griddle pan and place it upside down over the board, and flip the whole thing over so you now have the cooked side of the waffle facing upwards.
Continue cooking for another 5 minutes as the majority of the waffle has cooked all the way through.
Note – Place the cooked waffle into a preheated oven (90c or 195f) for about 10 minutes after cooking, this last step keeps the outside nice and crispy and helps the inside dry out as will be slightly gummy if cut while hot.
Is there a better way to start Sunday morning than a sweet breakfast? One weekend while I was looking at some sweet breakfast ideas, my children got really excited about waffles. There was only one minor problem, we don’t have a waffle maker. Another way to make waffles without a waffle maker is to use a griddle pan. There aren’t many recipes online and the first one that comes up is Jamie Oliver’s griddle pan waffle recipe. So we gave it a try. After a few experiments (over a couple of Sundays), I finally managed to make pretty tasty waffles. I added little twists to the recipe, like swapping butter for oil and substituting some of the fat with banana. I also mastered a few griddle waffle making hacks like the skill of flipping them over or the ability to take them off the pan without breaking them. But believe me, it was worth the hassle. Now we have a perfect recipe for gluten-free waffles that we can make even without waffle maker whenever our little munchkins ask for them.