Most Sunday mornings we traditionally have an indulgent breakfast. Since we do this most weekends I have tried to make them less “naughty”.
This waffle recipe was inspired by Jamie Oliver’s griddle pan waffle recipe, but I have added a few of my own twists to make it gluten free and a healthier. The regular self raising flour was swapped out with gluten free self raising flour. Half of the required oil has been substituted with mashed banana. The end result is a pretty good batch of waffles with fewer calories.
Gluten Free Griddle Waffle Recipe
This is adapted from Jamie Oliver’s griddle pan recipe where we have substituted half of the fat with mashed banana. This recipe has been made many times in our household and our kids really enjoy the naturally sweeten waffle, and we are happier knowing that it has less fat than a traditional waffle.
- 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 pad, the pan can be heated after the batter has been made
- Beat eggs and milk together in a mixing bowl 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 over work 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 in to 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.
Place the cooked waffle in to a pre heated 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.